Too hot to turn on the oven? This one’s for you.
This high protein chicken wrap is the perfect refreshing meal for those long summer days. It delivers a fresh and filling crunch that your whole family will love without any stress.
Why You’ll Love This Recipe
This wrap is a total game changer for your busy weeknight routine. It feels like a treat but packs a nutritious protein punch to keep you full.
You will love how the creamy Greek yogurt replaces heavy mayo for a lighter finish. It is budget-friendly and uses simple staples you likely already have in your kitchen.
Simple Method
Making this wrap is incredibly fast and doable even for beginner cooks. You just cook the protein, stir the sauce, and roll it all together. It is a stress-free way to get a healthy meal on the table in minutes.
Ingredients You’ll Need
These fresh ingredients work together to create the perfect bite.
- 3 oz grilled chicken breast, sliced into strips
- 1 medium whole wheat tortilla (8-inch)
- 2 slices center-cut bacon, cooked until crispy
- 1/4 cup shredded romaine lettuce
- 3 thin slices Roma tomato
- 1.5 tablespoons non-fat plain Greek yogurt
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1 pinch sea salt
Step-by-Step
- Cook the center-cut bacon in a cold skillet over medium heat until the fat renders and the bacon is crispy, then drain on a wire rack.
- Season the chicken breast with salt and garlic powder, then grill or pan-sear until the internal temperature reaches 165 degrees Fahrenheit.
- In a small vessel, whisk the Greek yogurt and Dijon mustard until emulsified to create a high-protein spread.
- Lay the whole wheat tortilla flat on a clean work surface.
- Apply the Greek yogurt mixture evenly across the center of the tortilla.
- Arrange the romaine lettuce and tomato slices in a linear fashion over the spread.
- Place the sliced grilled chicken and the crispy bacon strips on top of the vegetables.
- Fold the left and right edges of the tortilla inward by one inch.
- Roll the tortilla tightly from the bottom edge to the top to encapsulate the ingredients.
- Slice the wrap at a 45-degree angle and serve.
Best Ways to Enjoy It
Serve this wrap fresh and cool for a satisfying summer lunch. Pair it with a side of crispy apple slices or a small garden salad. It is also great packed in a lunchbox for a nutritious office meal.
Keep It Fresh
You can store the prepared chicken and bacon in the fridge for up to three days. For the best texture, assemble the wrap just before you are ready to eat. If you must make it ahead, wrap it tightly in parchment paper to keep it tender and fresh.
Recipe Tips
- Don’t skip the wire rack for draining bacon to keep it extra crispy.
- Avoid overfilling the tortilla so it stays tight and easy to eat.
- Use a room temperature tortilla to prevent it from cracking when you roll.
- Prep the chicken on Sunday to make this a 5-minute lunch during the week.
- Add a squeeze of fresh lemon to the yogurt for a bright summer zing.
- Always slice on a diagonal for that beautiful cafe-style look.
Ways to Switch It Up
- Add a pinch of cayenne to the sauce for a spicy kick.
- Swap the chicken for turkey breast for a lean holiday twist.
- Add fresh avocado slices for a creamy and rich texture.
Common Questions
Can I use Greek yogurt instead of mayo?
Yes, Greek yogurt is a fantastic high-protein swap. It provides a tangy creaminess that pairs perfectly with the smoky bacon.
How do I keep the wrap from getting soggy?
Place the lettuce down first to act as a moisture barrier. This keeps the sauce from soaking into the tortilla before you eat.
I hope this simple wrap brings a little ease to your busy summer days. It is proof that eating well can be both fast and delicious.
— Katie Wood
Ingredients
- 3 oz grilled chicken breast, sliced into strips
- 1 medium whole wheat tortilla (8-inch)
- 2 slices center -cut bacon, cooked until crispy
- 1/4 cup shredded romaine lettuce
- 3 thin slices Roma tomato
- 1.5 tablespoons non -fat plain Greek yogurt
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1 pinch sea salt
Instructions
- Cook the center-cut bacon in a cold skillet over medium heat until the fat renders and the bacon is crispy, then drain on a wire rack.
- Season the chicken breast with salt and garlic powder, then grill or pan-sear until the internal temperature reaches 165 degrees Fahrenheit.
- In a small vessel, whisk the Greek yogurt and Dijon mustard until emulsified to create a high-protein spread.
- Lay the whole wheat tortilla flat on a clean work surface.
- Apply the Greek yogurt mixture evenly across the center of the tortilla.
- Arrange the romaine lettuce and tomato slices in a linear fashion over the spread.
- Place the sliced grilled chicken and the crispy bacon strips on top of the vegetables.
- Fold the left and right edges of the tortilla inward by one inch.
- Roll the tortilla tightly from the bottom edge to the top to encapsulate the ingredients.
- Slice the wrap at a 45-degree angle and serve.
