Healthy Greek Yogurt Chicken Wraps with Lemon and Dill

1.Place the chicken breasts in a wide saucepan and cover with cold water by at least 1 inch; add a heavy pinch of salt. Bring the water to a bare simmer over medium-high heat, then immediately reduce the heat to low, cover, and poach for 12-15 minutes until the internal temperature reaches 165°F (74°C).

2.Transfer the chicken to a cutting board and let it rest for 10 minutes. This resting period is crucial; it allows the fibers to reabsorb juices so the chicken remains moist and doesn't thin out the yogurt dressing.

3.While the chicken rests, whisk together the Greek yogurt, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and black pepper in a large mixing bowl until the dressing is smooth and emulsified.

4.Dice the rested chicken into uniform 1/2-inch cubes. Add the chicken, diced celery, minced red onion, and fresh dill to the bowl with the yogurt dressing.

5.Fold the ingredients together gently with a rubber spatula until the chicken is thoroughly and evenly coated. Taste a piece of chicken and add more salt or lemon juice if needed to brighten the flavors.

6.Lay a tortilla flat on a clean work surface. Place a half-cup of baby spinach in the center, leaving a 2-inch border around the edges to ensure a clean fold.

7.Scoop approximately 3/4 cup of the chicken salad mixture over the spinach, spreading it into a thick log shape.

8.Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom up, keeping the filling compressed as you go.

9.Slice the wrap diagonally with a sharp serrated knife to prevent tearing the tortilla. Serve immediately or wrap tightly in parchment paper for a meal-prep lunch.