Ingredients:
- Packed brown sugar: 1 tsp.
- Honey: 1 tbsp.
- Light mayonnaise: 1 tbsp.
- Brown sugar: 1 tsp.
- Nonfat Greek yogurt: 1 tbsp.
- Garlic salt: 1/4 tbsp.
- Honey: 1 tbsp.
- Leaf lettuce: 4–8 leaves.
- Olive oil: 1 tbsp.
- Boneless chicken breasts: 1 lb.
- Yellow mustard: 4 tsp.
- Tortillas: 4
- Dry mustard powder: 2 tsp.
Instructions:
- Mix the brown sugar, garlic salt, pepper, and dry mustard powder in a tiny container.
- Transfer the shredded chicken pieces to a mixing bowl or a gallon-size zip-seal plastic bag. Toss the chicken chunks with the spice combination.
- Once the chicken pieces have been sprinkled with the spices, seal the bag, shake or massage its contents, or mix the remainder of the dish.
- Fill a big sauté pan and skillet with oil and place it over heat.
- Don’t overcrowd the pan once the oil is heated up; instead, add the chicken parts, incorporate them with the oil, and break them up.
- Cook the chicken for up to eight minutes, stirring periodically. You don’t have to stir all the time since the
- Withdraw the chicken and remove the heat supply as soon as it gets cooked and has become brown on its surface.
- Add the mustard, sweetheart, Greek yogurt, and mayonnaise in a compact bowl and toss once thoroughly mixed.
- Place a flour tortilla on a dry, clean surface to assemble the wrap. Arrange a line of two or three tomato slices and lettuce leaves across the center of every wrap. Drizzle 1 tablespoon of the second-phase mustard-honey sauce over the tomatoes.
- Having all of the items stacked in a row down the center of the tortilla, spread 3.25 percent ounces (one-fourth of the batch) of the chicken onto top of the honey and the mayonnaise.
- At each end of the row, tuck the tortilla’s edges in, then fold the tortilla over what’s inside to enclose them.
- Nutritional facts:
- Calories: 263 kcal
- Protein: 31.
- Fat: 10 g.
- Sodium: 552 mg.
- Saturated fat: 1 g.
- Carbs: 24 g.
- Fiber: 12 g.