Chicken wraps with yogurt dressing and vegetables

Tip: tap a step to mark it as done.

1. Cook the chicken

   Cut the chicken breasts into strips about 1 cm thick and season with the paprika, salt, and pepper. Heat the oil in a skillet and cook the chicken over medium heat for 6–8 minutes, until golden brown and white inside, with an internal temperature of 74 °C (165 °F).

2. Make the dressing

   Mix the yogurt with the pressed garlic, lemon juice, and a pinch of salt.

3. Prepare the vegetables

   Tear the lettuce, slice the tomatoes and cucumber, and cut the bell pepper into thin strips.

4. Warm the tortillas

   Briefly warm the tortillas on both sides in a dry skillet until pliable so they won't crack when rolled.

5. Assemble the wraps

   Spread a tablespoon of dressing down the center of each tortilla, add the vegetables and chicken, and drizzle with the remaining dressing. Fold the bottom edge of the tortilla over the filling, fold in the sides, and roll up tightly. Cut the wraps in half diagonally.

Tip: For a packed lunch, wrap each wrap tightly in parchment paper and put the dressing only in the center, away from the edges, to keep the tortilla from getting soggy. Baby spinach also works in place of iceberg lettuce.

This recipe was translated from the Slovak original: Kuracie wrapy s jogurtovým dresingom a zeleninou