Ingredients:

  • 12 oz boneless skinless chicken breast, sliced into thin strips
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 tbsp mayonnaise
  • 1 tbsp plain Greek yogurt
  • 1 tsp lemon juice
  • 1 pinch paprika
  • 2 large flour tortillas (approx. 60g each)
  • 1 cup shredded Romaine lettuce
  • 1 small tomato, diced
  • ¼ cup cucumber, thinly sliced
  • 2 slices cheddar or pepper jack cheese

Instructions:

  1. Slice the chicken. Cut the breast into strips approximately ¼ inch thick. Toss them in a bowl with salt, pepper, and garlic powder until evenly coated. Note: Ensure strips are uniform so they all finish at the same time.
  2. Heat the oil. Put your olive oil in the skillet over medium high heat. Wait until the oil is shimmering and just starting to wispy smoke. This is the secret to a good crust.
  3. Sear the protein. Add the chicken in a single layer. Let it sit undisturbed for 3-4 minutes. Flip and cook for another 3-4 minutes until the edges are golden brown and the center is no longer pink. Remove from heat immediately. For more on the mechanics of searing, check out [Serious Eats](https://www.seriouseats.com) for a deep dive on heat management.
  4. Whisk the sauce. In your small bowl, combine the mayonnaise, Greek yogurt, lemon juice, and paprika. Stir until the texture is velvety and smooth.
  5. Prep the base. Lay your flour tortilla flat on a clean surface. Place a slice of cheese right in the center.
  6. Build the layers. Pile a handful of shredded lettuce over the cheese. Spoon a generous amount of your zesty sauce over the lettuce.
  7. Add the heat. Pile the warm chicken strips directly onto the sauce. The heat from the chicken will start to melt the cheese underneath.
  8. Finish the filling. Top the chicken with your diced tomatoes and thinly sliced cucumbers.
  9. The roll. Fold the left and right sides of the tortilla inward about two inches. Then, starting from the bottom, roll the tortilla tightly over the filling.
  10. The final crisp. Place the wrap seam side down in the same skillet you used for the chicken. Sear for 60 seconds per side until the tortilla is golden and slightly crisp.