Lean Wrap Recipe
Make Lean Wrap Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lean Chicken Filling
Wrap & Veggies
Light Yogurt Sauce
Optional Add-ins
Method
Lean Chicken Filling
- 1
Prep the chicken
Trim any visible fat from the chicken breasts. Cut each breast into 1/2-inch dice (or thin strips) so they cook quickly and evenly.
- 2
Mince garlic
Peel and finely mince the 2 garlic cloves (or grate on a microplane).
- 3
Season the chicken
In a bowl combine the diced chicken, 1 tbsp olive oil, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp fresh lemon juice. Toss until evenly coated and let sit 5–10 minutes to marinate briefly.
- 4
Cook the chicken
Heat a large nonstick skillet over medium-high heat until hot. Add the seasoned chicken in a single layer (work in two batches if needed). Cook without moving for 2 minutes to allow browning, then stir or flip and continue cooking 3–4 more minutes until pieces are opaque and internal temperature reaches 165°F (74°C). Total cook time will be about 5–7 minutes depending on piece size. Remove from heat and let rest 2 minutes.
Light Yogurt Sauce
- 5
Make the sauce
In a small bowl combine 1/2 cup plain low-fat Greek yogurt, 2 tbsp chopped fresh cilantro, 1 tsp olive oil, 1 tbsp fresh lime juice, 1/2 tsp honey or agave (optional), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning with extra lime or salt as needed.
Wrap & Veggies
- 6
Prepare vegetables and warm tortillas
Chop tomato into small dice to make about 1 cup. Peel (if desired) and slice cucumber into thin half-moons to make 1/2 cup. Thinly slice 1/4 cup red onion and shred 1/2 cup carrot. Warm tortillas: place on a dry skillet over medium heat 15–20 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.
- 7
Assemble the wraps
Lay a warmed tortilla flat. Place 1 Romaine leaf down the center (this helps keep filling from leaking). Spoon about 1/4 of the cooked chicken (about 4 oz) onto the lettuce. Top with roughly 1/4 cup diced tomato, 2 tbsp cucumber slices, 1 tbsp shredded carrot, and 1 tbsp thinly sliced red onion. Add 1–2 tbsp of the yogurt sauce over the fillings. If using optional add-ins, add a few avocado slices, 1/2 tbsp pickled jalapeños or a drizzle of hot sauce now.
- 8
Fold and serve
Fold the bottom edge of the tortilla up over the filling, then fold both sides inward and roll tightly to close (like a burrito). Repeat for remaining tortillas. If you prefer, sear the assembled wraps in a hot dry skillet seam-side down for 1 minute to seal and add light crispness. Slice in half on the diagonal and serve immediately with extra yogurt sauce on the side.