Chicken Wraps with Avocado and Vegetables

Ingredients:

2 tbsp of extra virgin olive oil

1 tsp of paprika

1 tsp of salt

½ tsp of ground black pepper

2 boneless, skinless chicken breasts

Avocado yogurt sauce: 1 ripe avocado, ½ cup of plain Greek yogurt, 2 tbsp of lemon juice, salt and pepper to taste.

4 spinach tortillas (8 inch) 1 cup of fresh baby spinach chopped

½ cup of shredded carrots

½ cup of finely shredded cabbage

½ sweet red pepper julienned and cooked in the same skillet

½ yellow pepper julienned and cooked in the same skillet

½ cup of crumbled feta

Directions:

In a small bowl combine paprika, salt, and pepper. Rub over the chicken evenly and spread over the chicken.  Cook over medium heat in a non-stick skillet for 7-10 minutes on each side or until temperature reaches 165 degrees.   Let the chicken cool for 5 minutes and then cut into thin strips.

In a smaller bowl mash avocado, add yogurt, lemon juice and salt and pepper to taste until well combined.

Divide the avocado mix among the 4 tortillas. In the center of each wrap, layer chicken, peppers, spinach and feta cheese.  Roll each of the tortillas up tightly with parchment paper.

Serve and enjoy!