Low Fat Paprikawrap
The Low Fat Paprikawrap is a deliciously wholesome meal that doesn’t compromise on flavor or nutrition. Crafted with tender, pan-seared chicken, vibrant tri-colored bell peppers, and crisp lettuce, this wrap is a burst of freshness in every bite. The creamy yet guilt-free paprika sauce, made with low-fat Greek yogurt, garlic powder, and a zesty hint of lemon, elevates this dish to satisfying perfection. Nestled in whole wheat tortillas, these wraps are as nutritious as they are convenient, making them ideal for a quick lunch or a light dinner. Ready in under 40 minutes and packed with protein and wholesome vegetables, this wrap is a go-to for anyone seeking a healthy, flavorful meal. Perfectly suited for health-conscious eaters, this easy recipe is a must-try for fans of vibrant, low-calorie meals!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 2 pieces Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Red bell pepper, thinly sliced
- 1 medium Yellow bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 small Red onion, thinly sliced
- 8 pieces Lettuce leaves
- 1 cup Greek yogurt, low-fat
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
Begin by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to flatten them to an even thickness for quicker cooking.
Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove from the skillet and set aside to rest for a few minutes.
In the same skillet, add the sliced red, yellow, and green bell peppers along with the red onion. Sauté for about 5 minutes, or until the vegetables are tender yet still crisp. Remove from heat.
While the vegetables are cooking, prepare the paprika sauce by mixing the Greek yogurt, paprika, garlic powder, salt, black pepper, and lemon juice in a small bowl. Adjust seasoning to taste.
Thinly slice the rested chicken breasts.
Assemble the wraps by placing 2 lettuce leaves on each tortilla. Evenly distribute the vegetable mixture and sliced chicken among the wraps.
Drizzle the paprika sauce over the filling, then fold in the sides and roll into a wrap.
Serve immediately and enjoy your low-fat Paprikawrap!
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 42.9 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2878 mg | 61% | |
*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.
