Gluten-Free Chicken Curry Wrap
Bursting with bold flavors and vibrant textures, this Gluten-Free Chicken Curry Wrap is a quick and satisfying meal perfect for lunch or dinner. Made with tender, spiced chicken simmered in creamy coconut milk, this recipe features warm notes of curry, cumin, and coriander that deliver a true taste of comfort. Wrapped in gluten-free tortillas, each bite is loaded with fresh, crisp ingredients like shredded lettuce, juicy tomatoes, and crunchy cucumber, all tied together with a tangy Greek yogurt and lime sauce. It’s easy to prepare in under 40 minutes and makes a wholesome, allergen-friendly option that doesn’t skimp on flavor. Whether you're following a gluten-free diet or simply craving a fusion of creamy and crunchy textures, this recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 pound Boneless, Skinless Chicken Breast
- 2 tablespoons Olive Oil
- 3 Garlic Cloves, minced
- 1 medium Yellow Onion, chopped
- 2 tablespoons Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Coconut Milk
- 4 medium Gluten-Free Tortillas
- 1 cup Shredded Lettuce
- 1 cup Diced Tomatoes
- 0.5 medium Cucumber, sliced
- 0.5 cup Plain Greek Yogurt
- 2 tablespoons Lime Juice
- 0.25 cup Fresh Cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add minced garlic and chopped onion to the skillet, sauté until the onions are translucent, about 5 minutes.
Cut the chicken breast into bite-sized pieces and add to the skillet.
Cook the chicken until golden brown on all sides, about 8-10 minutes.
Sprinkle curry powder, cumin, coriander, salt, and black pepper over the chicken. Stir well to coat the chicken with spices.
Pour the coconut milk into the skillet, stirring to combine with the chicken and spices. Reduce heat to medium low.
Simmer the chicken curry mixture for 10 minutes, allowing the flavors to blend and the sauce to thicken slightly.
While the chicken is simmering, mix Greek yogurt and lime juice in a small bowl to make a quick sauce.
Lay gluten-free tortillas on a clean surface. Spread a spoonful of the yogurt sauce over each tortilla.
Place a portion of chicken curry onto each tortilla, distributing evenly.
Add shredded lettuce, diced tomatoes, and sliced cucumber on top of the chicken curry.
Sprinkle with chopped cilantro for added freshness.
Fold in the sides of each tortilla, then roll up tightly to enclose the filling.
Serve immediately and enjoy your Gluten-Free Chicken Curry Wrap!
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 7973 mg | 347% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 40.4 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 600 mg | 46% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2995 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.
