Chicken Wrap
Discover the art of crafting the perfect chicken wrap with this simple yet delightful guide. Not only does it cater to your taste buds, but it's also a balanced meal that offers nutritional benefits.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Chicken (thinly sliced)
- 15 ml Oil
- 1 Onion (finely chopped)
- 1 Red Bell Pepper (thinly sliced)
- 1 Green Bell Pepper (thinly sliced)
- 2 cloves Garlic (minced)
- ½ tsp Paprika
- ½ tsp Cumin Powder
- ½ tsp Chilli powder
- 1 tsp Dried Oregano
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- 4 Tortilla Wraps
- 100 g Lettuce
- 100 g Cherry Tomatoes (halved)
- 100 g Cucumber (thinly sliced)
- 100 g Yoghurt
- 30 ml Lemon Juice
Instructions
- 1
In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent.
- 2
Add the sliced chicken breast to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.
- 3
Stir in the minced garlic, sliced red and green bell peppers, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper. Cook for an additional 3-4 minutes until the peppers are tender
- 4
In a small bowl, mix together the plain Greek yogurt and fresh lemon juice to make a creamy dressing.
- 5
To assemble the chicken wraps, warm the whole wheat tortilla wraps briefly in a dry pan or microwave.
- 6
Place a generous spoonful of the chicken and pepper mixture onto each tortilla. Top with lettuce leaves, cherry tomatoes, and cucumber slices.
- 7
Drizzle the creamy lemon yogurt dressing over the fillings.
- 8
Fold in the sides of the tortilla and roll it up tightly, securing it with parchment paper if desired.