Grilled Chicken and Avocado Healthy Wrap

• 2 large whole wheat tortillas (10-inch)
• 2 medium boneless, skinless chicken breasts
• 1 ripe avocado
• 1 cup shredded romaine lettuce
• 1 medium tomato, thinly sliced
• 1/4 cup finely shredded carrot
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. 1. Preheat a grill pan or skillet over medium-high heat. While it heats, rub the chicken breasts with olive oil, ground cumin, paprika, salt, and pepper evenly on both sides.
2. 2. Grill the chicken breasts for about 4-5 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
3. 3. Meanwhile, in a small bowl, mix the Greek yogurt with fresh lime juice, honey, and a pinch of salt. Stir well to create a tangy sauce.
4. 4. Slice the rested chicken breasts into thin strips. Peel, pit, and slice the avocado.
5. 5. Warm the whole wheat tortillas slightly in a dry pan or microwave for 10-15 seconds for pliability.
6. 6. To assemble each wrap: Spread about 2 tablespoons of the yogurt-lime sauce evenly on each tortilla. Layer with shredded romaine lettuce, sliced tomato, shredded carrot, sliced avocado, and grilled chicken strips.
7. 7. Fold the sides of the tortilla in and roll tightly from the bottom up to form a wrap. Secure with toothpicks if needed.
8. 8. Slice the wrap diagonally in half and serve immediately for best flavor and texture.

Chef tips

• Substitute chicken breasts with grilled turkey breast or firm tofu for a variation.
• If you don't have a grill pan, you can cook the chicken in a skillet or bake it at 400°F for 20 minutes.
• Use a ripe avocado for creaminess; if slightly underripe, squeeze a little lemon juice on slices to prevent browning.
• Whole wheat tortillas can be replaced with spinach or tomato basil tortillas for extra flavor and nutrients.