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• 750 g Chicken Breast, diced or sliced
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 0.5 tsp Ground Cumin
• 0.5 tsp Dried Chilli Flakes
• to taste Salt
• to taste Black Pepper
• Spray Oil
• 300 g High Protein Greek Yogurt
• 2 cloves Garlic Cloves, grated
• 5 wraps Large High Protein Wraps
• 5 wraps Small High Protein Wraps
• 3 whole Tomatoes, finely diced
• 250 g Mozzarella Cheese, grated
• 2 heads Baby Romaine Lettuce, shredded
• Cheesy Nacho Chips
• Jalapeños (Optional)

Instructions

1. 1

   Prepare the tomatoes by dicing them into small-to-medium pieces.

2. 2

   Shred the lettuce into thin ribbons, wash, and drain.

3. 3

   Make the sauce by mixing the high protein yogurt, grated garlic, salt, and pepper in a bowl. Store in the fridge.

4. 4

   Dice the chicken breast into even bite-sized pieces.

5. 5

   Coat the chicken in a bowl with onion powder, garlic powder, smoked paprika, dried oregano, cumin, chili flakes, salt, and pepper.

6. 6

   Heat a large pan over high heat with a spray of oil. Cook the chicken in batches for 4-5 minutes until golden brown and cooked through. Set aside.

7. 7

   Assemble the wraps: Lay out the large wrap, add 60g of yogurt sauce, 40g of lettuce, 75g of tomatoes, 130g of cooked chicken, 50g of cheese, 3-4 corn chips, and optional jalapeños in the center.

8. 8

   Place a small wrap on top of the filling in the center, then fold the edges of the large wrap over in a circular motion to seal.

9. 9

   Place the wraps seam-side down in a pan over medium heat to toast until golden brown and locked, flipping once.