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Close-up of two stacked Chicken Wrap Lunches filled with shredded chicken, carrots, cucumber, red pepper, and lettuce.

Chicken Wrap Lunches with Crunchy Veggies and Creamy Greek Yogurt Spread

These chicken wrap lunches are perfect for busy weekdays. Tender chicken, fresh vegetables, and a creamy Greek yogurt spread are wrapped in soft whole wheat tortillas for a satisfying meal that stays fresh in the refrigerator. Ideal for meal prep and packed with protein.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Spread
  • 2 cups cooked chicken breast, diced
  • 1 cup plain nonfat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Wraps
  • 4 whole wheat tortillas, 10 inch size
  • 1 cup shredded romaine lettuce
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, thinly sliced

Equipment

  • medium bowl
  • knife
  • Cutting board

Method
 

  1. In a medium bowl, combine the Greek yogurt, lemon juice, garlic powder, dried dill, salt, and black pepper. Stir until smooth.
  2. Add the diced chicken to the bowl and toss until evenly coated with the yogurt mixture.
  3. Lay the tortillas flat on a clean surface.
  4. Divide the romaine lettuce, carrots, bell pepper, and cucumber evenly among the tortillas.
  5. Spoon the chicken mixture over the vegetables.
  6. Fold the sides of each tortilla inward, then roll tightly into a wrap.
  7. Slice each wrap in half if desired and serve immediately, or wrap tightly and refrigerate for meal prep.

Notes

Store wraps in an airtight container for up to 3 days. For the best texture, keep wraps chilled until ready to eat.