Protein-Packed Chicken and Veggie Wraps

1Heat the olive oil (1 tablespoon) in a large skillet over medium heat. Add the chicken breasts and season with garlic powder (1 teaspoon), onion powder (1 teaspoon), smoked paprika (1 teaspoon), salt, and pepper. Cook for about 6-8 minutes per side, or until cooked through. Remove from the pan and let it rest before slicing.

2In the same skillet, add the sliced bell peppers, onion, and zucchini (1). Season with salt and pepper. Cook for 5-6 minutes, or until the vegetables are tender-crisp.

3To assemble the wraps, spread a spoonful of Greek yogurt (½ cup) on each wrap. Top with a handful of mixed salad greens (1 cup), sliced chicken, and sautéed vegetables.

4Squeeze fresh lemon juice over the filling before rolling up the wraps tightly.

5Serve the chicken and veggie wraps immediately, or store in an airtight container for a convenient on-the-go meal.