Heart-Healthy Chicken Curry Wrap
Elevate your lunchtime routine with this flavorful and nourishing Heart-Healthy Chicken Curry Wrap! Packed with tender strips of sautéed chicken, vibrant vegetables like julienned carrots and red bell peppers, and the warming spices of curry powder and cumin, this recipe is a celebration of wholesome ingredients. The addition of baby spinach and a tangy cilantro-yogurt sauce provides a fresh and satisfying balance to the rich curry flavors. Wrapped in fiber-rich whole grain tortillas, this quick and easy meal is low in sodium, uses heart-smart olive oil, and is perfect for busy weekdays or meal prep. Ready in just 35 minutes, these delicious wraps are as nutritious as they are convenient, making them an ideal choice for anyone seeking a healthy, flavorful lunch or dinner option!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 0.5 cup Low-sodium chicken broth
- 2 cups Baby spinach leaves
- 4 large Whole grain tortillas
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.5 cup Cilantro leaves, chopped
- 0.5 cup Low-fat plain yogurt
- 1 tablespoon Lemon juice
Instructions
Begin by slicing the chicken breasts into thin strips.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
Add the chicken strips to the skillet, cooking until they are nicely browned on all sides, about 5 minutes.
Stir in the julienned carrot and sliced red bell pepper, cooking for another 3 minutes until they start to soften.
Sprinkle the curry powder and ground cumin over the chicken and vegetables, stirring well to coat.
Pour in the low-sodium chicken broth and cover the skillet, allowing the mixture to simmer for 8-10 minutes, or until the chicken is fully cooked and vegetables are tender.
Stir in the baby spinach leaves, cooking until just wilted, then season with salt and freshly ground black pepper.
In a small bowl, mix together the chopped cilantro, low-fat plain yogurt, and lemon juice to make a refreshing sauce.
Warm the whole grain tortillas according to package instructions.
Assemble each wrap by placing a portion of the chicken curry mixture in the center of a tortilla, topping it with a drizzle of the cilantro yogurt sauce.
Fold the bottom of each tortilla up, then the sides over the filling, to create a secure wrap.
Serve immediately, accompanied by any remaining yogurt sauce on the side.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 28.6 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 637 mg | 49% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2828 mg | 60% | |
*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.
