Veggie-Loaded Chicken and Flour Wraps

1Preheat a grill pan or skillet over medium-high heat.

2In a small bowl, combine olive oil (1 tablespoon), smoked paprika (1 teaspoon), garlic powder (½ teaspoon), salt, and pepper. Rub this mixture evenly over both sides of the chicken breasts.

3Place the chicken breasts on the hot grill pan and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.

4Remove the chicken from the pan and let it rest for 5 minutes. Then slice it thinly against the grain.

5In a small bowl, whisk together Greek yogurt, lemon juice, honey (1 teaspoon), salt, and pepper to create a light dressing.

6Warm the flour tortillas (4 large) in a dry skillet or microwave for about 15-20 seconds until pliable.

7Lay each tortilla flat and spread a tablespoon of the yogurt dressing in the center.

8Layer shredded lettuce (1 cup), diced tomato (1 medium), cucumber (½ medium) slices, shredded carrot (¼ cup), red bell pepper, and red onion evenly over the dressing.

9Top the vegetables with sliced grilled chicken and sprinkle with chopped cilantro.

10Carefully fold the sides of the tortilla over the filling and roll tightly to form wraps.

11Cut each wrap diagonally in half and serve immediately for a fresh, protein-rich meal.