Crispy Chicken Wrap

In a bowl, mix 2 tablespoons of Greek yogurt, hot sauce, garlic powder, smoked paprika, and salt. Cut the chicken breast into thin strips and mix well with the marinade. Let it sit for at least 5–10 minutes (prepare the vegetables in the meantime).

Heat olive oil in a pan over medium-high heat. Add the marinated chicken (be careful not to overcrowd the pan). Cook for 3–4 minutes on each side until it gets a nice golden-brown color and is fully cooked through. Set aside.

In a small bowl, mix the ingredients for the light "Ranch" sauce (yogurt, vinegar, dill, salt, pepper).

You can quickly warm the tortillas (10 seconds) to make them more pliable. Layer lettuce, grated carrot, tomato, and onion in the center of each tortilla. Arrange the cooked chicken over the vegetables and drizzle with the prepared white sauce.

Fold the side edges of the tortilla inward, then fold the bottom part over the filling and roll tightly to the end. Wipe the pan (you can use the same one you cooked the meat in) with a paper towel and return it to the heat. Place the wrap in the pan with the "seam" side down. Cook for 1–2 minutes on each side until the tortilla becomes crispy and golden. You can achieve the same effect in a toaster as well.

Cut the wrap in half diagonally and serve immediately.