Chicken Salad Wrap With Greek Yogurt

READY IN: 1hr 25mins




  • Place chicken breasts in a pot with a little bit of salt.
  • Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables.
  • Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep.
  • In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld.
  • In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix.
  • Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix.
  • Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away.
  • Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides.
  • If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead.
  • Enjoy!