These are nutrient dense, high protein wraps that we love for an under 30 min dinner!
Ingredients for 2:
– 10-12 oz pasture raised chicken breast, thinly sliced (this is how it cooks faster!)
– 1/2 organic tomato, diced OR 5-6 cherry tomatoes, quartered
– 1/2 mini organic cucumber, diced
– 2 tbsp pickled onion (I buy jarred to make it easy)
– Optional: 2 tbsp diced roasted red peppers (I also buy jarred to make it easy)
– 2 tbsp crumbled feta (I prefer sheep’s milk, it’s creamier and easier on digestion)
– 2 tbsp non fat Greek yogurt (i like stony field grass fed or Nancy’s)
– 1 tsp olive oil
– 1 tsp red wine vinegar
– 1 tsp dried dill or 1 tbsp chopped fresh dill
– seasoning for chicken: 1 tsp salt, 1 tsp pepper, 1 tsp turmeric (great for inflammation), 1/2 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder
– optional: drizzle of fresh lemon juice
– 1 cup chopped romaine or iceberg
– 2 tbsp hummus (look for olive oil based like Hope or Grandmas)
– 2 wheat pitas (look for Ezekiel sprouted in the freezer section if you can find! Sprouted = easier on digestion, and higher in fiber!)
Directions:
1. In large skillet, heat olive oil over medium high heat. Add thinly sliced chicken and all seasoning. Saute until cooked through and brown/crispy about 10 mins.
2. While chicken cooks, add tomatoes and cucumber to a small bowl and drizzle with red wine vinegar and a little salt and pepper.
3. In another small bowl, mix Greek yogurt, feta, dill, lemon, and a little salt and pepper.
4. Arrange pitas – spread hummus, top with chicken, romaine, tomato & cucumber mixture, onions, red peppers, and drizzle with Greek yogurt mixture.
I served with my crispy smashed potatoes (on my page!), and some sautéed green beans drizzled with balsamic glaze!
