Low Fat Crispy Chicken Wrap
Indulge in the perfect balance of flavor and nutrition with this Low Fat Crispy Chicken Wrap recipe, a wholesome twist on a classic favorite. Featuring tender, oven-baked chicken strips coated in seasoned whole wheat breadcrumbs, this wrap delivers all the crunch without the guilt. Fresh, vibrant veggies like crisp romaine lettuce, juicy tomato slices, and refreshing cucumber complement the crispy chicken, while a tangy, homemade low-fat Greek yogurt sauce infused with lemon and dill adds a zesty kick. Wrapped in soft whole wheat tortillas, this quick and easy meal is ready in just 40 minutes, making it ideal for busy weeknights or a healthy on-the-go lunch. Packed with protein, fiber, and bold flavors, this recipe is proof that lighter meals can still be utterly satisfying.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 1 cup low-fat buttermilk
- 1 cup whole wheat breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 large egg whites
- canola oil cooking spray
- 4 large whole wheat tortillas
- 4 leaves romaine lettuce
- 1 large tomato
- 1 small cucumber
- 0.5 cup low-fat Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
Instructions
Slice the chicken breasts into strips, approximately 1-inch wide.
In a bowl, soak the chicken strips in low-fat buttermilk for at least 20 minutes to tenderize.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with canola oil cooking spray.
In a shallow dish, combine whole wheat breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt.
In another bowl, lightly beat the egg whites.
Remove chicken strips from the buttermilk and shake off excess. Dip each strip into egg whites, then into the breadcrumb mixture, ensuring even coating.
Place the coated chicken strips onto the prepared baking sheet. Lightly spray the top of the chicken with canola oil cooking spray for extra crispiness.
Bake in the preheated oven for 15-20 minutes, flipping halfway, until the chicken is golden brown and cooked through.
While the chicken is baking, prepare the vegetables by slicing the tomato and cucumber into thin rounds.
In a small bowl, mix low-fat Greek yogurt, lemon juice, and dried dill to create the sauce.
Once the chicken is done, lay a whole wheat tortilla flat, placing a lettuce leaf in the center. Add several crispy chicken strips, slices of tomato and cucumber, and a tablespoon of yogurt sauce.
Wrap tightly by folding in the sides and rolling up from the bottom. Repeat with the remaining tortillas.
Serve immediately for the crispiest texture. Enjoy your Low Fat Crispy Chicken Wrap!
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5678 mg | 247% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 51.6 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 756 mg | 58% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2967 mg | 63% | |
*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.
