Heart-Healthy Mini Chicken and Veggie Wraps
These Heart-Healthy Mini Chicken and Veggie Wraps are the perfect balance of nutrition and flavor, making them an ideal choice for lunch, snacks, or party platters. Packed with lean, protein-rich chicken breast, vibrant veggies like red bell pepper, cucumber, and carrots, and a zesty, creamy Greek yogurt dressing, these wraps deliver a satisfying crunch and a burst of freshness in every bite. The use of whole wheat tortillas adds wholesome fiber, while spinach leaves provide an extra dose of greens. With minimal prep time and a quick 10-minute cook time, this recipe is not only nutritious but also incredibly convenient for busy days. Whether you're meal-prepping for the week or serving up healthy finger food, these mini wraps are a guilt-free, heart-smart option your whole family will love. Perfect for those looking for quick, easy, and healthy chicken wraps!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 4 small Whole wheat tortilla wraps
- 0.5 cup Red bell pepper
- 0.5 cup Cucumber
- 0.5 cup Carrots
- 0.25 cup Greek yogurt, non-fat
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Spinach leaves
- 1 tablespoon Olive oil
Instructions
Start by cutting the chicken breast into small strips.
Heat olive oil in a non-stick skillet over medium heat.
Add chicken strips to the skillet and season with garlic powder, salt, and black pepper.
Cook the chicken for 6-8 minutes, stirring occasionally, until fully cooked and no longer pink inside.
While the chicken is cooking, chop red bell pepper, cucumber, and carrots into thin strips.
In a small bowl, mix Greek yogurt and lemon juice to create a light dressing.
Warm the whole wheat tortillas slightly in a microwave or on a dry skillet for about 20 seconds to make them pliable.
Lay a tortilla on a clean surface and spread a tablespoon of the Greek yogurt dressing over it.
Place an even mix of spinach, red bell pepper, cucumber, and carrots on top of the yogurt dressing.
Add a few strips of cooked chicken on top of the veggies.
Roll the tortilla tightly from one end to the other, then cut each wrap into halves or thirds for easy serving.
Repeat the process with the remaining tortillas and filling ingredients.
Serve the mini wraps immediately or store them in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 12.6 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 318 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1537 mg | 33% | |
*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.
