High protein low calorie chicken wrap!

Ingredients

• 2 pieces Chicken Breast (skinless, boneless, about 8 oz each)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Smoked Paprika (adds smoky depth)
• ¼ tsp Cumin (ground)
• ¼ tsp New Mexico Chili Powder (mild heat)
• ¼ tsp Garlic Powder
• 1 tbsp Vegetable Oil (for searing)
• 1 medium Tomato (ripe, sliced)
• ¼ large Onion (julienned)
• 2 tbsp Light Mayonnaise
• 1 tsp Worcestershire Sauce
• ½ tsp Yellow Mustard
• 1 tsp Ketchup
• 1 tsp Sriracha (adjust to taste)
• 2 pieces Whole Grain Sandwich Buns (or any sturdy roll)

Instructions

1. Prepare Vegetables

   Slice the tomato into thin rounds and julienne the quarter onion into match‑stick strips.

   Time: PT3M

2. Season the Chicken

   Pat the chicken breasts dry, then season both sides generously with salt, pepper, smoked paprika, cumin, New Mexico chili powder, and garlic powder.

   Time: PT2M

3. Sear the Chicken

   Heat the cast iron skillet over medium‑high heat, add the oil, and place the chicken breasts in the pan. Flip every 3 minutes and cook until the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 350°F

4. Make the Light Mayo Sauce

   In a small bowl combine light mayo, Worcestershire sauce, mustard, ketchup, and Sriracha. Stir until smooth.

   Time: PT2M

5. Assemble the Sandwich

   Slice the buns open (toast if desired). Spread a generous layer of sauce on both halves, place the cooked chicken breast, top with tomato slices and julienned onion, then close the sandwich.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g