Lunch Recipe

Marinate chicken

Pat chicken breasts dry. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, ground cumin, 0.75 tsp salt and 0.5 tsp black pepper. Coat the chicken in the marinade, cover and refrigerate for at least 15 minutes (up to 2 hours).

Cook chicken

Preheat a grill pan or outdoor grill to medium-high (around 400°F / 200°C). Grill the chicken breasts 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice into 1/4-inch strips.

Prepare avocado & veggies

While chicken cooks, halve and pit the avocado. Slice thinly and toss with a squeeze of lime to prevent browning. Halve cherry tomatoes and thinly slice red onion. Combine mixed salad greens and tomatoes in a bowl; set aside.

Make cilantro yogurt sauce

In a small bowl whisk together 1/2 cup Greek yogurt, 1 tsp honey, 1 tsp Dijon mustard, chopped cilantro and juice of 1 lime. Taste and adjust seasoning with a pinch of salt and pepper. This will be the spread for the wraps and a light dressing for the salad.

Assemble wraps

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable. Spread about 1.5 tbs yogurt sauce across each tortilla. Layer mixed greens, sliced grilled chicken (about 4–5 slices per wrap), avocado slices, a few tomato halves, a sprinkle of red onion and about 2 tbs crumbled feta. Fold sides in and roll tightly to form wraps. Cut in half on a diagonal.

Cook baby potatoes

Place baby potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer 10–12 minutes until fork-tender. Drain and return to pot.

While still hot, add 1 tbs butter and 1 tbs olive oil to the drained potatoes. Toss gently to coat, then season with 1/2 tsp sea salt, 1/4 tsp cracked black pepper, and 1 tbs chopped parsley. Keep warm until plating.

Serve

Place two wrap halves per serving on a plate with a generous portion of warm baby potatoes. Drizzle any remaining cilantro yogurt sauce over the salad inside the wraps or serve on the side. Garnish potatoes with extra parsley. Deliver to your cabana, lounger, or wherever you are and enjoy.