1 pound boneless, skinless chicken breasts
2 teaspoons olive oil
¼ teaspoon salt
1 cup Cabot Plain Nonfat Yogurt
2 teaspoons dried oregano
1 teaspoon minced fresh garlic
4 (8- or 10-inch) whole wheat flour tortillas
4 ounces Cabot Lite50 Sharp Cheddar, grated (about 1 cup)
BRUSH chicken breasts with oil and season with salt and pepper. Broil for 10 minutes on each side or until chicken is cooked through (at least 165 degrees).
Meanwhile, combine yogurt, oregano and garlic. Slice cooked chicken into thin strips and mix with yogurt sauce, blending well. Divide evenly among tortillas, sprinkle with cheese and roll up.
SIMPLE SWAP: Wraps may seem like an obvious light lunch choice, but the use of whole wheat tortillas in this version makes these an even healthier, higher-fiber option.
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