NUTRITION (PER SERVING)

Calories: 364
Carbohydrates: 29.3g
Protein: 34.2g
Fat: 11.6g

PREPERATION TIME: 5-7 Minutes
COOKING TIME: 25 Minutes
SERVINGS: 4 People

INGREDIENTS

For The Chicken Salad:

• 450 gram / 1 pound chicken breast skinless
• 130 grams / 4.5 oz light cream cheese 11% fat
• 130 grams Greek yogurt low fat
• 1 carrot
• 1 teaspoon chopped dill
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon red wine vinegar
• salt & pepper

For The Wraps:

• 4 whole wheat tortillas
• 2-3 crunchy lettuce leaves chopped
• 12 thin slices of tomato
• 12 thin sticks of cucumber
• 1/2 small onion sliced

METHOD

For The Chicken Salad:

1. Boil chicken breast for about 20-25 minutes. Set aside to cool.
2. In a small-sized mixing bowl, whisk the cream cheese until completely soft.
3. Add the Greek yogurt and whisk until fully combined.
4. Grate the carrot with a hand grater and add to the mixture as well.
5. Whisk in the chopped dill, fresh lemon juice, and vinegar. Season with salt and pepper.
6. Once the chicken is cool enough, shred it into pieces and add to the mixture.
7. Combine everything well.

For The Wraps:

Take a wrap and add 2 slices of tomato, 2 cucumber sticks, a bit of onion and lettuce and 1-2 tablespoons of the chicken salad and wrap.