Andean Garden Inspired Grilled Chicken Flatbread Wraps

Ingredients

• 1 tablespoon olive oil
• 10 ounces boneless skinless chicken breast, thinly sliced
• 1 teaspoon smoked paprika
• 1 cup bell pepper, chopped
• 4 whole-wheat flatbreads
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1/4 cup parsley, chopped
• Salt and black pepper, to taste

Steps

1. Toss the chicken with olive oil, smoked paprika, salt, and black pepper. Cook the chicken in a hot skillet until browned and cooked through.
2. Cook the bell pepper in the same skillet until tender and lightly charred.
3. Stir the yogurt, lemon juice, and parsley together in a small bowl.
4. Warm the whole-wheat flatbreads in a dry skillet until pliable.
5. Fill the flatbreads with chicken, vegetables, and yogurt sauce. Roll the wraps and serve hot.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.