Ingredients:
2 large chicken breasts, boneless and skinless
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large flatbreads or wraps
1 cup shredded lettuce
1 cup diced cucumber
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
Honey Mustard Sauce:
1/4 cup plain Greek yogurt
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 teaspoon lemon juice
Pinch of salt and pepper
Directions:
In a small bowl, mix olive oil, oregano, paprika, garlic powder, salt, and pepper. Rub evenly over chicken breasts.
Heat a grill pan or skillet over medium heat. Cook chicken for 5–6 minutes per side, or until fully cooked and juices run clear. Let rest for 5 minutes before slicing thinly.
In another bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper to make the honey mustard sauce.
Warm the flatbreads slightly in a dry skillet or microwave.
Assemble wraps: Spread honey mustard sauce on each flatbread. Add lettuce, cucumber, tomatoes, red onion, and grilled chicken slices. Sprinkle with crumbled feta.
Fold wraps tightly and serve warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 340 kcal | Servings: 4 wraps