Ingredients:

  • 2 cups (450g) cooked chicken breast, shredded or diced
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) cracked black pepper
  • 1 medium (150g) avocado, diced
  • 2 cups (60g) shredded romaine lettuce
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (30g) fresh cilantro, chopped
  • 4 large (240g) whole wheat tortillas

Instructions:

  1. In a large bowl, combine the shredded chicken, Greek yogurt, lemon juice, garlic powder, salt, and pepper. Fold the mixture gently with a spatula until the chicken is evenly coated.
  2. Stir in the diced red onion and fresh cilantro. Fold in the avocado cubes carefully to avoid mashing them into a paste.
  3. Lay the tortillas flat. Place a generous handful of romaine lettuce in the center of each tortilla to create a moisture barrier.
  4. Spoon the chicken avocado mixture over the greens, spreading it in a neat rectangle to leave room for folding.
  5. Fold the sides of the tortilla inward, then roll from the bottom up, tucking the edges tightly.
  6. Optional: Place the wrap seam-side down in a hot non-stick skillet for 1-2 minutes per side, or air fry at 375°F (190°C) for 3-5 minutes until golden-brown.