Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or diced
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 large (approx. 10-inch) flour tortillas
  • 2 ripe avocados, sliced or cubed
  • 2 cups (150g) shredded romaine lettuce
  • 1/4 cup (40g) red onion, thinly sliced
  • 4 slices (60g) cooked bacon, crumbled

Instructions:

  1. In a large mixing bowl, combine the shredded chicken, Greek yogurt, lime juice, garlic powder, salt, and pepper. Fold the mixture with a spatula until the chicken is evenly coated and the mixture looks creamy and cohesive.
  2. Warm the flour tortillas for 15 seconds in the microwave to make them pliable.
  3. Lay a tortilla flat and place a generous handful of romaine lettuce in the center to create a moisture barrier.
  4. Spoon 1/4 of the chicken mixture over the lettuce, then top with avocado slices, red onion, and crumbled bacon.
  5. Fold the left and right sides of the tortilla inward over the filling. While holding the sides down, grip the bottom edge and roll tightly toward the top, applying slight pressure to eliminate air pockets.