Wrap Recipe

Warm tortillas

Lightly brush both sides of each tortilla with a thin film of olive oil. Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable.

If your chicken is not yet cooked, poach or pan-cook 2 small boneless skinless chicken breasts: season with 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Heat 1 tbs oil in a skillet over medium heat, add chicken and cook 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or slice thinly into bite-sized pieces.

Prepare vegetables while chicken rests: core and dice the tomato (remove excess seeds if desired), slice the cucumber thinly, thinly slice the red onion, and chop or shred the romaine. Keep vegetables chilled until assembly to maintain crispness.

Slice the avocado just before assembly to avoid browning. Shred cheese if not pre-shredded.

Make the sauce by stirring together 1/2 cup Greek yogurt, 2 tsp mayonnaise, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or sweetness as desired.

Lay a warmed tortilla flat on a clean surface. Spread about 1 tbs of the sauce down the center of the tortilla, leaving a 1-inch border at the edges. Layer 1/2 cup shredded romaine, 1/2 cup cooked chicken, a few slices of tomato and cucumber, a sprinkle of red onion (about 1 tbsp), 1/4 cup shredded cheese and 1/4 of the sliced avocado.

Fold the sides of the tortilla in toward the center, then tightly roll from the bottom up to enclose the filling. Repeat with remaining tortillas and ingredients.

Optional: For a warm, slightly crispy exterior, place assembled wraps seam-side down in a skillet over medium heat and press gently with a spatula for 1–2 minutes per side until golden. Slice each wrap in half on the diagonal and serve immediately with extra sauce on the side.