Chicken and Vegetable Stuffed Tortilla with Parsley Dressing

Ingredients

• Tortillas2 count (80 g)
• Chicken Breast150 g
• Red Bell Pepper1/4 count (30 g)
• Tomato1/2 count (65 g)
• Lettuce2 leaf (20 g)
• Parsley1 tablespoon (4 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Heat the grill over high heat. While heating, season the chicken with salt and pepper and cut it into bite-size pieces.

2. 2

   Step 2

   Once heated, pour in the oil and add the chicken breast. Cook over medium heat for 7-8 minutes, stirring to cook evenly.

3. 3

   Step 3

   Meanwhile, cut the bell pepper into strips and the tomato into small pieces. You can also use cherry tomatoes.

4. 4

   Step 4

   Warm the tortilla for 1 or 2 minutes in a pan over medium-low heat.

5. 5

   Step 5

   For the dressing: Chop the parsley, mix with plain yogurt, lemon juice and garlic paste or powder.

6. 6

   Step 6

   Spread the dressing on the tortillas and place the lettuce, chicken and vegetables on top. Add salt and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Vegetable Stuffed Tortilla with Parsley Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.