Low Fat Chicken Kebab Wrap
Elevate your lunchtime routine with this flavorful and nutritious Low Fat Chicken Kebab Wrap recipe, a perfect fusion of Middle Eastern-inspired spices and wholesome ingredients. Succulent strips of marinated chicken breast—infused with a tangy yogurt, garlic, and lemon blend—are grilled to perfection for a smoky, slightly charred finish. They're nestled within warm whole wheat tortillas alongside crisp cucumber, juicy cherry tomatoes, and aromatic red onion, all topped with fresh parsley and mint for a refreshing burst of flavor. Quick to prepare in under an hour, these wraps offer a protein-packed, low-fat meal that’s both satisfying and versatile. Whether for a healthy lunch or a light dinner, this recipe is ideal for those seeking a delicious and guilt-free way to enjoy kebabs in handheld form.
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Recipe Information
Ingredients
- 400 grams Boneless, skinless chicken breast
- 150 grams Low-fat plain yogurt
- 2 tablespoons Lemon juice
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Olive oil
- 4 pieces Whole wheat tortillas
- 100 grams Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Fresh mint leaves, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
In a mixing bowl, combine low-fat yogurt, lemon juice, minced garlic, ground cumin, paprika, salt, and ground black pepper to create the marinade.
Cut the chicken breast into thin strips and add it to the marinade. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
While the chicken is marinating, prepare the vegetables by halving the cherry tomatoes, slicing the cucumber, and thinly slicing the red onion. Set aside.
Preheat a grill pan or non-stick skillet over medium-high heat. Lightly grease it with olive oil.
Once the pan is hot, add the marinated chicken strips and cook for 6-8 minutes, turning occasionally until the chicken is cooked through and slightly charred.
Warm the whole wheat tortillas on a dry skillet or wrap them in foil and place them in a warm oven for 5 minutes.
To assemble the wraps, lay a tortilla on a flat surface, and place a portion of grilled chicken in the center.
Add a generous helping of cherry tomatoes, cucumber slices, and red onion on top of the chicken.
Sprinkle fresh mint leaves and parsley over the vegetables for added flavor.
Drizzle a little extra yogurt or squeeze a bit more lemon juice if desired before folding the wrap.
Roll up the tortilla tightly into a wrap and serve immediately. Repeat the process for the remaining tortillas.
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 25.0 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 622 mg | 48% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2902 mg | 62% | |
*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.
