Ingredients
Method
- In a medium mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, harissa paste, lemon juice, garlic powder, smoked paprika, salt, and black pepper until smooth and fully emulsified.
- Add the shredded cooked chicken breast into the bowl and fold with a spatula until the chicken is thoroughly and evenly coated in the creamy sauce.
- Lay the washed and thoroughly dried romaine lettuce leaves flat on a platter or place them upright in a taco holder stand.
- Spoon a generous portion of the zesty chicken salad down the center rib of each romaine leaf.
- Top each wrap with diced avocado chunks and thinly sliced red onions.
- Sprinkle freshly chopped flat-leaf parsley (or cilantro) over the top, finish with a light dusting of smoked paprika, and serve immediately.
Notes
To prevent avocado from browning during meal prep, toss diced chunks in 1 tsp lemon juice before topping.
- Store chicken salad, toppings, and lettuce separately if prepping ahead. Assemble immediately before eating.
- Store chicken salad, toppings, and lettuce separately if prepping ahead. Assemble immediately before eating.
