Ingredients:

  • 12 oz chicken breast, diced into 1/2-inch cubes
  • 4 cloves garlic, finely minced
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp smoked paprika
  • 2 large 10-inch flour tortillas
  • 1 cup shredded mozzarella cheese
  • 1 cup fresh spinach, packed
  • 2 tbsp non-fat Greek yogurt
  • Salt and black pepper to taste

Instructions:

  1. In a mixing bowl, toss the diced chicken breast with olive oil, minced garlic, oregano, paprika, salt, and pepper. Allow to marinate for 5 minutes.
  2. Heat a large non-stick or cast-iron skillet over medium-high heat. Once shimmering, add the chicken in a single layer.
  3. Sear the chicken without moving for 3 minutes to develop a crust. Toss and cook for another 2–3 minutes until the center is opaque and firm. Remove chicken from the pan and set aside.
  4. Wipe the skillet clean. Lay the tortillas flat and spread 1 tablespoon of Greek yogurt over the center of each.
  5. Layer fresh spinach, the cooked garlic chicken, and shredded mozzarella in the center of the tortillas. Fold in the sides and roll tightly.
  6. Place the wraps seam-side down in the hot skillet. Place a heavy plate or secondary skillet on top to press them. Toast for 2 minutes per side until the exterior is golden brown and the cheese has melted.