Light curry chicken wrap with shredded carrots

Cut the 240 g of chicken breast into thin strips about 1 cm thick so they cook fast and evenly.

In the mixing bowl, toss the strips with the 2 tsp of curry powder, the salt and pepper. Let them sit while you prep the rest.

Peel and grate the 200 g of carrots into a small bowl. Add 1 tbsp of lemon juice and stir.

In another small container, or in the mixing bowl once it's empty, mix the 100 g of yogurt with the 2nd tbsp of lemon juice. Add a pinch of pepper.

Heat the 2 tsp of olive oil in the skillet over medium-high heat. Cook the strips for 6 to 7 min, stirring, until there's no pink left in the center and the juices run clear.

Take the chicken out of the skillet and keep it warm on a plate. Warm each of the 4 tortillas for 15 to 20 seconds per side in the skillet over medium heat, no fat.

Shred the 60 g of iceberg lettuce. On each of the 4 tortillas, spread about a quarter of the sauce, then split the lettuce, carrots and chicken into four equal portions. Roll tightly and cut in half.