6 Mission®Carb Balance Soft Taco Flour Tortillas

2 Chicken breasts, boneless and skinless

1 Tbsp Olive oil, divided

1 tsp Salt, divided

½ tsp Paprika

½ cup Greek yogurt, fat-free plain

2 Tbsp Water

1 ½ tsp White vinegar

1 Tbsp Chives, freshly chopped

1 Tbsp Dill freshly chopped

¾ tsp Garlic powder

¼ tsp Black pepper

4 Romaine lettuce leaves

1 Avocado, medium ripe, pitted and sliced

1 large Tomato, sliced



  1. Preheat oven to 400˚F.
  2. Place chicken in a baking dish, coat with 1 teaspoon olive oil, ¾ teaspoon salt and paprika. Bake for 25-30 minutes, or until juices run clear, and chicken registers 165˚F on an instant-read thermometer. Transfer to cutting board, rest for 5 minutes and slice.
  3. In a medium bowl, combine yogurt, water, 2 teaspoons oil, vinegar, chives, dill, garlic powder, ¼ teaspoon salt and pepper until smooth.
  4. Lay out tortillas on a clean work surface and layer each with lettuce, chicken, avocado and tomato. Top each with ranch then fold in one end and roll tightly to create wrap.

Makes: 6 servings

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