Pan-cooked chicken strips seasoned with cumin and paprika, rolled in tortillas with a yogurt-mayo sauce, lettuce, tomato, cucumber and cheddar. An easy lunch or on-the-go meal.
Ingredients
Instructions
- 1
Slice the chicken breast into thin strips; toss with the olive oil, cumin, paprika and most of the salt and leave for 10 minutes.
- 2
Heat a large skillet over high heat and cook the chicken for 6-7 minutes, turning, until browned at the edges and cooked through.
- 3
Whisk the yogurt, mayonnaise and remaining salt into a sauce. Shred the lettuce and thinly slice the tomato and cucumber.
- 4
Warm the tortillas in a dry skillet for 20-30 seconds per side.
- 5
Spread sauce down the middle of each tortilla and layer with lettuce, tomato, cucumber, chicken and cheddar.
- 6
Fold up the bottom edge, fold in the sides and roll tightly; cut in half diagonally and serve.
Nutrition
Per serving
| Calories | 552 kcal |
|---|---|
| Protein | 36 g |
| Carbs | 39 g |
| Fat | 28 g |
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