Chicken Tzatziki Wrap with Spinach

Ingredients

• 1 1/2 oz (43 g) cucumber, coarsely grated
• 1/3 cup (82 g) plain Greek yogurt, 0%
• 1 garlic clove, finely grated
• 1 tbsp (2 g) fresh dill, chopped
• 1 tsp (5 ml) fresh lemon juice
• a pinch of fine sea salt
• 1 (49 g) whole-wheat tortilla, 8-inch (20cm), no added sugar
• 1 cup (30 g) baby spinach
• 1/4 medium (28 g) red onion, thinly sliced
• 2 1/2 oz (71 g) cooked chicken breast, shredded
• 1 tsp (5 ml) olive oil

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Method

1. Squeeze the grated cucumber dry in your hands and stir it into the yogurt with the garlic, dill, lemon juice and salt.
2. Warm the tortilla in a dry 10-inch (25cm) skillet over medium heat for 30 seconds a side, until soft and pliable. Spread the tzatziki over it, leaving a border.
3. Layer the spinach, red onion and chicken down the middle and roll it up tightly. Heat the oil in the same skillet over medium heat and press the wrap in seam-side down for 1 minute, until golden and sealed.