Chicken & Vegetable Wraps

Servings: 4

The secret behind any great wrap is an irresistible combination of textures. Here, tender shredded chicken is paired with juicy cucumbers, crunchy carrots, and creamy yogurt. If you’re prone to a growling tummy in the afternoon, try this protein-rich and vitamin-packed dish to keep you satisfied for hours!

INGREDIENTS

2 cups cooked chicken, shredded
½ cup diced English cucumber
½ cup chopped carrots
½ red bell pepper, diced
1 green onion, chopped
¼ cup plain Greek yogurt
1 tablespoon fresh lemon juice
½ teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
4 (8-inch) whole-wheat tortillas

INSTRUCTIONS

1. Combine the chicken, cucumber, carrots, red bell pepper, green onion, yogurt, lemon juice, thyme, salt, and pepper in a medium bowl and mix until combined.
2. Arrange the tortillas on separate serving plates and add one-quarter of the chicken salad to each tortilla.
3. Fold the tortillas around the chicken filling to create a pocket. Serve and enjoy! Refrigerate leftover chicken salad in an airtight container for up to 3 days.

NUTRITION • per one serving •

Calories 400
Total Fat 26 g 33%
Saturated Fat 8.4 g 42%
Polyunsaturated Fat 5.2 g —
Monounsaturated Fat 10.8 g —
Trans Fat — 
Cholesterol 35 mg 12%
Sodium 210 mg 9%
Total Carbohydrates 22 g 8%
Dietary Fiber 5 g 18%
Total Sugars 2 g —
Protein 17 g 34%
Vitamin A 772 mcg 90%
Vitamin C 17.6 mg 20%
Vitamin D 0.1 Mcg —
Potassium 314 mg 6%
Calcium 134 mg 10%
Iron 2.1 mg 10%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here