Dairy-Free Curry Chicken Wrap
Elevate your lunch game with this flavorful Dairy-Free Curry Chicken Wrap, a wholesome and allergy-friendly meal that's packed with vibrant ingredients and bold spices. Perfectly seasoned chicken strips cooked with curry powder, garlic, and black pepper form the protein-rich centerpiece of this wrap, while fresh lettuce, julienned carrots, and crisp cucumber slices add refreshing crunch. A creamy dairy-free curry dressing made from coconut yogurt, lemon juice, and a touch of honey ties everything together, creating layers of satisfying flavor. Wrapped in hearty whole wheat wraps and finished with a sprinkle of fresh cilantro, this recipe offers a perfect balance of healthy indulgence and convenience. Ready in just 35 minutes, it’s the ideal make-ahead meal for busy weekdays or quick lunches on the go.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup coconut yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 4 pieces whole wheat wraps
- 4 pieces lettuce leaves
- 0.5 cup julienned carrot
- 0.5 cup cucumber slices
- 0.25 cup chopped cilantro
Instructions
Begin by preparing the chicken breasts. Use a sharp knife to slice them into thin strips.
In a medium bowl, combine the chicken strips with olive oil, curry powder, salt, black pepper, and garlic powder. Mix well to ensure the chicken is thoroughly coated with the spice blend.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for about 8-10 minutes, stirring occasionally, until the chicken is browned and cooked through.
While the chicken is cooking, prepare the dairy-free curry dressing. In a small bowl, mix together the coconut yogurt, lemon juice, and honey. Stir until smooth and well combined.
Once the chicken is cooked, remove it from the heat and let it cool slightly.
Place one piece of whole wheat wrap on a clean surface. Layer with one lettuce leaf, followed by a portion of the cooked chicken strips.
Add a handful of julienned carrots, a few cucumber slices, and a sprinkle of chopped cilantro on top of the chicken.
Drizzle a generous tablespoon of the prepared dairy-free curry dressing over the fillings.
Fold the wrap tightly by bringing the sides in and then rolling it up from the bottom.
Repeat the assembly process with the remaining ingredients to make the other three wraps.
Serve immediately, or wrap tightly in parchment paper and refrigerate for later consumption.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5619 mg | 244% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 27.1 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1570 mg | 33% | |
*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.
