Green Crumbled Feta Chicken Wrap

Prep the Greens & Base: In a high-speed blender, combine the liquid egg whites and fresh baby spinach. Blend on high until completely smooth, vibrant green, and completely integrated without speckles. Season the batter lightly with a pinch of sea salt.

Air-Fry the Chicken: Dust both sides of the chicken fillets evenly with paprika seasoning, sea salt, and black pepper. Place into the air fryer basket and cook until golden brown, juicy, and the internal temperature is fully safe. Once done, rest for two minutes before slicing into elegant, thin strips.

Fire the Wrap: Heat a high-quality non-stick pan over medium-low heat. Pour the green wrap batter into the center of the pan, tilting immediately to swirl it into a thin, even circle. Cook undisturbed until the edges begin to lift and curl, then carefully flip to seal the reverse side for less than a minute. Remove from heat and let cool slightly so it remains pliable.

Assemble the Wrap: Lay the green wrap flat on a clean board. Whisk the smooth cottage cheese and lite mayo together, then spread this velvety base down the center of the wrap.

Build and Garnish: Layer a bed of crisp Asian salad mix over the sauce. Arrange the warm, sliced paprika chicken strips neatly on top. Crown the chicken with finely sliced baby plum tomatoes and gently scatter the crumbled feta over the composition.

Roll and Serve: Tuck the bottom edge securely, roll tightly from the sides into a clean bistro wrap, and slice at a sharp diagonal to showcase the striking internal color contrast.