Heart-Healthy Grilled Chicken and Veggie Wrap
Indulge in a wholesome and flavorful meal with this Heart-Healthy Grilled Chicken and Veggie Wrap! Perfect for a nutritious lunch or dinner, this recipe combines tender, marinated grilled chicken with vibrant red bell peppers, zucchini, creamy avocado, and crisp baby spinach, all wrapped up in fiber-rich whole wheat tortillas. A tangy dressing made from low-fat Greek yogurt, Dijon mustard, and fresh chives ties the wrap together, delivering a delicious boost of flavor that feels indulgent while staying healthy. Packed with lean protein, fresh vegetables, and heart-healthy fats, this quick and easy recipe is ideal for anyone looking to embrace clean eating without sacrificing taste. Whether you're meal prepping or serving it fresh off the grill, these wraps are a satisfying solution for balanced, guilt-free dining.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Salt
- 1 piece Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 cups Baby spinach
- 4 pieces Whole wheat tortillas
- 1 piece Avocado, sliced
- 0.5 cup Low-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons Chives, chopped
Instructions
In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, black pepper, and salt to make a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to overnight for best results.
Preheat your grill or grill pan over medium-high heat.
Grill the marinated chicken breasts for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.
While the chicken is grilling, toss the sliced red bell pepper and zucchini in 1 tablespoon of olive oil.
Grill the vegetables for about 3-4 minutes on each side until they are tender and lightly charred.
In a small bowl, mix the Greek yogurt, Dijon mustard, and chopped chives to create a creamy dressing.
Lay out a whole wheat tortilla and spread a tablespoon of the Greek yogurt dressing onto it.
Place a generous handful of baby spinach on the tortilla.
Layer slices of grilled chicken, grilled red bell pepper, zucchini, and avocado on top of the spinach.
Drizzle a little more of the yogurt dressing over the top of the filling.
Carefully roll up the tortilla, tucking in the sides to form a wrap.
Repeat with the remaining ingredients to make a total of four wraps.
Slice each wrap in half and serve immediately. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2592 mg | 113% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 18.5 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 483 mg | 37% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3102 mg | 66% | |
*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.
