Low Sodium Curry Chicken Wrap
Elevate your lunch game with this vibrant and healthy Low Sodium Curry Chicken Wrap, a perfect blend of bold flavors and wholesome ingredients. Tender, spice-rubbed chicken breasts are lightly grilled to perfection, enhancing their naturally savory taste without unnecessary salt. A creamy, tangy Greek yogurt sauce, infused with fresh lime juice, honey, and garlic powder, adds a refreshing zing to every bite. Packed with nutrient-rich baby spinach, shredded carrots, and crisp cucumber slices, all nestled in soft whole wheat tortillas, these wraps are as nutritious as they are delicious. Ready in just 40 minutes and perfect for meal prep or on-the-go meals, this low sodium recipe proves that heart-healthy eating doesn’t have to skimp on flavor!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon curry powder
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 0.5 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 0.5 teaspoon garlic powder
- 4 whole wheat tortillas
- 1 cup baby spinach leaves
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
Instructions
Preheat a grill pan or non-stick skillet over medium-high heat.
Slice the chicken breasts into thin strips.
In a bowl, combine the chicken strips, curry powder, black pepper, and olive oil. Toss to coat the chicken evenly.
Cook the chicken in the preheated grill pan or skillet for about 7-8 minutes on each side or until cooked through and slightly charred.
While the chicken is cooking, prepare the yogurt sauce. In a small mixing bowl, combine the Greek yogurt, lime juice, honey, and garlic powder. Stir well and set aside.
Warm the whole wheat tortillas either in a dry skillet for a few seconds on each side or in the microwave for about 10-15 seconds.
To assemble the wraps, lay a tortilla on a clean surface. Spread a tablespoon of the yogurt sauce in the center of each tortilla.
Top with a handful of baby spinach, shredded carrots, and sliced cucumber.
Add a portion of the cooked chicken on top of the vegetables.
Drizzle a little more yogurt sauce over the chicken.
Fold in the sides of the tortilla and roll it up tightly from the bottom to form a wrap.
Repeat the process with the remaining tortillas and ingredients.
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3722 mg | 162% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.7 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2051 mg | 44% | |
*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.
