Tangy Pickle Chicken Wrap

This vibrant wrap is a perfect balance of tangy and savory flavors, featuring succulent chicken and crunchy pickles. It's a quick and delightful meal that packs a punch in every bite.

Steps

1. Season the chicken breast with salt and pepper. 2. Heat a non-stick skillet over medium heat and cook the chicken for about 5-7 minutes on each side or until fully cooked. 3. While the chicken is cooking, mix Greek yogurt and mustard in a small bowl to create a tangy sauce. 4. Once the chicken is cooked, remove it from the skillet and let it rest for a couple of minutes before slicing it. 5. Lay the whole wheat tortilla flat on a plate, spread the yogurt-mustard sauce evenly, and top with lettuce leaves, sliced pickles, and sliced chicken. 6. Roll the tortilla tightly to create a wrap, then slice it in half to serve.

1 chicken breast (about 4 oz) 1/4 cup dill pickles, sliced 1 whole wheat tortilla 1 tablespoon Greek yogurt 1 teaspoon mustard Salt and pepper to taste Fresh lettuce leaves (optional)