Chicken Crunch Wraps

Steps

1. Wash the tomatoes and slice them into thick strips. Slice the strips into patterns, rotate, and dice into small to medium-sized pieces.
2. Remove any pulp from the diced tomatoes if desired.
3. Slice the baby romaine lettuce or baby cos into thin, even ribbons (chiffonade). Wash thoroughly after slicing and allow it to drain until ready to serve.
4. For the yogurt sauce, combine 300 g of high protein yogurt with two grated cloves of garlic in a bowl. Add a pinch of salt and cracked black pepper or ground white pepper. Mix well and refrigerate until needed.
5. Slice the boneless and skinless chicken breast into even strips lengthwise, then dice into small to medium bite-sized pieces, ensuring consistent sizing.
6. Add 2 tsp onion powder, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano, 0.5 tsp ground cumin, 0.5 tsp dried chili flakes, a pinch of salt, and cracked black pepper to the chicken in a bowl.
7. Mix with hands or tongs until all pieces are evenly coated.
8. Place a large high pan over high heat and add a couple of sprays of spray oil (non-erosol avocado oil). Add all the chicken. If necessary, cook in batches to avoid steaming.
9. Let the chicken sit for 1 to 1.5 minutes to build a crust, then stir it together. Cook for another 4 to 5 minutes until golden brown and cooked through. Set aside.
10. For assembly, place one high protein, high-fiber, low carb wrap on a plate.
11. Add 60 g of the garlic yogurt sauce onto the center of the wrap.
12. Top with 40 g of shredded lettuce, 75 g of diced tomatoes, and 130 g of cooked chicken. Keep ingredients centered for easier wrapping.
13. Sprinkle 50 g of grated mozzarella cheese over the filling.
14. Place three to four corn chips in the center of the wrap.
15. Fold the wrap by pinching one side down tightly, then continue folding in a circular motion around the center, ensuring it does not unfold. Once folded, turn the wrap over and place it on its folded sides.
16. To toast (optional), heat a dry pan or use a light spray of oil over medium heat. Place the seam-side down onto the pan and toast for a couple of minutes until golden brown and seams are locked in place. Flip and repeat to achieve an even golden color.