Low Sodium Chipotle Chicken Wrap
Looking for a flavorful, healthy meal that doesn’t skimp on spice? This **Low Sodium Chipotle Chicken Wrap** is a delicious, heart-smart option perfect for lunch or dinner. Made with tender, marinated chicken breasts seasoned with smoky chipotle powder, cumin, and zesty lime juice, this wrap is packed with bold flavor without the excess sodium. Fresh, crisp romaine lettuce, creamy avocado, sweet red bell peppers, and a dollop of tangy plain Greek yogurt transform this wrap into a wholesome, satisfying bite. Served in a warm whole wheat tortilla, this recipe is quick to prepare—ready in just 35 minutes—and ideal for anyone craving a nutrient-rich, low-sodium meal. Perfect for busy weeknights or meal prepping, these wraps are both delicious and guilt-free.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Chipotle powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 4 pieces Whole wheat tortillas
- 1 piece Avocado, sliced
- 1 piece Red bell pepper, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Romaine lettuce leaves
- 0.5 cup Plain Greek yogurt (as a low-sodium dressing)
Instructions
In a small bowl, mix together the chipotle powder, ground cumin, garlic powder, olive oil, and lime juice to create a marinade.
Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure they are evenly coated. Marinate for at least 10 minutes or refrigerate for up to 2 hours for more flavor.
Preheat the grill or a grill pan over medium-high heat.
Grill the chicken breasts for about 6-8 minutes on each side, until fully cooked and juices run clear. The internal temperature should reach 165°F (74°C).
Let the chicken rest for 5 minutes, then slice thinly.
Warm the whole wheat tortillas on a dry skillet over medium heat for about 30 seconds on each side.
To assemble the wrap, lay out a tortilla and place a leaf of romaine lettuce in the center.
Add a few slices of grilled chicken and top with avocado, red bell pepper slices, and a sprinkle of chopped cilantro.
Add a dollop of plain Greek yogurt for a creamy texture.
Roll up the tortilla tightly, folding in the sides as you go.
Slice the wrap in half and serve immediately. Repeat with the remaining tortillas and ingredients.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 16.4 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2990 mg | 64% | |
*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.
