Grilled Chicken Avocado Spinach Wrap

• 2 whole wheat tortillas (8-inch)
• 1 large chicken breast (about 6 ounces), thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 cup fresh spinach leaves, washed
• 1/2 medium avocado, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh cilantro or parsley (optional)
• 1 clove garlic, minced

Instructions

1. 1. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Toss the thinly sliced chicken breast in the marinade until well coated.
2. 2. Heat a grill pan or skillet over medium-high heat. Cook the chicken slices for about 3-4 minutes per side or until they reach an internal temperature of 165°F and lightly charred. Remove from heat and let rest for 2 minutes.
3. 3. While the chicken cooks, prepare the yogurt dressing by mixing Greek yogurt, lemon juice, minced garlic, and chopped cilantro or parsley in a small bowl. Stir until smooth and set aside.
4. 4. Warm the whole wheat tortillas in a dry pan or microwave for 20 seconds to make them pliable.
5. 5. Assemble the wraps by spreading about 2 tablespoons of the yogurt dressing evenly on each tortilla. Layer half of the spinach leaves, grilled chicken slices, avocado slices, and red bell pepper on top.
6. 6. Fold the sides of the tortilla inwards, then roll tightly from the bottom to the top to form a wrap. Use a toothpick if needed to secure.
7. 7. Slice each wrap diagonally in half and serve immediately or wrap them tightly in foil for an on-the-go meal.

Chef tips

• For a gluten-free option, substitute whole wheat tortillas with large gluten-free or corn tortillas.
• If fresh chicken is not available, pre-cooked grilled chicken strips can be used to reduce prep time.
• Add a pinch of cayenne pepper or a few drops of hot sauce to the yogurt dressing if you like a bit of heat.
• To keep the wrap from getting soggy if packing ahead, keep the avocado slices separate and add just before eating.