Low Sodium Asian Chicken Wrap
Savor the vibrant, guilt-free flavors of this Low Sodium Asian Chicken Wrap, a healthier twist on a takeout classic! Packed with tender marinated chicken infused with low-sodium soy sauce, aromatic ginger, and garlic, this nutritious recipe cuts back on salt without compromising on bold, zesty taste. Fresh and colorful veggies—crunchy carrots, crisp cucumbers, and sweet red bell peppers—add texture and nutrients, all wrapped snugly in whole wheat wraps for a satisfying and portable meal. With just 35 minutes of prep and cook time, this customizable dish is perfect for busy weeknights or meal prep. Whether served warm or chilled, these wraps deliver a delicious balance of savory, tangy, and subtly spicy flavors in every bite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 3 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Rice vinegar
- 2 teaspoons Honey
- 1 teaspoon Sriracha sauce
- 2 stalks Green onions, sliced
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 1 small Cucumber, julienned
- 6 pieces Lettuce leaves
- 4 pieces Whole wheat wraps
Instructions
Start by marinating the chicken. Cut the chicken breasts into thin strips and place them in a shallow dish.
In a small bowl, combine the low sodium soy sauce, sesame oil, minced ginger, minced garlic, rice vinegar, honey, and sriracha sauce. Stir to mix well.
Pour the marinade over the chicken strips and let them marinate for at least 10 minutes to absorb the flavors.
While the chicken is marinating, prepare the vegetables. Slice the green onions, red bell pepper, julienne the carrot and cucumber, and wash the lettuce leaves.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for about 5-7 minutes on each side, or until they are fully cooked and golden brown.
Once the chicken is cooked, remove it from the heat and let it cool slightly.
Take a whole wheat wrap and place it on a flat surface. Lay down a lettuce leaf, followed by a portion of the cooked chicken strips.
Add some of the sliced red bell pepper, carrot, cucumber, and green onions over the chicken.
Fold in the sides of the wrap, then roll it up tightly from the bottom to secure the contents inside.
Repeat the wrapping process for the remaining wraps.
Serve the wraps immediately or wrap them in aluminum foil for a portable meal.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3682 mg | 160% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.1 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2062 mg | 44% | |
*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.
