Chicken and Vegetable Wrap

1. 1 Wheat tortillaspack 240 g ≈ $2.50 70 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 160 g
3. 3 Leaf lettucepack 150 g ≈ $0.49 35 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Cucumbers≈ $3.67 per kg 70 g
6. 6 Greek yogurtpack 250 g ≈ $1.80 50 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Sunflower oil 7 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Paprika 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the chicken² fillet into thin strips, then season with salt, pepper, and paprika.

2. Heat a skillet with oil and fry the chicken² for 5–6 minutes, stirring, until cooked through and the juices run clear.

3. Mix the Greek⁶ yogurt with the grated garlic⁷ and a pinch of salt.

4. Slice the tomato⁴ and cucumber⁵, and pat the lettuce dry.

5. Warm the tortilla in a dry skillet for 20–30 seconds on each side.

6. Spread the sauce over the tortilla, then add the lettuce, vegetables, and chicken².

7. Roll up a tight wrap and brown it seam-side down in the skillet for 1 minute.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.