Low Fat Chicken Rice Wrap
Savor the wholesome and delicious flavors of our Low Fat Chicken Rice Wrap, a lighter, nutrient-packed twist on a classic chicken wrap! This recipe combines tender strips of seasoned chicken breast with hearty brown rice cooked in low-sodium chicken broth for a rich depth of flavor. Fresh vegetables like red bell pepper, red onion, and wilted spinach add a vibrant crunch and a boost of nutrients, while aromatic garlic, zesty lime juice, and a sprinkle of ground cumin bring a tantalizing burst of flavor to every bite. Wrapped in soft whole wheat tortillas, these wraps are a healthy, quick-to-make meal perfect for lunch, dinner, or meal prep. With just 20 minutes of prep time and simple ingredients, this recipe ensures you're enjoying a satisfying, low-fat dish that doesn’t skimp on taste. Your new go-to option for healthy and delicious eating is here!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Brown rice
- 2 cups Low-sodium chicken broth
- 1 tablespoon Olive oil
- 1 medium Red bell pepper
- 1 small Red onion
- 2 cloves Garlic
- 2 cups Fresh spinach
- 4 pieces Whole wheat tortillas
- 1 tablespoon Lime juice
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Cook the brown rice in the low-sodium chicken broth according to the package instructions. Once cooked, set aside to cool slightly.
While the rice is cooking, trim any excess fat from the chicken breasts and cut them into thin strips.
In a large non-stick skillet, heat the olive oil over medium heat. Add the chicken strips and cook for 5-7 minutes or until cooked through, stirring occasionally.
Finely chop the red bell pepper and red onion. Mince the garlic cloves.
Add the chopped bell pepper, onion, and minced garlic to the skillet with the chicken. Stir and cook for an additional 5 minutes until the vegetables are tender.
Add the ground cumin, salt, and black pepper to the skillet. Stir well to combine all the flavors.
Reduce heat to low and add the freshly cooked rice into the skillet along with the lime juice and chopped cilantro. Mix everything together.
Gently fold in the fresh spinach and let it wilt slightly in the mixture, about 2-3 minutes.
Warm the whole wheat tortillas in a separate skillet or microwave for a few seconds to make them pliable.
To assemble the wraps, spoon a generous portion of the chicken and rice mixture onto each tortilla. Roll them up tightly, tucking in the edges as you go.
Serve immediately while warm. Enjoy your Low Fat Chicken Rice Wraps!
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 16.3 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1995 mg | 42% | |
*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.
