High Protein Curry Chicken Wrap
Take your lunch to the next level with this High Protein Curry Chicken Wrap—a quick, flavor-packed recipe that's perfect for meal prep or on-the-go dining. Tender, bite-sized pieces of chicken are seasoned with aromatic curry powder, seared to perfection, and paired with a creamy, tangy Greek yogurt sauce infused with lemon and honey. Fresh veggies, including crisp cucumbers, vibrant red bell peppers, and nutrient-rich baby spinach, add crunch and color, while chopped cilantro delivers an herby finish. All of this goodness is wrapped in warm, whole wheat tortillas for a satisfying, portable meal. Ready in just 35 minutes, this high-protein recipe is a delicious way to fuel your day while enjoying bold, comforting flavors. Perfect for fitness enthusiasts, busy professionals, or families looking for a healthy weeknight dinner idea!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1.5 tablespoons Curry powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Nonfat Greek yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 4 pieces Whole wheat tortillas
- 1 piece Red bell pepper, thinly sliced
- 0.5 piece Cucumber, thinly sliced
- 1 cup Baby spinach
- 0.5 piece Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
Instructions
Start by preparing the chicken. Pat the chicken breasts dry with a paper towel and cut them into small, bite-sized pieces.
In a medium bowl, combine 1.5 tablespoons of curry powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Add the chicken pieces to the bowl and toss to coat evenly with the spice mixture.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken to the skillet and cook for 8-10 minutes, or until the chicken is fully cooked through and lightly browned. Stir frequently to ensure even cooking.
While the chicken is cooking, prepare the yogurt sauce by mixing together 1 cup of Greek yogurt, 2 tablespoons of lemon juice, and 1 teaspoon of honey in a small bowl. Set aside.
Warm the whole wheat tortillas in a dry skillet over medium heat for 1-2 minutes each side or by wrapping them in a damp paper towel and microwaving for 15 seconds.
To assemble the wraps, lay a tortilla on a flat surface. Spread a generous spoonful of the yogurt sauce over the tortilla.
Place a quarter of the cooked chicken onto the center of the tortilla.
Top with sliced red bell pepper, cucumber, baby spinach, red onion, and chopped cilantro.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling. Repeat with the remaining tortillas.
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 7094 mg | 308% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 30.9 g | ||
| Protein | 153.7 g | 307% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2506 mg | 53% | |
*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.
