Heart-Healthy Chicken and Corn Roll
Loaded with vibrant flavors and wholesome goodness, this Heart-Healthy Chicken and Corn Roll recipe is the perfect fusion of nutrition and taste. Featuring tender, marinated chicken breast strips, sweet corn, crisp red bell peppers, creamy avocado, and protein-packed black beans, all wrapped in soft whole wheat tortillas, this dish is as satisfying as it is nourishing. A touch of zesty lime juice and aromatic spices like cumin and garlic powder elevate the flavors, while a smear of low-fat Greek yogurt adds creaminess without the guilt. Quick and easy to make in just 35 minutes, these chicken and corn rolls are ideal for busy weeknight dinners or on-the-go lunches. Rich in fiber, lean protein, and heart-healthy fats, this recipe is a delicious way to take care of your body and savor every bite.
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) Boneless, skinless chicken breast
- 4 pieces Whole wheat tortillas
- 1 cup Fresh corn kernels
- 1 medium-sized, diced Red bell pepper
- 1 can (15 oz, drained and rinsed) Black beans
- 1 large, diced Avocado
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garlic powder
- 0.25 cup, chopped Cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Low-fat Greek yogurt
Instructions
Begin by slicing the chicken breasts into thin strips.
In a medium bowl, combine lime juice, olive oil, cumin powder, garlic powder, salt, and black pepper. Add the chicken strips and toss to coat. Let the chicken marinate while you prepare the other ingredients.
Heat a non-stick skillet over medium heat and add the chicken strips. Cook for about 7-8 minutes until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
In the same skillet, add the corn kernels and red bell pepper. Cook for about 5 minutes until the vegetables are slightly softened.
In a separate large bowl, combine the cooked chicken, corn, red bell pepper, black beans, avocado, and chopped cilantro.
Spread a thin layer of low-fat Greek yogurt over each whole wheat tortilla.
Place about one-quarter of the chicken and vegetable mixture on one side of each tortilla. Roll the tortilla tightly around the filling to form a roll.
Slice each roll in half and serve immediately.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 40.2 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 574 mg | 44% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3428 mg | 73% | |
*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.
