Weeknight Market Inspired Grilled Chicken Flatbread Wraps

Ingredients

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

Steps

1. Toss the chicken with olive oil, fennel seeds, salt, and black pepper. Cook the chicken in a hot skillet until browned and cooked through.
2. Cook the spinach in the same skillet until tender and lightly charred.
3. Stir the yogurt, lemon juice, and dill 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.