High-Protein Chicken Crunch Wraps

Tutorial video

Ingredients (18)

• 1 tbsp avocado oil, for spraying
• 750 g chicken breast, diced or sliced
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp dried chili flakes (optional)
• Salt and pepper, to taste
• 5 large high-protein wraps
• 5 small high-protein wraps
• 300 g high-protein Greek yogurt
• 2 garlic cloves, grated
• 3 tomatoes, finely diced
• 250 g mozzarella cheese, shredded
• 2 heads baby romaine lettuce, shredded
• 1 cup cheesy nacho chips, crushed
• Jalapeños, sliced (optional)

Nutrition (per serving)

Calories

540 kcal

Carbohydrate

14 g

Protein

76 g

Fat

20 g

Fiber

1 g

Sodium

360 mg

Calcium

340 mg

Potassium

500 mg

Iron

2 mg

Zinc

2.5 mg

Magnesium

60 mg

Cholesterol

170 mg

Instructions

• Spray a large skillet with avocado oil and heat over medium‑high heat.
• Season the chicken with onion powder, garlic powder, smoked paprika, oregano, cumin, chili flakes, salt and pepper, then add to the skillet.
• Cook the chicken, stirring occasionally, until fully cooked and lightly browned, about 6‑8 minutes.
• While the chicken cooks, combine the Greek yogurt with grated garlic, a pinch of salt and pepper to make a creamy sauce.
• Prepare the fillings: dice the tomatoes, shred the lettuce, grate the mozzarella, and crush the cheesy nacho chips.
• Warm the wraps briefly in a dry pan or microwave just until pliable.
• To assemble each wrap, spread a generous layer of the garlic‑yogurt sauce, add a portion of cooked chicken, then top with tomatoes, lettuce, mozzarella, and a handful of crushed nacho chips; add jalapeños if desired.
• Fold the sides of the wrap and roll tightly; serve immediately or pack for later meals.