# What to Use:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (approximately 10.6 oz)
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Salad Base
05 - 2 cups mixed baby greens (arugula, spinach, baby kale)
06 - 1 cup shredded purple cabbage
07 - 1 medium carrot, julienned
08 - ½ red bell pepper, thinly sliced
09 - 2 green onions, thinly sliced
→ Dressing
10 - 3 tablespoons Greek yogurt
11 - 1 tablespoon mayonnaise
12 - 1 tablespoon honey
13 - 2 teaspoons Dijon mustard
14 - 1 tablespoon apple cider vinegar
15 - 1 tablespoon poppy seeds
16 - Salt and black pepper to taste
→ Assembly
17 - 4 large whole wheat wraps or tortillas
18 - 1 ripe avocado, sliced
19 - ¼ cup fresh herbs (parsley, dill, or basil), chopped
# How to Prepare:
01 - Preheat oven to 400°F. Coat chicken breasts with olive oil, salt, and black pepper. Place on a baking sheet and roast for 15 minutes until fully cooked. Let rest for 5 minutes, then dice or shred.
02 - In a large bowl, combine mixed baby greens, shredded cabbage, julienned carrot, sliced red bell pepper, and green onions.
03 - In a small bowl, whisk Greek yogurt, mayonnaise, honey, Dijon mustard, apple cider vinegar, poppy seeds, salt, and pepper until smooth.
04 - Add diced chicken to the salad base, pour dressing over, and toss gently to coat all ingredients evenly.
05 - Lay whole wheat wraps flat, divide the salad mixture evenly among them. Top each with avocado slices and chopped fresh herbs.
06 - Roll up each wrap tightly and slice in half if desired. Serve immediately.
