Chicken Wraps with Creamy Yogurt Sauce

In a bowl, mix the chicken strips with yogurt, lemon juice, salt, pepper, paprika, and garlic powder. Let it marinate overnight for best flavor, or keep it in the fridge while you prepare the remaining ingredients.

In a small bowl, combine yogurt, ketchup, grated pickle, and a splash of pickle juice. Season with salt, pepper, garlic powder, and herbs. Mix until creamy and smooth, then set aside.

Combine avocado, onion, tomato, and diced pickle in a bowl. Season with lemon juice, salt, pepper, paprika, and garlic powder. Set aside.

Heat a little oil in a pan over medium-high heat and cook the marinated chicken until golden and fully cooked. Once the chicken is done, pour in the water mixed with cornstarch and stir briefly until it thickens into a light glaze around the chicken.

Lay a tortilla flat and spread a layer of yogurt sauce. Add romaine lettuce, warm chicken, the fresh salad mix, and another drizzle of sauce. Fold the wrap tightly. For extra texture, toast the wraps lightly in a pan with a little oil until golden.