CentMenu / Lunch
Chicken yogurt salad wraps
A simple chicken wrap with cool cucumber yogurt and crisp salad leaves.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 4 flour tortillas
- 5.29 oz (150 g) plain yogurt
- 0.5 cucumber
- 2.82 oz (80 g) mixed salad leaves
- 1 tbsp (15 ml) sunflower oil
- 1 tsp (2 g) sweet paprika
- ½ tsp (3 g) salt
Let’s cook
Cut 1.06 lb (480 g) boneless chicken thighs into strips, discarding bones if present; coat with 1 tsp (2 g) sweet paprika and ½ tsp (3 g) salt.
Heat 1 tbsp (15 ml) sunflower oil in a skillet over medium heat; fry the chicken for 10–12 minutes, turning until cooked through to 165 °F (74 °C), then cool for 10 minutes.
Dice 0.5 cucumber and mix with 5.29 oz (150 g) plain yogurt; spread over 4 flour tortillas, add 2.82 oz (80 g) mixed salad leaves and the chicken, then roll tightly.