Chicken, vegetables, and yogurt folded into tortillas for a portable make-ahead lunch.
Prep
10 min
Cook
20 min
Total
30 min
Yield · entire batch
1 serving
Difficulty
moderate
Calories / serving
585
Protein / serving
47g
Carbs / serving
47g
Fat / serving
22g
Est. cost / serving
$2.60
The entire recipe batch is shown. Yield: 1 serving. Nutrition and estimated cost above are per serving; plan portions are set separately.
5 ⅜ ounces Chicken thighs
68 g Greek yogurt
1 ½ tortilla Flour tortillas
¾ cup Frozen vegetables
1 tablespoon Lemon juice
⅛ teaspoon Garlic powder
¼ teaspoon Paprika
10 min prep · 20 min cooking · 30 min total
Equipment
Stir yogurt with half the measured lemon juice and half the garlic powder.
Pat chicken dry and toss with paprika, the remaining garlic powder, and remaining lemon juice.
Cook chicken in a skillet over medium-high for 8 to 10 minutes, turning once. Add vegetables for the final 4 minutes.
The thickest chicken piece must reach 165°F.
Rest chicken for 3 minutes, slice it, then divide sauce and filling across warm tortillas and roll tightly.
Storage
Refrigerate filling and sauce separately for up to 3 days; assemble before eating.
Serving notes
Refrigerate filling and sauce separately for up to 3 days; assemble before eating.
Reheat refrigerated portions until steaming throughout. Add fresh garnishes after reheating.
Allergen tags: dairy, wheat. This is not medical review.
Written by IntelliCart Test Kitchen for IntelliCart using verified structured foods.