Ingredients:

  • 2 cups (280g) cooked chicken breast, shredded or cubed
  • 4 large (approx. 10-inch) whole grain tortillas
  • 2 cups (60g) shredded romaine lettuce
  • 1 cup (70g) shredded carrots, grated
  • 1/2 cup (50g) thinly sliced red cabbage
  • 1/4 cup (40g) diced red onion
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper

Instructions:

  1. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper until the texture is velvety and smooth.
  2. Place the shredded chicken into a large mixing bowl. Pour half of the yogurt sauce over the meat and toss until the chicken is fully coated.
  3. Place each tortilla in a hot pan over medium-high heat just long enough to get small brown toasted spots, then remove from heat.
  4. Lay each toasted tortilla flat. Place a handful of lettuce in the center to create a moisture barrier. Top the lettuce with the coated chicken, shredded carrots, cabbage, and red onion.
  5. Drizzle the remaining sauce over the vegetables. Fold in the sides of the tortilla, then roll tightly from the bottom up and press the seam firmly to seal.