Chicken Salad Wrap With Greek Yogurt - cooking recipe

Ingredients

2 -3 chicken breasts, poached, cooled and chopped
2 -3 garlic cloves, minced or 1 teaspoon garlic powder
1 inch fresh ginger, minced or 1 teaspoon ground ginger
1 teaspoon fresh cilantro or 1 teaspoon dried cilantro
1 teaspoon fresh dill or 1 teaspoon dried dill
2 tablespoons lemon juice
salt
white pepper or black pepper
2 (6 ounce) containers fat free Greek yogurt, such as Fage 0%
1/2 cucumber, peeled and diced small, about 1 cup
1/4 cup onion, diced
1 medium bell pepper, diced
2 celery ribs, diced small
5 -6 lettuce leaves
5 -6 low-carb flour tortillas, such as La Tortilla Factory

Preparation

Place chicken breasts in a pot with a little bit of salt.
Poach the chicken until it reaches an internal temperature of 180 degrees, about 25 minutes. While it's cooking, prepare the vegetables.
Place the chicken on a plate to cool until ready to chop. You may also complete this step earlier and refrigerate the chicken until time to prep.
In a small bowl empty out the Greek yogurt and add to it the garlic, ginger, cilantro, dill, lemon juice, and salt and pepper, to your taste. Mix well with a whisk to let the flavors meld.
In a large bowl add all the vegetables. If the chicken is cool enough to touch, chop it up and add it to the vegetables. Toss gently to mix.
Add the yogurt mixture to the large bowl and fold it in to the chicken/veg. mix.
Let it chill, lightly covered, in the refrigerator or you can put your wraps together right away.
Place a lettuce leaf on top of the tortilla and fill it with 3/4 cup of the salad. Fold the bottom over, then the sides.
If you want to cut out more carbohydrates, do not use the tortilla, but 2 lettuce leaves instead.
Enjoy!