Chicken Salad Wrap With Greek Yogurt Recipe

Name: Chicken Salad Wrap With Greek Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 chicken breasts, poached, cooled and chopped; 2 -3 garlic cloves, minced or 1 teaspoon garlic powder; 1 inch fresh ginger, minced or 1 teaspoon ground ginger; 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro; 1 teaspoon fresh dill or 1 teaspoon dried dill; 2 tablespoons lemon juice; salt; white pepper or black pepper; 2 (6 ounce) containers fat free Greek yogurt, such as Fage 0%; 1/2 cucumber, peeled and diced small, about 1 cup; 1/4 cup onion, diced; 1 medium bell pepper, diced; 2 celery ribs, diced small; 5 -6 lettuce leaves; 5 -6 low-carb flour tortillas, such as La Tortilla Factory

Servings: persons

2 -3 chicken breasts, poached, cooled and chopped
2 -3 garlic cloves, minced or 1 teaspoon garlic powder
1 inch fresh ginger, minced or 1 teaspoon ground ginger
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon fresh dill or 1 teaspoon dried dill
2 tablespoons lemon juice
salt
white pepper or black pepper
2 (6 ounce) containers fat free Greek yogurt, such as Fage 0%
1/2 cucumber, peeled and diced small, about 1 cup
1/4 cup onion, diced
1 medium bell pepper, diced
2 celery ribs, diced small
5 -6 lettuce leaves
5 -6 low-carb flour tortillas, such as La Tortilla Factory

1
Place chicken breasts in a pot with a little bit of salt.
2
Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables.
3
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.
4
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.
5
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.
6
Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix.
7
Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away.
8
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.
9
If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead.
10
Enjoy!

724

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 -3 chicken breasts, poached, cooled and chopped, 2 -3 garlic cloves, minced or 1 teaspoon garlic powder, 1 inch fresh ginger, minced or 1 teaspoon ground ginger, 1 teaspoon fresh cilantro or 1 teaspoon dried cilantro, and more.

Yes, Chicken Salad Wrap With Greek Yogurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad Wrap With Greek Yogurt

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