Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon paprika (5g)
  • 1/2 teaspoon salt (2.5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 cup (150g) bell peppers, diced
  • 1 cup (150g) zucchini, diced
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tablespoon mayonnaise (15g)
  • 1 tablespoon Dijon mustard (15g)
  • 1 teaspoon honey (5g)
  • 1 tablespoon lemon juice (15ml)
  • Salt and pepper to taste
  • 4 large tortillas (flour or whole wheat)
  • Fresh lettuce, torn into pieces
  • Optional toppings: sliced avocado, diced tomatoes, shredded cheese, fresh cilantro

Instructions:

  1. Preheat the skillet over medium heat.
  2. In a bowl, combine diced chicken with olive oil, garlic powder, paprika, salt, and pepper.
  3. Sauté chicken in the preheated skillet for about 5-7 minutes until cooked through and golden brown.
  4. Add bell peppers and zucchini, cooking for another 3 minutes until vegetables are tender.
  5. In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, honey, and lemon juice.
  6. Season with salt and pepper to taste.
  7. Lay tortillas flat and top with fresh lettuce.
  8. Spoon the cooked chicken and vegetable filling onto each tortilla.
  9. Drizzle with the prepared sauce and add any optional toppings.
  10. Roll the tortilla tightly around the filling.
  11. Cut each wrap in half and serve immediately, with extra sauce on the side if desired.