Ingredients
2 chicken breasts (approx. 6 oz total)
2 whole wheat tortillas
1 English cucumber, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon fresh dill, chopped
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and black pepper to taste
Optional: 2 tablespoons red onion (sliced, for garnish)
Instructions
Preheat oven to 375°F (190°C)
Season chicken with salt, pepper, dill, garlic, and half the lemon juice
Heat olive oil in a skillet; cook chicken 5-7 minutes per side until cooked through
Let chicken rest, then slice into strips
In a bowl, combine Greek yogurt, remaining lemon juice, and a pinch of salt
Place tortillas on a baking sheet; spread 1/2 the yogurt mixture over each
Layer chicken slices, cucumber, and optional red onion on each tortilla
Roll up tightly and slice in half before serving
Notes
Substitute low-carb tortillas for keto version
Spread with additional dill for extra flavor
Store leftovers wrapped in plastic for up to 2 hours
English cucumbers preferred for fewer seeds and consistent texture
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Pan-frying and assembling
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg