Ingredients
Method
- Cook chicken breasts by grilling, baking, or pan-frying until fully cooked. Shred the chicken using two forks or hands.
- In a small bowl, mix Greek yogurt, lemon juice, garlic powder, salt, and pepper to make the sauce.
- Lay out a tortilla and spread a spoonful of the sauce. Add spinach, shredded chicken, bell peppers, and cheese if using.
- Roll the tortilla tightly, tucking in the sides as you go.
- Slice in half and serve immediately or wrap tightly for later.
Notes
For a warm wrap, lightly toast the tortillas before assembling. Store leftovers in the fridge for up to two days.
