Low Fat Chicken Curry Wrap
Satisfy your cravings without the guilt with this Low Fat Chicken Curry Wrap, a delicious and wholesome meal that's perfect for lunch or dinner. Packed with tender, bite-sized pieces of skinless chicken breast cooked in a fragrant blend of curry powder, garlic, and ginger, this wrap brings bold, comforting flavors to the table. The creamy, tangy addition of low-fat Greek yogurt keeps it light, while fresh cucumber, crisp lettuce, and vibrant cilantro add layers of texture and freshness. Wrapped in hearty whole wheat tortillas, it's a quick 40-minute recipe that's low in fat, high in protein, and ideal for a healthy, flavorful meal on-the-go. Perfect for busy lifestyles, this dish is a must-try for anyone looking for a nutritious yet satisfying option. Keywords: low-fat chicken curry wrap, healthy chicken wrap, quick and easy chicken recipes, high-protein meal, Indian-inspired wrap recipes.
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Recipe Information
Ingredients
- 1 pound Skinless, boneless chicken breast
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 Garlic cloves
- 1 inch piece Fresh ginger
- 2 tablespoons Curry powder
- 0.5 cup Low-fat Greek yogurt
- 0.5 cup Low-sodium chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 Whole wheat tortillas
- 0.25 cup Fresh cilantro
- 1 small Cucumber, thinly sliced
- 4 Lettuce leaves
Instructions
Begin by preparing the ingredients: dice the onion, mince the garlic, and grate the ginger.
Cut the chicken breast into bite-sized cubes.
In a large non-stick skillet, heat olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet, and sauté for an additional 1 minute until fragrant.
Stir in the curry powder and cook for 30 seconds to release its flavor.
Add the chicken cubes to the skillet and sauté until they are browned on all sides, about 5-7 minutes.
Pour in the low-sodium chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and cook for about 10 minutes or until the chicken is fully cooked.
Remove the skillet from heat. Stir in the low-fat Greek yogurt, salt, and freshly ground black pepper.
Lay out the whole wheat tortillas. On each tortilla, place a lettuce leaf.
Spoon the chicken curry mixture onto the lettuce, then top with slices of cucumber and fresh cilantro.
Fold the sides of the tortilla over the filling, and then roll up the bottom to close the wrap.
Serve immediately, or wrap tightly in foil for a convenient meal on the go.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 8150 mg | 354% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 29.0 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 410 mg | 32% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2485 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.
