Photo by Iuliia Nedrygailova
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MAKES 6 WRAPS
6 10-inch tortillas
Curly-leaf lettuce, torn into pieces
½ cup red cabbage, very thinly sliced
1 large avocado, sliced
1 large tomato, sliced
½ cup plain Greek yogurt
2 grilled boneless, skinless chicken breasts, thinly sliced
2/3 cups grated cheddar
Arrange the tortillas on a clean, dry surface. Down the middle of each tortilla, layer with lettuce, red cabbage, avocado, tomato, yogurt, chicken and cheese. Make sure to leave about 2 inches around the sides. Don’t overload wrap ingredients—it will be easier to fold.
To wrap, fold in each side, then fold up the bottom and finally fold down the top. Place seam-side down on parchment paper of large platter until ready to grill. The shape of each wrap should resemble a rectangle.
Preheat a skillet or grill pan on medium-high heat and spray lightly with cooking oil. Place wraps, seam-side down, in skillet and sear for 2–3 minutes until golden brown. Flip over and sear other side. Cut in half and serve while warm and cheese is melted. If transporting to a different location to serve, wrap serving sizes tightly in parchment paper.
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