Quick Persian Chicken and Spinach Wraps

Ingredients

• •400 grams boneless chicken breast, sliced
• •2 tablespoons olive oil
• •1 teaspoon ground coriander
• •1 teaspoon ground cumin
• •1 teaspoon garlic powder
• •4 large whole wheat tortillas
• •2 cups fresh spinach
• •1/2 cup plain yogurt

Instructions

1. 1

   In a bowl, combine olive oil, ground coriander, ground cumin, and garlic powder. Add the sliced chicken and marinate for 10 minutes.

2. 2

   Heat a grill pan over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side, or until fully cooked and no longer pink in the center.

3. 3

   While the chicken is cooking, lay out the whole wheat tortillas on a flat surface.

4. 4

   Once the chicken is cooked, slice it into bite-sized pieces and distribute evenly among the tortillas.

5. 5

   Top the chicken with fresh spinach and a dollop of plain yogurt, then wrap the tortillas tightly to enclose the filling.

6. 6

   Cut the wraps in half and serve immediately.