Chicken Wrap with Yogurt Sauce

With 317 kcal and 40g of protein, this meal provides high protein support in a low-calorie portion, helping you stay full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 1 whole wheat lavash · 146 kcal in the whole recipe
• 120g chicken breast · 127 kcal in the whole recipe
• 3 tbsp strained yogurt · 25 kcal in the whole recipe
• 1 clove garlic · 4 kcal in the whole recipe
• 3 lettuce leaves · 4 kcal in the whole recipe
• 1/2 tomato · 9 kcal in the whole recipe
• Salt, red pepper flakes

Method

1. Required equipment: Cutting board, sharp knife, non-stick pan, and a small bowl.

   

2. Slice the chicken breast into thin strips on a cutting board.

   

3. Heat the pan over medium heat and add the chicken strips.

   

4. Cook for about 8-10 minutes until the chicken turns white and absorbs its juices.

   

5. Once cooked, season with salt and red pepper flakes, then turn off the heat.

   

6. Grate the garlic clove using the fine side of a grater.

   

7. In a small bowl, mix the strained yogurt and grated garlic until smooth.

   

8. Slice the tomato into thin pieces and wash and dry the lettuce leaves.

   

9. Lay the whole wheat tortilla flat and layer the lettuce followed by the tomato slices.

   

10. Place the cooked chicken strips on top of the vegetables.

    

11. Drizzle the garlic yogurt sauce over the chicken.

    

12. Fold the edges of the tortilla inward and roll it up tightly.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.