Grilled Chicken and Veggie Wrap
Elevate your lunch game with this irresistible Grilled Chicken and Veggie Wrap, a deliciously healthy recipe packed with vibrant flavors and textures. Tender strips of marinated grilled chicken are paired with smoky, charred red bell peppers, zucchini, and red onion, then layered atop fresh baby spinach for a nutrient-rich filling. A creamy, tangy sauce made from Greek yogurt, mayonnaise, and Dijon mustard brings the wrap together, lending a delightful balance to the savory ingredients. The tortilla wraps are grilled to golden perfection, giving every bite a satisfying crunch. Ready in just 30 minutes, this quick and easy recipe is ideal for a light dinner, meal prep, or a wholesome on-the-go lunch. Bursting with protein, fresh vegetables, and bold spices, these wraps are as satisfying as they are nutritious!
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Recipe Information
Ingredients
- 1 piece chicken breast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large tortilla wraps
- 0.5 piece red bell pepper
- 0.5 piece zucchini
- 0.25 piece red onion
- 1 cup baby spinach
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon dijon mustard
Instructions
Slice the chicken breast into thin strips.
In a mixing bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Add chicken strips and toss to coat. Let it marinate for at least 10 minutes.
While chicken is marinating, cut the red bell pepper and zucchini into thin strips. Slice the red onion thinly.
In a small bowl, mix mayonnaise, Greek yogurt, and dijon mustard to create the sauce. Set aside.
Heat a grill pan over medium-high heat. Add marinated chicken strips and cook for about 4-5 minutes on each side until fully cooked and nicely charred.
Remove chicken from the pan and set aside. In the same pan, grill the red bell pepper, zucchini, and red onion until they are tender, about 5-7 minutes.
Lay tortilla wraps flat and spread the prepared sauce evenly on each wrap.
Layer grilled chicken and vegetables on each wrap, followed by a handful of baby spinach.
Fold in the sides of the wrap and then tightly roll them up.
Place the rolled wraps onto the heated grill pan seam-side down. Grill for 1-2 minutes on each side until the wraps are crispy and golden brown.
Remove from heat, cut the wraps in half, and serve warm.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 547 mg | 12% | |
*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.
