Low Sodium Chicken and Bacon Wrap
Indulge in a healthy twist on a classic favorite with this flavorful Low Sodium Chicken and Bacon Wrap. Perfectly seasoned shredded chicken, cooked in low-sodium chicken broth for extra tenderness, pairs beautifully with crispy turkey bacon, fresh romaine lettuce, juicy tomatoes, and creamy avocado. Wrapped in hearty whole wheat tortillas and topped with a tangy herb-infused Greek yogurt dressing, this wholesome wrap is as satisfying as it is nutritious. Ready in under an hour, this recipe is ideal for a quick lunch or light dinner, while being mindful of sodium levels. With simple ingredients and bold flavors, this wrap strikes the perfect balance between health and taste.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 cup Low-sodium chicken broth
- 4 slices Turkey bacon (low sodium)
- 4 pieces Whole wheat tortillas
- 1 head Romaine lettuce
- 1 large Tomato
- 1 medium Avocado
- 0.25 cup Greek yogurt (unsweetened)
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a small pot, bring the low-sodium chicken broth to a boil. Once boiling, add the chicken breasts, reduce heat to low, cover, and let simmer for 15-20 minutes or until the chicken is cooked through.
While the chicken is cooking, place the turkey bacon slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 minutes or until crispy. Remove from the oven and set aside.
Wash and dry the romaine lettuce leaves, then chop into thin slices. Dice the tomato and peel, pit, and dice the avocado. Set aside.
Once the chicken is cooked, remove it from the broth and let it cool for a few minutes. Then, use two forks to shred the chicken into bite-sized pieces.
In a small bowl, combine the Greek yogurt, chopped parsley, lemon juice, garlic powder, and black pepper. Mix well to make the herb dressing.
Warm the whole wheat tortillas in the microwave for about 20-30 seconds to make them more pliable.
Assemble each wrap: Place a warm tortilla on a plate, spread a tablespoon of the herb dressing in the center. Add a few slices of romaine lettuce, some diced tomato, a few avocado pieces, a quarter of the shredded chicken, and a slice of turkey bacon broken into pieces.
Drizzle a bit more herb dressing over the top, roll the tortilla tightly to enclose the filling, and cut in half if desired.
Serve immediately and enjoy your low sodium chicken and bacon wraps!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 27.7 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 515 mg | 40% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3889 mg | 83% | |
*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.
