Ingredients
Boneless, skinless chicken breasts (4 total)
Low-fat Greek yogurt (1/2 cup)
Fresh parsley (2 tbsp, finely chopped)
Fresh dill (2 tbsp, finely chopped)
Fresh thyme leaves (1 tbsp)
Minced garlic (1 clove)
Lemon juice (1 tbsp)
Extra virgin olive oil (2 tbsp)
Salt (to taste)
Ground pepper (to taste)
Whole wheat tortillas (8 total)
Baby spinach (2 cups)
Cucumber (1 medium, sliced)
Avocado (1, sliced)
Red onion (1/2 small, thinly sliced)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season chicken breasts with salt and pepper. Place on baking sheet and drizzle with 1 tbsp olive oil. Bake 12-15 minutes or until internal temperature reaches 165°F (74°C). Let cool slightly, then slice into strips.
In a small bowl, mix Greek yogurt, parsley, dill, thyme, garlic, lemon juice, remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper to create green goddess dressing. Adjust seasonings to taste.
In a separate bowl, combine spinach, cucumber, avocado, and red onion. Toss lightly.
Warm tortillas in a dry skillet or microwave. Place chicken strips in center of each tortilla, top with spinach mixture and 1 tbsp green goddess dressing, then roll tightly to form wraps.
Notes
For halal certification, ensure chicken is processed under halal standards.
Substitute romaine for spinach if preferred.
Add sun-dried tomatoes for extra flavor.
Store in airtight containers with wrap fillings separated for up to 4 hours before assembling.
Freeze unbaked chicken breasts for 2-month meal prep storage.
- Prep Time: 15
- Cook Time: 15
- Category: Quick Chicken
- Method: Oven Baking
- Cuisine: American-Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1 wrap
- Calories: 340
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg