Low Sodium Chicken Fajita Wrap
Savor the vibrant flavors of a **Low Sodium Chicken Fajita Wrap**, a healthy twist on a Tex-Mex favorite that's perfect for quick lunches or light dinners. Juicy, thinly sliced chicken breasts are seasoned with aromatic low-sodium fajita spices and paired with a colorful medley of sautéed red, yellow, and green bell peppers and tender onions. Wrapped in wholesome whole wheat tortillas, these fajitas are crowned with creamy avocado, fresh cilantro, and a zesty splash of lime for a flavor-packed meal that’s as nutritious as it is delicious. Ready in just 35 minutes, this recipe offers a heart-healthy option that doesn’t skimp on bold taste—ideal for anyone looking to reduce sodium without sacrificing flavor. Serve them warm and enjoy Tex-Mex that’s good for you!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 1 Medium onion
- 2 tablespoons Olive oil
- 2 tablespoons Low sodium fajita seasoning
- 4 Whole wheat tortillas
- 1 Avocado
- 0.5 cup Fresh cilantro leaves
- 1 Lime
- 0.5 teaspoon Ground black pepper
Instructions
Slice the chicken breasts into thin strips, about 1/2 inch thick.
Cut the red, yellow, and green bell peppers into thin strips, discarding the seeds and pith.
Slice the onion into thin half-moons.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the chicken strips to the skillet. Sprinkle with the low sodium fajita seasoning and ground black pepper. Cook for 5-7 minutes until the chicken is browned and cooked through.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and onion. Sauté for about 7-8 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet and mix with the vegetables until well combined, cooking for an additional 2-3 minutes. Remove from heat.
Warm the whole wheat tortillas in a microwave or oven until they are pliable.
Slice the avocado into thin slices and wash the cilantro leaves.
To assemble the wrap, place a portion of the chicken and vegetable mixture down the center of each tortilla.
Add a few avocado slices and a sprinkling of cilantro leaves.
Squeeze fresh lime juice over the filling for added flavor.
Roll the tortilla tightly around the filling, then slice in half if desired.
Serve immediately and enjoy your healthy low sodium chicken fajita wraps.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1692 mg | 74% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 19.3 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 385 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3873 mg | 82% | |
*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.
