Chicken & sweet potato wrap
430 cals, 33p, 39c, 14f (per meal)
1 tbsp (15mL)
2 tsp (7g)
2 tbsp (35g)
1/2 cup (15g)
4 slices, thin (36g)
1/2 lbs (227g)
1 sweetpotato, 5" long (210g)
2 tortilla (approx 7-8" dia) (98g)
1
Pierce sweet potato with a fork a few times and microwave for 5-10 minutes, until soft. Set aside to cool a little.
2
Meanwhile, coat chicken strips in oil, italian seasoning, and a pinch of salt/pepper. Cook chicken in a skillet over medium heat until golden and fully cooked.
3
Scoop out sweet potato flesh with a spoon and transfer to a small bowl. Discard the skin. Mash the sweet potato flesh with a fork until it has a mashed potato consistency.
4
Assemble wrap by spreading a layer of mashed sweet potato onto the tortilla and top with chicken, greens, onion, and greek yogurt. Serve.
5
Meal prep tip: store mashed sweet potato and cooked chicken separately in airtight containers in the fridge. Assemble wrap the day-of.