Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Mission Carb Balance Soft Taco Flour Tortillas -
2
chicken breasts, boneless and skinless -
1
Tbsp olive oil, divided -
1
tsp salt, divided -
½
tsp paprika -
½
cup Greek yogurt, fat-free plain -
2
Tbsp water -
1 ½
tsp white vinegar -
1
Tbsp chives, freshly chopped -
1
Tbsp dill, freshly chopped -
¾
tsp garlic powder -
¼
tsp black pepper -
4
romaine lettuce leaves -
1
avocado, medium ripe, pitted and sliced -
1
large tomato, sliced
INSTRUCTIONS
-
Step 1
Preheat oven to 400˚F.
-
Step 2
Place chicken in a baking dish, coat with 1 teaspoon olive oil, ¾ teaspoon salt and paprika. Bake for 25-30 minutes, or until juices run clear, and chicken registers 165℉ on an instant-read thermometer. Transfer to cutting board, rest for 5 minutes and slice.
-
Step 3
In a medium bowl, combine yogurt, water, 2 teaspoons oil, vinegar, chives, dill, garlic powder, ¼ teaspoon salt and pepper until smooth.
-
Step 4
Lay out tortillas on a clean work surface and layer each with lettuce, chicken, avocado and tomato. Top each with ranch then fold in one end and roll tightly to create wrap.
