Dairy-Free Chicken Curry Wrap
Savor the bold and aromatic flavors of this Dairy-Free Chicken Curry Wrap, a wholesome and satisfying meal packed with tender curry-spiced chicken, vibrant vegetables, and a creamy coconut milk sauce—all wrapped in soft whole wheat tortillas. Perfect for lunch or dinner, this recipe is dairy-free and packed with nutrients, featuring fresh spinach, shredded carrots, and crisp red bell peppers for a delightful crunch. The homemade curry sauce, infused with garlic, cumin, coriander, and curry powder, brings rich and warming spice without the need for dairy. Quick to prepare in just 40 minutes, this wrap is an ideal grab-and-go meal that doesn’t skimp on flavor. Enjoy it fresh and warm, or take it on the go for a convenient, healthy option!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup coconut milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium carrot, shredded
- 1 medium red bell pepper, thinly sliced
- 0.25 cup cilantro leaves, chopped
- 4 pieces large whole wheat tortillas
- 2 cups fresh spinach leaves
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness for even cooking.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until cooked through and no longer pink in the center.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion for about 3-4 minutes until translucent.
Add the minced garlic, curry powder, cumin, and coriander to the onions and cook for an additional minute until fragrant.
Pour in the coconut milk, stirring to combine, and bring the mixture to a simmer.
Season the curry sauce with salt and black pepper, adjusting to taste.
Add the shredded carrot and sliced red bell pepper to the skillet and cook for about 3 minutes until they are just tender.
Return the sliced chicken to the skillet, stirring to coat well with the curry sauce.
Warm the whole wheat tortillas by lightly heating them in a dry skillet for about 20 seconds on each side until pliable.
To assemble the wraps, place a handful of fresh spinach leaves down the center of each tortilla.
Spoon the chicken curry mixture over the spinach in each tortilla, ensuring an even distribution.
Sprinkle chopped cilantro leaves over the chicken filling.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to enclose the filling.
Slice the wraps in half and serve immediately.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5565 mg | 242% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 37.3 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2940 mg | 63% | |
*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.
