Recipe by Shayla Leftridge
Nutrition
Calories: 236 | Fat: 10g | Carbs: 4g | Protein: 14g
Chicken Wrap Ingredients
- 1 lb. boneless skinless chicken breast
- 1 T. olive or avocado oil
- 1/8 t. garlic powder
- 1/8 t. onion powder
- 4 large low carb tortilla wraps
- 1/4 c. low fat mozzarella or feta cheese
- 1.2 lemon (juice)
- 1/4 c. chopped green onion
- 1–2 c. mixed leafy greens or fresh spinach
- Sprinkle of fresh or dried dill
- Sprinkle of fresh or dried tarragon
- Salt and pepper to taste
Sauce Ingredients
- 2 T. olive oil mayo
- 1/2 c. nonfat plain Greek yogurt
- 1/2 ripe avocado
- 1 fresh garlic clove
- 1 T. fresh parsley
- 1 bunch fresh basil
- 1 t. dill
- 1/2 lemon juice and zest
- 1/4 t. garlic powder
- 1/4 t. onion powder
- 1/2 c. English cucumber
- 1/8 t. dried green onion (opt.)
Directions
- Blend all sauce ingredients and adjust seasonings to taste. Add a bit of water if you want a wetter consistency.
- Cut or beat chicken breast until even and about 1/2 inch in thickness.
- Coat lightly with oil, lemon juice, garlic powder, onion powder, salt and pepper.
- On medium heat in an oiled skillet, cook on both sides until fully cooked. Cool completely.
- Chop chicken into bite sized pieces and mix with the sauce.
- Wrap together the chicken mixture, the leafy greens, the cheese and the green onion.
- Sprinkle with tarragon and dill. Serve chilled.
