High Protein Mini Chicken and Veggie Wraps
Craving a quick, healthy, and delicious meal? These High Protein Mini Chicken and Veggie Wraps are a perfect choice! Loaded with tender, seasoned chicken breast cooked to juicy perfection, and a vibrant medley of fresh veggies like red bell peppers, cucumber, and carrots, these wraps deliver a satisfying crunch in every bite. Wrapped in wholesome whole wheat mini tortillas and topped with a zesty, creamy Greek yogurt-cilantro sauce, they pack unbeatable flavor and plenty of nutrition. Ready in just 35 minutes, these wraps are great for meal prep, on-the-go lunches, or as a wholesome snack option. High in protein, low in fat, and bursting with fresh, bold flavors, they’re a must-try for health-conscious foodies!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground paprika
- 0.5 teaspoon garlic powder
- 8 pieces whole wheat mini tortillas
- 1 medium red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 large carrot, grated
- 1 medium avocado, sliced
- 0.5 cup low-fat Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon hot sauce
Instructions
Start by preparing the chicken breasts. Pat them dry with a paper towel and season both sides with salt, pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet.
Cook the chicken for about 6-7 minutes on each side or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and set aside to cool slightly.
While the chicken is cooking, prepare the veggies: thinly slice the red bell pepper and cucumber, grate the carrot, and slice the avocado.
To make the sauce, in a small bowl, mix the Greek yogurt, chopped cilantro, lime juice, and hot sauce. Stir well to combine.
Once the chicken has cooled enough to handle, slice it into thin strips.
Assemble the wraps by laying out a mini tortilla and spreading a tablespoon of the yogurt sauce in the center.
Top the sauce with a few strips of chicken, some red bell pepper slices, cucumber slices, grated carrot, and avocado.
Fold the sides of the tortilla inwards, then roll it up tightly from one end to the other to form the wrap.
Repeat the process with the remaining tortillas and filling ingredients.
Serve the mini wraps immediately for the best texture and flavor, or wrap them in foil paper or plastic wrap for later.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3847 mg | 167% | |
| Total Carbohydrate | 162.6 g | 59% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 31.4 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 458 mg | 35% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3408 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.
