Cheesy Chicken Handheld Wraps (Printable Version)
# What You'll Need:
→ Protein
01 -
680 grams boneless, skinless chicken breasts
→ Tortillas
02 -
8 large flour tortillas (25 cm diameter)
→ Cheese
03 -
100 grams shredded sharp cheddar cheese
→ Fresh Vegetables
04 -
1 cup (30 grams) baby spinach leaves
05 -
120 milliliters thinly sliced red bell pepper
06 -
60 milliliters thinly sliced red onion
→ Sauce and Seasonings
07 -
30 milliliters olive oil
08 -
2 cloves garlic, minced
09 -
60 milliliters low-fat Greek yogurt
10 -
15 milliliters Dijon mustard
11 -
2.5 milliliters smoked paprika
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
15 milliliters fresh lemon juice
# Step-by-Step Directions:
01 -
Pat chicken dry and slice each breast horizontally into two thin cutlets. Season both sides generously with salt, black pepper, and smoked paprika. Let rest for five minutes to allow spices to adhere.
02 -
Warm a large non-stick skillet over medium-high heat and add olive oil. Once shimmering, arrange chicken cutlets in a single layer without crowding. Cook 3–4 minutes per side until golden and the internal temperature reaches 71°C. Transfer to a plate and keep warm.
03 -
Lower heat to medium, add minced garlic to the skillet, and sauté for 30 seconds until fragrant. Scrape browned bits from the pan to incorporate flavor.
04 -
Stir in Greek yogurt, Dijon mustard, and lemon juice. Simmer gently for 2–3 minutes until sauce slightly thickens, creating a smooth coating for the chicken and vegetables.
05 -
Return seared chicken to the skillet, sprinkle shredded cheddar on top, cover for one minute to melt cheese, binding chicken and sauce.
06 -
Heat each tortilla in a dry skillet for 15–20 seconds per side until soft and pliable.
07 -
Lay a warmed tortilla flat, add a layer of baby spinach, followed by red bell pepper and red onion slices. Place a cheese-coated chicken cutlet on top, drizzle with remaining sauce, fold sides inward, and roll tightly. Slice diagonally for presentation.
# Helpful Notes:
01 -
Use a meat thermometer to confirm chicken reaches 71°C for safe consumption without overcooking.
02 -
Allow chicken to rest 3–4 minutes before slicing to retain juices.
03 -
For softer tortillas less prone to tearing, steam briefly or warm in the microwave for 10 seconds.