Gluten-Free Paprika Chicken Wrap
Savor the bold and smoky flavors of this Gluten-Free Paprika Chicken Wrap, a perfect combination of wholesome ingredients and a quick, easy preparation. Tender, perfectly seasoned chicken breasts are pan-seared with a flavorful blend of paprika, garlic, and onion powder, then paired with crisp romaine lettuce, juicy cherry tomatoes, cucumber, and red onion for a refreshing crunch. The creamy avocado and lime dressing adds a zesty, buttery touch that ties the wrap together, all nestled in warm gluten-free tortillas. Ready in just 30 minutes, this recipe is not only gluten-free but also packed with protein and fresh vegetables, making it an ideal option for a healthy lunch or dinner on the go. Whether you're gluten-intolerant or simply looking for a delicious, nutrient-packed meal, these wraps are sure to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breasts
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Gluten-free tortillas
- 1 cup Romaine lettuce
- 0.5 cup Cherry tomatoes
- 0.25 cup Cucumber
- 0.25 cup Red onion
- 1 piece Avocado
- 1 tablespoon Lime juice
Instructions
Preheat your skillet over medium heat.
In a small bowl, mix paprika, garlic powder, onion powder, salt, and black pepper together.
Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
Place the seasoned chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
While the chicken is cooking, prepare the vegetables: chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Set aside.
In a small bowl, mash the avocado with a fork until smooth. Add lime juice and a pinch of salt, mixing well to form a creamy dressing.
Once the chicken is cooked, remove from heat and let it rest for a couple of minutes before slicing thinly.
Warm the gluten-free tortillas in a clean skillet for about 30 seconds per side.
Assemble the wraps by spreading a generous amount of avocado dressing over each tortilla.
Layer with romaine lettuce, sliced chicken, cherry tomatoes, cucumber, and red onion.
Fold the sides of the tortilla inwards and roll tightly to close the wrap.
Serve immediately and enjoy your delicious gluten-free paprika chicken wraps!
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 10.5 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 286 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2370 mg | 50% | |
*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.
