Chicken with Zucchini and Roasted Pepper Wraps
Elevate your lunch or dinner routine with these flavorful Chicken with Zucchini and Roasted Pepper Wraps! Featuring tender, seasoned chicken strips, sautéed zucchini ribbons, and sweet, smoky roasted red peppers, all nestled in a whole-wheat tortilla, this recipe is a healthy and satisfying handheld meal. A tangy lime and Greek yogurt sauce adds brightness while a sprinkle of fresh cilantro finishes it off with herbal flair. Perfect for quick weeknight dinners or meal prep, these wraps combine protein-packed chicken, vibrant veggies, and warm spices like cumin and chili powder for a wholesome dish that's as delicious as it is simple to make. Ready in just 35 minutes, they’re a versatile, on-the-go option for the whole family.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 medium-sized Zucchini
- 2 pieces Roasted red peppers (jarred or homemade)
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 pieces Large whole-wheat tortillas
- 0.5 cup Greek yogurt or sour cream
- 2 tablespoons Fresh cilantro, chopped
- 1 whole Juice of a lime
Instructions
Begin by preparing the chicken. Pat the chicken breasts dry with paper towels and season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, chili powder, and cumin.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice it into thin strips.
While the chicken rests, prepare the zucchini by slicing it into thin ribbons or julienne strips. Return the skillet to medium heat and add the remaining 1 tablespoon of olive oil. Saute the zucchini with a pinch of salt and the minced garlic for 3-4 minutes, until tender but not mushy. Remove from heat.
Take the roasted red peppers and cut them into thin strips if they aren’t already pre-sliced.
In a small bowl, mix the Greek yogurt (or sour cream) with lime juice and 1 tablespoon of chopped cilantro to create a tangy sauce.
To assemble the wraps, lay out a tortilla on a flat surface. Spread a generous spoonful of the yogurt sauce across the center. Layer sliced chicken, sautéed zucchini, and roasted red peppers on top.
Fold the sides of the tortilla inward, then roll it up tightly from the bottom to create a wrap. Repeat with the remaining tortillas and filling.
Slice the wraps in half, if desired, and serve with any remaining yogurt sauce on the side for dipping.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 6423 mg | 279% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 25.5 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
