Taco Chicken Wrap

1 meals

From a reel by Jack Perez — watch the original

Ingredients

• 1 La Banderita Carb Counter Burrito Tortilla
• 5.5 oz Boneless Skinless Chicken Breast (156g raw / ~4 oz cooked)
• 1 Tbsp Famous Dave’s Chicken Rub
• 1 Cup Coleslaw Mix (85g)
• 1/4 Cup Reduced-Fat Cheddar Cheese (28g)
• 1/4 Cup Plain Nonfat Greek Yogurt (56g)
• 1 tsp Taco Seasoning
• 2 Tbsp Salsa (30g)

Instructions

1. Coat the chicken in the chicken rub and air fry at 400°F for 10 to 14 minutes until fully cooked.
2. Let the chicken rest, then chop it into pieces.
3. Combine the Greek yogurt and taco seasoning in a bowl until the mixture is smooth.
4. In a bowl, combine the chopped chicken with the coleslaw mix, cheddar cheese, salsa, and the prepared taco yogurt sauce.
5. Place the chicken mixture into the tortilla and wrap it up tightly.
6. Sear the wrap in a pan for 1 to 2 minutes on each side until it is golden and crispy.
7. Cut the wrap in half before serving.