Grilled Lime Chicken Sandwich Salad Wrap or Main Dish
Take your lunch or dinner to the next level with this Grilled Lime Chicken Sandwich Salad Wrap or Main Dish—a versatile, flavor-packed recipe that suits any craving! Juicy, marinated chicken breasts infused with zesty lime, garlic, and smoky spices are perfectly grilled to create a tender and smoky protein centerpiece. Pair this with crisp mixed greens, ripe tomatoes, crunchy cucumbers, and creamy avocado for a refreshing, vibrant meal. Whether wrapped in a wholesome whole wheat tortilla, layered between sandwich bread, or served atop a colorful salad, this recipe adapts to your mood. Ready in just 35 minutes, it’s ideal for busy weeknights or meal prep days. Complete with optional yogurt dressing for that creamy finishing touch, this dish is a bright and healthy delight that’s packed with flavor and texture.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 0.25 cup Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Mixed greens (lettuce, spinach, or arugula)
- 1 large Tomato (sliced)
- 0.25 cup Red onion (thinly sliced)
- 0.5 cup Cucumbers (sliced)
- 4 pieces Whole wheat tortillas or sandwich bread
- 1 piece Avocado (optional, sliced)
- 0.5 cup Yogurt dressing or favorite dipping sauce (optional)
Instructions
In a mixing bowl, combine the lime juice, olive oil, minced garlic, cumin, paprika, salt, and black pepper to make a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 1 hour (or up to 8 hours for the best flavor).
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the chicken from the marinade, letting excess marinade drip off. Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.
While the chicken rests, prepare the vegetables: wash the mixed greens, slice the tomato, red onion, and cucumber, and set aside along with the avocado if using.
Slice the grilled chicken into thin strips or bite-size pieces.
Assemble: For a salad wrap, layer the mixed greens, sliced chicken, tomato, cucumber, red onion, and avocado on a whole wheat tortilla. Drizzle with optional yogurt dressing, then fold and wrap tightly. Alternatively, assemble the same ingredients between slices of sandwich bread or on a salad plate for a main dish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 950 mg | 41% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 4.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 1132 mg | 24% | |
*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.
