Chicken Wrap

Ingredients

2 Chicken thighs
½ Cup Greek Yogurt
Tomato
Corn Tortilla
½ cup Kale
1 Tbsp Honey

Time

Active Cooking: 20 min

Passive: 0 min

Overall: 20 min

Estimated Cost

Overall: $22.37

Per Serving: $4.73

Makes 4 Servings

Must be stored in a fridge after cooking

What you'll need: Skillet with tongs, knife and cutting board, small bowl and spoon

Directions

Slice two chicken thighs into bite sized strips and season with salt, pepper, garlic powder, and paprika.
Cook the strips in a tablespoon of oil on a skillet on medium to high heat until golden brown.
1. 1. 1. You can also cook chicken in a microwave
      1. Place the chicken breasts on a hard surface with a lip, add enough water to cover 1/3 of the breast, and cover with wax paper
        Microwave on high for between 4-5 minutes
        CHECK THE TEMPERATURE to make sure that the meat is fully cooked
In a small bowl, add ½ cup Greek yogurt, (if you have it, season with salt, garlic powder, and chili powder, and add a teaspoon of your hot sauce of choice, a teaspoon of lime juice), and add a tablespoon of honey. Mix the contents of the bowl together until homogenous.
Slice a tomato and season the bite sized portions with salt.
Heat a corn tortilla on a clean skillet (or in the microwave) until warm and malleable, then spread sauce longways on one side.
Add chicken strips, season tomato slices, and half a cup of kale.

Possible Substitutions

To Lower Price:

kale for another type of leafy green
Use frozen vegetables instead of greens

For Dietary Restrictions:

Use non dairy yogurt/sour cream substitution
Use a meat substitute (Tofu, Tempeh, Seitan, Lentils, Chickpeas, Black beans, Mushrooms, Jackfruit, Quinoa, Pea protein)

Possible Additions

Other vegetables like onion
Seasonings (ideas included within step 3 of the directions)

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