Low Fat Curry Chicken Wrap
Elevate your lunch game with this vibrant Low Fat Curry Chicken Wrap, a perfect balance of bold flavors and wholesome ingredients. Packed with tender curry-marinated chicken, crisp shredded lettuce, and a colorful medley of fresh veggies like carrots, red bell peppers, and cucumbers, these wraps are as satisfying as they are nutritious. The marinade, made with non-fat Greek yogurt, curry powder, honey, and lemon juice, ensures the chicken is bursting with flavor while staying light and healthy. Wrapped in hearty whole-grain tortillas and topped with fresh cilantro, this recipe is ideal for a quick meal prep or an on-the-go lunch. Ready in just 35 minutes and crafted with low-fat ingredients, it’s a guilt-free way to satisfy your curry cravings and fuel your day!
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Recipe Information
Ingredients
- 400 grams boneless, skinless chicken breast
- 2 tablespoons curry powder
- 150 grams non-fat plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 whole grain wraps
- 2 cups shredded lettuce
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 small cucumber, thinly sliced
- 0.5 cup fresh cilantro leaves
Instructions
Begin by cutting the chicken breast into thin strips to ensure even cooking.
In a medium-sized bowl, mix together the curry powder, non-fat plain Greek yogurt, lemon juice, honey, olive oil, salt, and black pepper to create a marinade.
Add the chicken strips to the bowl, making sure each piece is evenly coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the vegetables by washing and slicing the lettuce, julienning the carrot, slicing the bell pepper, and slicing the cucumber into thin rounds.
Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken strips to the skillet. Cook for about 5-7 minutes on each side, or until fully cooked and slightly golden on the outside.
Once the chicken is cooked, remove it from the heat and let it cool for a few minutes.
To assemble the wraps, lay a whole grain wrap on a flat surface. In the center of the wrap, place an even layer of shredded lettuce.
Add a portion of cooked curry chicken on top of the lettuce. Next, arrange a few slices of carrot, red bell pepper, and cucumber over the chicken. Sprinkle fresh cilantro leaves on top.
Fold in the sides of the wrap and then roll it up tightly from the bottom.
Repeat the process with the remaining wraps and ingredients.
Serve the wraps immediately, or wrap them tightly in foil or parchment paper to enjoy later.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 7325 mg | 318% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 32.3 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 763 mg | 59% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2903 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.
