Ingredients:

  • 1/2 cup (125g) plain Greek yogurt, 2% fat
  • 1 tbsp (15g) avocado oil mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) fine sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/4 cup (10g) fresh dill, chopped
  • 1/2 cup (75g) red grapes, halved
  • 4 large whole-wheat tortillas (approx. 60g each)
  • 8 large butter lettuce leaves
  • 1 medium avocado, sliced

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper until completely smooth.
  2. Add the cooked chicken breast, diced celery, minced red onion, fresh dill, and halved grapes to the bowl.
  3. Use a large spatula to fold the ingredients into the dressing until the chicken is evenly coated and the textures are well distributed.
  4. Lay the whole-wheat tortillas flat and place 2 butter lettuce leaves in the center of each to create a moisture barrier.
  5. Divide the chicken salad mixture evenly among the four tortillas, topping with fresh avocado slices before rolling tightly into wraps.