Chicken Tortillas with Yogurt and Garlic – Fresh, Creamy & Easy

• 1¼ lb (≈560 g) boneless, skinless chicken breasts or thighs, cut into strips

• 2 Tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp ground cumin

• Salt & freshly ground black pepper, to taste

For the garlic‑yogurt sauce

• 1 cup plain Greek yogurt

• 2–3 cloves garlic, minced or grated

• 1 Tbsp lemon juice

• 1 Tbsp olive oil

• Salt & black pepper to taste

For the wraps

• 4 large flour tortillas or soft tortillas of choice

• 1 cup shredded lettuce or baby spinach

• 1 medium tomato, diced

• ¼ red onion, thinly sliced

• Optional: chopped fresh parsley or cilantro for garnish

Instructions

Step 1: Cook the chicken

1. Heat the olive oil in a skillet over medium‑high heat. Season the chicken strips with garlic powder, paprika, cumin, salt and pepper.

2. Add the chicken to the skillet and cook ~4–5 minutes per side until golden and cooked through (internal temperature ~165 °F / 74 °C). Remove from heat and set aside.

Step 2: Make the garlic‑yogurt sauce

3. In a small bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt and pepper. Whisk until smooth and creamy. Taste and adjust seasoning.

Step 3: Warm the tortillas & assemble wraps

4. Warm the tortillas in a dry skillet or microwave for ~20 seconds until soft and pliable.

5. On each tortilla, layer shredded lettuce or spinach, diced tomato, red onion slices, and the cooked chicken strips. Drizzle a generous amount of the garlic‑yogurt sauce over top. Garnish with chopped parsley or cilantro if desired.

6. Roll or fold the tortillas, serve immediately.

Tips for Success

• For extra flavour, marinate the chicken for 30 minutes in the olive oil and seasonings before cooking.

• Mince or grate the garlic for the sauce so the flavour disperses evenly; raw garlic adds bold kick.

• Warm tortillas just before assembling so they stay soft and avoid cracking when rolled.

• Serve sauce on the side for extra drizzle, especially if wrapping ahead for lunches.

• To avoid soggy wraps: pat chicken dry after cooking, and assemble fresh rather than making too far ahead.

Variations

• Spicy version: Add ½ tsp chili powder or a drizzle of hot sauce to the chicken or yogurt sauce.

• Mediterranean twist: Add cucumber slices, olives and feta cheese alongside the chicken. Swap regular yogurt for tzatziki‑style yogurt.

• Low‑carb option: Use lettuce wraps or low‑carb tortillas instead of flour tortillas.

• Veggie‑packed: Add roasted bell peppers, zucchini slices or even sautéed mushrooms for extra veggies.

Ingredient Substitutions

• Chicken → turkey breast strips or even tofu/tempeh if you prefer a vegetarian option (ensure proper seasoning).

• Greek yogurt → plain yogurt (drained) or a dairy‑free yogurt alternative for vegan version.

• Flour tortillas → whole wheat, gluten‑free or corn tortillas (if size allows).

• Lemon juice → lime juice for a slightly different citrus twist.

• Olive oil → avocado oil or another neutral oil as preferred.

Storage & Reheating

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