Low Sodium Chicken Curry Wrap
Elevate your lunch game with this flavorful and wholesome *Low Sodium Chicken Curry Wrap*. Packed with tender chicken breast simmered in a fragrant coconut curry sauce, this recipe is a healthier twist on the classic wrap, keeping sodium levels in check without sacrificing taste. Infused with the warmth of curry powder, cumin, and coriander, and brightened with fresh lime juice, every bite is perfectly balanced. Served in hearty whole wheat tortillas and layered with crisp spinach leaves and sweet red bell peppers, this wrap is as nutritious as it is satisfying. Ready in just 40 minutes, it’s a quick and delicious option for meal prep or a weekday meal. Enjoy the vibrant flavors guilt-free while sticking to your low-sodium dietary goals!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 cup Coconut milk
- 2 tablespoons Fresh lime juice
- 0.5 cup, chopped Fresh cilantro
- 4 large Whole wheat tortillas
- 2 cups Fresh spinach leaves
- 1 medium, thinly sliced Red bell pepper
Instructions
Cut the chicken breast into bite-sized pieces.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.
Add the curry powder, ground cumin, and ground coriander, stirring continuously for 1-2 minutes to toast the spices.
Pour in the coconut milk and bring the mixture to a simmer.
Add the chicken pieces to the skillet, stirring to coat them with the sauce. Cover and let it cook for about 10-12 minutes, or until the chicken is cooked through.
Stir in fresh lime juice and half of the chopped cilantro. Remove from heat.
Warm the whole wheat tortillas in a dry skillet for about 30 seconds each side or in a microwave for 10-15 seconds.
To assemble the wraps, place some fresh spinach leaves and sliced red bell peppers onto each tortilla.
Spoon the chicken curry mixture over the spinach and peppers. Sprinkle with the remaining chopped cilantro.
Fold in the sides of the tortilla and roll it up to enclose the filling completely.
Serve the wraps warm, with any extra sauce served on the side for dipping if desired.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6939 mg | 302% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 30.7 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2842 mg | 60% | |
*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.
