Low Carb Cheesy Chicken and Veggie Wrap
Savor the irresistible combination of bold flavors and wholesome ingredients with this Low Carb Cheesy Chicken and Veggie Wrap recipe! Perfectly grilled seasoned chicken breasts are paired with vibrant zucchini, crisp red bell pepper, creamy avocado, and fresh baby spinach, all wrapped up in a warm low-carb tortilla. A generous sprinkle of melted cheddar cheese adds a touch of indulgence, while a squeeze of lime juice brightens every bite. Designed for healthy eating without sacrificing taste, this recipe is quick to prepare—ready in just 35 minutes—and ideal for anyone craving a satisfying yet guilt-free meal. Perfect for lunch, dinner, or meal prepping, these hearty wraps are bursting with protein, flavor, and nutrients. Whether you're following a low-carb lifestyle or simply looking for a fresh and delicious wrap recipe, this dish delivers on all fronts!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Low-carb tortillas
- 1 cup Shredded cheddar cheese
- 1 large Avocado
- 1 medium Red bell pepper
- 1 small Zucchini
- 1 cup Baby spinach
- 1 medium Lime
Instructions
Preheat a grill or grill pan over medium-high heat.
In a small bowl, mix together the olive oil, garlic powder, cumin, paprika, salt, and black pepper.
Brush the chicken breasts with the spice mixture, ensuring they are well-coated.
Place the seasoned chicken breasts on the preheated grill and cook for 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
While the chicken is cooking, slice the red bell pepper and zucchini into thin strips.
Cut the avocado in half, remove the pit, and slice the flesh into thin pieces.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into thin strips.
Warm the low-carb tortillas in a large skillet over medium heat until they are pliable.
To assemble the wrap, place a tortilla on a flat surface and sprinkle with 1/4 cup of shredded cheddar cheese.
Add a layer of sliced chicken, followed by red bell pepper, zucchini, avocado slices, and a handful of baby spinach.
Squeeze a little lime juice over the filling for added flavor.
Roll the tortilla tightly, folding in the sides as you go, to create the wrap.
Repeat the assembling process with the remaining ingredients to make 4 wraps.
Slice each wrap in half and serve warm. Enjoy your low carb cheesy chicken and veggie wrap!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4840 mg | 210% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 21.4 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1382 mg | 106% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3029 mg | 64% | |
*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.
