Chicken and Avocado Wraps: 380 kcal and 32g Protein in 10 Minutes

Ingredients (2 wraps)

• 2 large whole grain tortillas
• 200g grilled chicken breast, sliced
• 1 ripe avocado
• 2 medium tomatoes, sliced
• 50g mixed greens or romaine
• Sauce: 100g Greek yogurt + 1 tbsp lemon juice + 1 garlic clove + salt + dill

Preparation (10 minutes)

1. Make the yogurt sauce: Combine Greek yogurt, lemon juice, crushed garlic, salt, and dried dill. Mix well and refrigerate.
2. Grill the chicken: Season with salt, pepper, and paprika. Grill or pan-fry over medium-high heat 4 min per side until cooked through. Let rest 2 minutes, then slice.
3. Assemble the wraps: Lay tortilla flat. Spread yogurt sauce, add greens, tomato slices, chicken, and avocado slices.
4. Wrap tightly: Fold sides in, then roll from bottom. Cut diagonally for presentation.

Nutrition per wrap

Work lunch tips

• Wrap tightly in parchment paper, then aluminum foil — holds well for 4–5 hours.
• Keep the sauce in a small container and add just before eating to prevent sogginess.
• Chicken can be cooked Sunday for 4–5 wraps throughout the week.