Dairy-Free Mini Chicken and Veggie Wraps
Perfect for quick lunches, party appetizers, or a protein-packed snack, these Dairy-Free Mini Chicken and Veggie Wraps bring vibrant flavors and healthy ingredients together in a handheld delight. Succulent grilled chicken strips are marinated in a savory blend of ground cumin, paprika, and garlic powder, then paired with crisp red bell pepper, refreshing cucumber, and creamy lime-kissed avocado. Wrapped in soft mini tortillas and finished with a sprinkle of fresh cilantro, these wraps are not only dairy-free but also irresistibly fresh and satisfying. Ready in just 35 minutes, they’re a fantastic option for busy families or meal preppers looking for wholesome, delicious wraps. Serve them straight off the skillet or prepare ahead—either way, they’re destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Mini tortillas
- 1 medium Red bell pepper
- 1 medium Cucumber
- 0.5 cup Fresh cilantro leaves
- 1 medium Avocado
- 1 medium Lime
Instructions
Begin by preparing the chicken. Slice each chicken breast into thin strips.
In a bowl, combine the olive oil, ground cumin, paprika, garlic powder, salt, and black pepper to make a marinade.
Add the chicken strips to the marinade and make sure they are well coated. Let them sit for at least 10 minutes.
While the chicken marinates, prepare the veggies. Slice the red bell pepper and cucumber into thin strips.
Heat a grill pan over medium-high heat. Grill the chicken strips for about 6-7 minutes on each side, or until fully cooked through and lightly charred.
While the chicken is cooking, mash the avocado in a small bowl and squeeze the juice of the lime over it. Mix well to combine and set aside.
Warm the mini tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they are pliable.
To assemble the wraps, spread a spoonful of the avocado mixture onto each tortilla.
Place a few strips of the grilled chicken on top, followed by some red bell pepper and cucumber strips.
Sprinkle fresh cilantro leaves over the top, then roll up the tortillas tightly.
Secure each wrap with a toothpick if necessary. Serve the wraps immediately or store them in a sealed container for later.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 10.0 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 448 mg | 34% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2992 mg | 64% | |
*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.
