A delightful twist on a classic chicken salad, wrapped in a soft tortilla for a convenient and flavorful meal.
Place the chicken breasts, water, basil, salt, and pepper in a medium saucepan and bring to a boil.
Ensure the chicken is fully submerged in the liquid for even cooking.
Reduce the heat to low, cover the saucepan, and simmer until the chicken is cooked through, about 10-12 minutes.
Check the chicken's doneness by cutting into the thickest part; it should be white and opaque.
Remove the chicken from the saucepan and let it cool before cutting it into bite-sized pieces.
Allowing the chicken to cool makes it easier to handle and chop.
In a mixing bowl, combine the chopped chicken, cucumber, mayonnaise, red bell pepper, black olives, yogurt, and garlic powder. Mix well.
Chill the mixture for 15 minutes to let the flavors meld together.
Lay a lettuce leaf on each tortilla, then spoon the chicken salad mixture onto the lettuce. Roll up the tortillas tightly.
Secure the wraps with toothpicks if needed to keep them intact.
Serve the wraps on a plate, optionally garnished with extra olives or a side of fresh fruit.
Serve immediately for the best texture and flavor.
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