Low Fat Cheesy Chicken and Veggie Wrap
Indulge in the perfect blend of flavor and nutrition with this Low Fat Cheesy Chicken and Veggie Wrap recipe, a quick and wholesome option for busy days. Marinated in olive oil and seasoned with cumin and black pepper, the tender chicken breast pairs beautifully with crisp red bell peppers, fresh cucumber, and hearty lettuce, all nestled inside soft whole wheat tortillas. The low-fat shredded cheddar cheese and a tangy Greek yogurt spread provide just the right balance of creaminess and zest, while a splash of lemon juice and a sprinkle of parsley add a refreshing finish. With only 30 minutes from prep to plate, this wrap is a satisfying, healthy choice for lunch or dinner, whether served immediately or packed for a convenient meal on the go. Perfect for anyone seeking a nutritious, low-fat recipe that doesn't skimp on taste!
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Recipe Information
Ingredients
- 1 piece (approximately 150g) boneless chicken breast
- 1 teaspoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon cumin powder
- 2 pieces whole wheat tortillas
- 0.5 cup low-fat shredded cheddar cheese
- 0.5 cup, sliced red bell pepper
- 0.5 cup, sliced cucumber
- 4 pieces lettuce leaves
- 0.25 cup low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon, chopped fresh parsley
Instructions
Start by preparing the chicken. Rub the chicken breast with olive oil, salt, black pepper, and cumin powder. Ensure it is evenly coated.
Heat a non-stick skillet over medium heat. Add the chicken breast and cook for about 6-7 minutes on each side or until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C).
While the chicken is cooking, prepare your vegetables. Slice the red bell pepper and cucumber into thin, bite-sized strips.
Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then slice the chicken into thin strips.
To assemble the wrap, lay out the whole wheat tortillas. Spread about 2 tablespoons of low-fat Greek yogurt on each tortilla.
Place 2 lettuce leaves on each tortilla, followed by the sliced chicken, red bell pepper, cucumber, and a sprinkle of chopped parsley.
Divide the 0.5 cup of low-fat shredded cheddar cheese evenly between the two wraps.
Drizzle with a bit of lemon juice for added freshness.
Carefully fold the sides of each tortilla over the fillings, then roll them into wraps.
Serve immediately or wrap in foil for a convenient meal on the go.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.6 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 588 mg | 45% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1121 mg | 24% | |
*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.
