Healthy Chicken Crunch Wrap with Greek Yogurt Sauce

I like to make chicken crunch wraps for a quick dinner. Seasoned chicken and Greek yogurt topping are served on whole wheat tortillas toasted with corn tostadas. Ingredients for the tostada topping include both crunchy and cheese layers. Chicken crunch wraps are hands-on food, but the filling comes together in two separate bowls.

I microwave big tortillas before rolling them. It's easier to roll them this way without tearing. Don't put filling along the sides of the tortilla. When folding the tortilla in half, I place it seam side down over heat to help seal the roll and brown the tortilla.

Cook the wraps in a nonstick pan on medium heat for 3-4 minutes on each side. Cooking too many wraps at once can prevent you from turning them easily. It takes time for the cheese and tortillas to heat and crisp. I press down lightly on the tortillas with a spatula as I cook the first side.

For extra heat, you could chop up some jalapenos and include them in the filling or add a little cayenne pepper to the sauce or other topping. Other options for boosting the filling include black beans and corn. Sautéed zucchini would be another possibility. A low-carb tortilla with a cheese crisp could replace the tostada shell for a low-carb alternative.