Wrap de pollo y espinacas

Ingredientes

• 3 oz. chicken breasts (boneless skinless)
• 1 Tbsp. lemon juice
• Sea salt (or Himalayan salt)
• black pepper
• 3 Tbsp. plain yogurt (reduced-fat 2% )
• 1 curry powder
• 1 garlic powder
• 1 paprika
• 1 cayenne pepper
• black pepper
• 1 8- inch whole wheat tortillas
• 1 cup spinach ( or romaine lettuce)

Preparación

1. 1

   Place chicken in a shallow glass dish.

2. 2

   Drizzle lemon juice over chicken.

3. 3

   Season with salt and pepper if desired.

4. 4

   Allow chicken to marinate for 30 minutes.

5. 5

   Heat medium skillet, lightly coated with spray, over medium-high heat.

6. 6

   Add chicken; cook for 3 to 5 minutes on each side, or until chicken is no longer pink in the middle. Remove from skillet. Slice and set aside.

7. 7

   Combine yogurt with curry, garlic powder, paprika (if desired), and cayenne pepper (if desired) in a small bowl; mix well.

8. 8

   Spread yogurt mixture evenly on tortilla, leaving about 1⁄2-inch around the edge.