Chicken Wrap

2 Servings
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  • 1/4 cup plain fat-free Greek yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 1/2 cups cooked skinless, boneless chicken breast, chopped
  • 2 8-inch whole wheat tortillas
  • 1 1/2 cups baby spinach or mixed baby greens
  • 1/8 cup thinly sliced red onion
  • Sweet or dill sandwich pickle slices


  1. Stir the yogurt, honey, pepper and garlic powder together in a medium bowl. Add the chicken; tossing gently.
  2. Lay the tortillas on a cutting board. Arrange the spinach evenly over the top three-quarters of each tortilla. Layer with the onions and pickles. Divide the chicken mixture between the tortillas. Roll each wrap, cut in half and secure with a toothpick.
  3. Serve immediately or wrap in plastic wrap and refrigerate until serving time.
  4. TIP: To take to work or school – wrap in plastic wrap or place in airtight container. Keep cold in an insulated bag with a freezer pack. Add some grapes and carrot sticks to round out this lunch.