½ cup plain nonfat reek yogurt
¼ cup mild harissa
1 lb chicken tenders
4 (8-inch) low carb whole wheat wraps
1 avocado, pitted, peeled and chopped
1 cup halved grape tomatoes
1 cup loosely packed baby spinach
½ cup low sodium chickpeas
⅓ cup reduced fat feta cheese
1 ½ tbsp chopped green onions
1
In small bowl, whisk yogurt and harissa. Place chicken in large zip-top plastic bag; pour yogurt mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
2
Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 7 minutes or until internal temperature reaches 165°, turning once.
3
Fill wraps with chicken, avocado, tomatoes, spinach, chickpeas, cheese and green onions.
Make it a Meal: Serve with sliced cucumbers, extra grape tomatoes and carrot sticks with tzatiki and hummus for dipping!
Make it Gluten Free: Dependent on using a Gluten Free wraps.
Ingredients
½ cup plain nonfat reek yogurt
¼ cup mild harissa
1 lb chicken tenders
4 (8-inch) low carb whole wheat wraps
1 avocado, pitted, peeled and chopped
1 cup halved grape tomatoes
1 cup loosely packed baby spinach
½ cup low sodium chickpeas
⅓ cup reduced fat feta cheese
1 ½ tbsp chopped green onions