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Greek Yogurt Chicken Wrap

SERVES 1 · 10 MIN · NO COOK

Greek Yogurt Chicken Wrap
Make
Portion kcal
Coming to the App Store

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670
CALORIES
75g
PROTEIN
49g
CARBS
18g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 170g (6 oz) cooked chicken breast, shredded
  • 1 large flour tortilla (70g)
  • 100g (scant 1/2 cup) Greek yogurt, 0%
  • 100g (1/2 small) cucumber, diced
  • 80g (1/2 cup) tomato, diced and seeded
  • 30g (1 oz) feta, crumbled
  • 10ml (2 tsp) lemon juice
  • 3g (1 clove) garlic, crushed
  • 1 tsp dried oregano, 1/2 tsp salt, black pepper, lettuce leaves

9 ingredients, each with the gram weight the macros above were computed from.

Method

  1. Seed the tomato and salt the diced cucumber lightly in a sieve. Give them 5 min and squeeze. A wrap fails from the inside out, and this is where the water comes from.
  2. Mix the yogurt, garlic, lemon juice, oregano and pepper into a dressing.
  3. Fold the shredded chicken through the dressing.
  4. Warm the tortilla for 15 seconds in a dry pan or 10 in the microwave. A cold tortilla cracks along the fold - this is the only heat in the recipe and it is not cooking.
  5. Lay lettuce leaves down the middle first. They are the waterproof layer between the filling and the wrap.
  6. Add the chicken, then the drained cucumber and tomato, then the feta.
  7. Fold both ends in, then roll tight from the side nearest you, and cut on the diagonal.
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Tip: lettuce as a barrier layer, salted and squeezed cucumber, and a warmed tortilla. Those three things are why this one survives until lunch.

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KitMixing bowls

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KeepsWrap in foil and eat within 6 hours. Beyond that, carry the filling and the tortilla separately.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.