Low Sodium Chicken and Avocado Wrap
Elevate your lunch game with this vibrant and nourishing Low Sodium Chicken and Avocado Wrap! Packed with flavor but low on salt, this heart-healthy recipe combines tender, perfectly seasoned chicken breast with creamy avocado mashed with zesty lime juice. Fresh veggies like crisp red bell pepper, juicy cherry tomatoes, and crunchy red onion bring vibrant color and texture, while a hint of cilantro adds a burst of freshness. Wrapped in wholesome whole wheat tortillas with crisp lettuce, this easy-to-make dish is ready in just 35 minutes and is perfect for meal prep or a quick, satisfying family dinner. Ideal for the health-conscious, this recipe proves you don't need extra sodium to enjoy a bold and delicious wrap!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 1 large Avocado
- 4 pieces Whole wheat tortilla
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 8 pieces Cherry tomatoes
- 4 pieces Lettuce leaves
- 0.25 cup Fresh cilantro
- 1 piece Lime
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 0.5 teaspoon Garlic powder
Instructions
Start by preparing the chicken: Lightly coat the chicken breast in olive oil, then sprinkle with garlic powder and ground black pepper. Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes on each side or until fully cooked and no longer pink in the center.
While the chicken is cooking, cut the red bell pepper into thin strips and slice the red onion into thin rings. Halve the cherry tomatoes. Roughly chop the fresh cilantro and set aside.
Once the chicken is cooked, remove it from the skillet and allow it to rest for about 5 minutes. Then, slice the chicken into thin strips.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the juice from the lime and mash the avocado with a fork until smooth and slightly chunky.
To assemble the wraps, spread a quarter of the mashed avocado mixture over each whole wheat tortilla. Lay one lettuce leaf over the avocado in each wrap.
Evenly distribute the sliced chicken, red bell pepper strips, red onion rings, and cherry tomato halves across the tortillas. Sprinkle the chopped cilantro on top.
Carefully roll each tortilla into a wrap, tucking in the sides as you go to secure the filling. Slice the wraps in half if desired and serve immediately.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 18.1 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 607 mg | 47% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2755 mg | 59% | |
*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.
