Ingredients

• Chicken breasts, skinless 500 g
• Olive oil 1 tbsp
• Paprika 1 tsp
• Lemon juice 2 tbsp
• Garlic 1 clove
• Greek yogurt 80 g
• Mayonnaise 2 tbsp (30 g)
• Large flour tortillas (25 cm) 4
• Romaine lettuce 60 g
• Tomato 1 medium (100 g)
• Cucumber 60 g
• Red onion 20 g
• Salt and black pepper to taste

Instructions

1. 1

   Flatten the chicken breasts to an even thickness of about 1.5 cm and coat them with the olive oil, paprika, 1 tbsp of the lemon juice, salt and pepper.

2. 2

   Heat a grill pan over medium-high heat and cook the chicken for 5-6 minutes per side, until the center reaches 74C.

3. 3

   Rest the chicken for 5 minutes, then slice it into thin strips.

4. 4

   Stir the yogurt, mayonnaise, grated garlic and remaining lemon juice together with a pinch of salt.

5. 5

   Shred the lettuce and thinly slice the tomato, cucumber and red onion.

6. 6

   Warm each tortilla in a dry pan for about 1 minute, turning once, so it folds without cracking.

7. 7

   Spread the sauce over the tortillas, add the salad and chicken, fold in the sides and roll up tightly. Cut each wrap in half to serve.