Chicken and Spinach Wrap

pinit

Ingredients:

  • 3 oz. raw chicken breast, boneless, skinless
  • 1 Tbsp. fresh lemon juice
  • Sea salt and ground black pepper (to taste; optional)
  • Nonstick cooking spray
  • 3 Tbsp. low-fat plain yogurt
  • 1 dash curry powder
  • 1 dash garlic powder
  • 1 dash paprika (optional)
  • 1 dash cayenne pepper (optional)
  • 1 (8-inch) whole wheat tortilla, warm
  • 1 cup fresh spinach (or romaine lettuce)

Directions:

  1. Place chicken in a shallow glass dish. Drizzle lemon juice over chicken. Season with salt and pepper if desired. Allow chicken to marinate for 30 minutes.
  2. Heat medium skillet, lightly coated with spray, over medium-high heat.
  3. Add chicken; cook for 3 to 5 minutes on each side, or until chicken is no longer pink in the middle. Remove from skillet. Slice and set aside.
  4. Combine yogurt with curry, garlic powder, paprika (if desired), and cayenne pepper (if desired) in a small bowl; mix well.
  5. Spread yogurt mixture evenly on tortilla, leaving about ½-inch around the edge. Top with spinach and chicken. Roll and enjoy!

Chicken and Spinach Wrap

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