Hearty Chicken and Vegetable Wrap

1Begin by preparing the chicken marinade. In a bowl, combine the olive oil (2 tablespoons), paprika (1 teaspoon), oregano, garlic powder (½ teaspoon), salt, and pepper. Mix well.

2Add the chicken breasts (2) to the marinade, ensuring they are fully coated. Cover and let them marinate in the refrigerator for at least 2 hours or overnight for best results.

3Preparing the chicken Once marinated, grill the chicken breasts (2) over medium heat for about 6-7 minutes on each side, or until fully cooked through. Allow the chicken to rest before slicing it thinly.

4Roasting the potatoes (2 medium) Preheat your oven to 400°F (200°C). Toss the diced potatoes (2 medium) with olive oil (1 tablespoon), salt, and pepper, and spread them out on a baking tray. Roast in the oven for 20-25 minutes, or until golden and crispy.

5Sautéing the cabbage While the potatoes (2 medium) are roasting, sauté the shredded cabbage (1 cup) in a skillet with a little olive oil (2 tablespoons) over medium heat for about 5-7 minutes, or until it softens. Season with salt and pepper to taste.

6Assembling the wraps To assemble the wraps, lay out a piece of lavash bread (4 pieces) on a flat surface. Spread a layer of sour cream (½ cup) over the lavash, followed by a layer of grated cheese (1 cup).

7Add the sliced chicken, roasted potatoes (2 medium), sautéed cabbage, and diced tomatoes on top of the cheese. If desired, add some chopped parsley, sliced olives, and crushed chili flakes for extra flavor.

8Roll the lavash tightly to enclose the fillings. Repeat the process with the remaining ingredients.

9Serve the hearty chicken and vegetable wraps immediately, accompanied by extra sour cream (½ cup) on the side if desired. Enjoy your delicious and wholesome meal!