Low Fat BBQ Chicken Wrap
Say hello to your new favorite guilt-free lunch option: the Low Fat BBQ Chicken Wrap! Bursting with flavor and packed with wholesome ingredients, this dish combines tender, oven-baked BBQ chicken with the crunch of fresh red bell peppers, crisp lettuce, and a creamy, tangy yogurt sauce. All wrapped up in a soft, nutrient-rich whole grain tortilla, it’s the perfect balance of smoky, savory, and refreshing flavors. Ready in just 35 minutes and crafted with low-sodium BBQ sauce and low-fat Greek yogurt, this healthy BBQ chicken wrap is a fantastic choice for those looking for a quick, satisfying meal without the extra calories. Great for meal prep or a grab-and-go snack, it’s an ideal choice for families and busy lifestyles. Bonus: the addition of smoked paprika and fresh cilantro creates a subtle yet irresistible depth of flavor that will leave you reaching for seconds!
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Recipe Information
Ingredients
- 1 large boneless, skinless chicken breast
- 0.5 cup low-sodium BBQ sauce
- 4 pieces whole grain tortilla
- 1 medium red bell pepper
- 4 large lettuce leaves
- 0.5 small red onion
- 0.25 cup low-fat Greek yogurt
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Place the boneless, skinless chicken breast in a baking dish and pour 0.5 cup of low-sodium BBQ sauce over it, ensuring the chicken is fully coated.
Bake the chicken in the preheated oven for about 20 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, prepare the vegetables: slice the red bell pepper into thin strips and thinly slice the red onion.
In a small bowl, mix the low-fat Greek yogurt with garlic powder, smoked paprika, salt, and black pepper. Stir until well combined to make the yogurt sauce.
Once the chicken is cooked, remove it from the oven and allow it to cool slightly before shredding it into bite-sized pieces with two forks.
Warm the whole grain tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Assemble the wraps by placing a large lettuce leaf on each tortilla, then layer with shredded BBQ chicken, sliced red bell pepper, red onion, and a tablespoon of the yogurt sauce.
Scatter fresh cilantro leaves over the filling and roll the tortilla tightly, tucking in the sides as you go.
Cut each wrap in half and serve immediately.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 169.9 g | 62% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 65.1 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 522 mg | 40% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1465 mg | 31% | |
*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.
