High-Protein Chicken Crunch Wrap Supreme

Ingredients

• 300 g boneless, skinless chicken breast (Diced; raw weight, 150 g per crunch wrap)
• 1 tsp salt
• 0.5 tsp chilli powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp ground cumin
• 0.5 tsp black pepper
• 2 large low-carb protein tortillas (Simsons Pantry Low Carb Protein Wraps, or equivalent)
• 160 g low-fat Greek yogurt (80 g per crunch wrap)
• 80 g low-fat grated cheese (Bega 50% Less Fat Grated Cheese, or equivalent; 40 g per crunch wrap)
• 1 tomato (Diced; approximately half a tomato per crunch wrap)
• lettuce (Shredded, to taste; approximately 30 g estimated for nutrition)
• 10 protein tortilla chips (Quest Nacho Cheese Protein Tortilla Chips; 5 chips per crunch wrap)
• 2 small tortillas (Mission Zero Carb Tortillas or Old El Paso White Corn Tortillas; 1 per crunch wrap)

Steps

1. 1

   Dice the raw chicken breast into small, even pieces so it cooks uniformly. Measure and combine the salt, chilli powder, onion powder, garlic powder, paprika, cumin, and black pepper.

2. 2

   Place the diced chicken in a bowl. Add the seasoning mixture and toss thoroughly until every piece is evenly coated.

3. 3

   Heat a skillet over medium heat. Add the seasoned chicken and cook for about 4 minutes on the first side, then turn and cook for about 4 minutes more, until browned and cooked through. The chicken should reach 165°F/74°C internally with no pink center.

4. 4

   Warm the two large tortillas briefly so they become flexible and are less likely to crack during folding.

5. 5

   Place one warm large tortilla on a work surface. Spread 80 g of Greek yogurt in the center, leaving a generous border around the edge.

6. 6

   Add half of the cooked chicken to the yogurt in the center of the tortilla.

7. 7

   Add 40 g of grated cheese, half of the diced tomato, and shredded lettuce over the chicken.

8. 8

   Add five protein tortilla chips over the filling, crushing them slightly if needed so the filling forms a relatively flat stack.

9. 9

   Place one small tortilla over the top of the filling. Fold the exposed edges of the large tortilla inward toward the center, pinching and overlapping the folds to enclose the small tortilla and filling.

10. 10

    Repeat steps 5 through 9 with the remaining ingredients to form the second crunch wrap.

11. 11

    Return the skillet to medium heat. Place each crunch wrap seam-side down, starting with the bottom side, and toast until the folded edges seal and the tortilla is golden and crisp, about 2 to 3 minutes.

12. 12

    Carefully turn the crunch wraps and toast the other side until lightly browned and crisp. Serve hot, taking care not to press so hard that the crunchy filling breaks through.

Notes

The post lists nutrition per crunch wrap as 596 calories, 29.5 g carbohydrates, 19.5 g fat, and 71 g protein. Ingredient nutrition here is an estimate and may vary substantially by tortilla, yogurt, cheese, and chip brand. The source does not specify cooking oil; add a small amount only if needed to prevent sticking. Serve immediately for the best crunch.

Nutrition per serving

• main
• Mexican-inspired
• high-protein
• low-carb
• quick meal
• pan-toasted
• chicken
• fakeaway