High Protein Italian Grinder Chicken Wraps

Steps

1. 1

   Coat the chicken breast evenly with 1/2 tablespoon of olive oil and the lemon-pepper or citrusy poultry seasoning blend.

2. 2

   Preheat an air fryer to 375°F (190 °C) (190°C (375 °F)). Air-fry the seasoned chicken for 14–16 minutes, turning if needed, until the thickest part reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)).

   Start 16-minute timer
3. 3

   Transfer the chicken to a cutting board and let it rest for a few minutes so the juices redistribute. Once cool enough to handle, chop it into bite-sized pieces.

4. 4

   Roughly chop the turkey pepperoni, ham, provolone, pickled pepperoncini, and iceberg lettuce. Finely dice the optional shallot.

5. 5

   Add the chopped pepperoni, ham, provolone, pepperoncini, lettuce, and optional shallot to a large mixing bowl.

6. 6

   Add the Italian seasoning, 1 tablespoon of olive oil, and 1 tablespoon of red wine vinegar. Add the cooled chopped chicken and stir until the filling is evenly combined. Season with salt and pepper to taste.

7. 7

   In a separate bowl, whisk together the Greek yogurt, Dijon mustard, pepperoncini brine, garlic powder, and 1/4 teaspoon black pepper until smooth and creamy. Set the sauce aside.

8. 8

   Heat a large skillet or pan over medium heat. Warm each tortilla for 30–60 seconds, turning as needed, until pliable but not crisp.

   Start 1-minute timer
9. 9

   Spread the sauce over the surface of each warm tortilla. Divide the filling between the tortillas, using about 8 ounces (225 g) of filling per wrap.

10. 10

    Fold in the sides, roll each tortilla tightly like a burrito, and slice each wrap in half just before serving.