Sautéed Chicken and Bell Pepper Wraps with Garlic Yogurt Sauce

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tender chicken strips and colorful bell peppers sautéed with aromatic spices, wrapped in warm flatbreads and complemented by a cooling garlic yogurt sauce. This Mediterranean-inspired sandwich and wrap recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into 1/2-inch strips chicken breast
• 1 medium, sliced into 1/4-inch strips red bell pepper
• 1 medium, sliced into 1/4-inch strips yellow bell pepper
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 3/4 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup plain Greek yogurt
• 1, minced garlic clove
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh cilantro
• 4 small flour tortillas
• 1 cup shredded lettuce
• 1/4 cup sliced red onion

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz sliced chicken breast seasoned with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp ground cumin, and 1 tsp paprika. Sauté for 6-7 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
2. Step 2: Add 1 medium red bell pepper and 1 medium yellow bell pepper sliced into 1/4-inch strips to the skillet with the chicken. Cook for 4-5 minutes until the peppers are tender-crisp and fragrant. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper.
3. Step 3: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, and 2 tbsp chopped fresh cilantro. Stir well to create a smooth garlic yogurt sauce.
4. Step 4: Warm 4 small flour tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable and lightly toasted.
5. Step 5: To assemble, spread 2 tbsp garlic yogurt sauce on each tortilla, then layer with 1/4 cup shredded lettuce, 1 tbsp sliced red onion, and 1/4 of the chicken and bell pepper mixture. Roll up tightly and serve immediately.