Low Sodium Grilled Chicken and Veggie Wrap
Savor the wholesome goodness of our Low Sodium Grilled Chicken and Veggie Wrap, a heart-healthy twist on a classic favorite. Packed with vibrant, nutrient-rich ingredients like fresh spinach, crisp cucumbers, sweet red bell peppers, and creamy avocado, this wrap is as delicious as it is nutritious. Grilled to perfection, the marinated chicken adds a smoky depth of flavor, complemented by the zesty spread of low-sodium hummus on hearty whole wheat tortillas. With just 35 minutes from prep to plate, this quick and easy wrap is perfect for a satisfying lunch or weeknight dinner. Low in sodium yet high in flavor, it’s a great choice for anyone looking to maintain a healthy lifestyle without compromising on taste.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 large Red bell pepper
- 1 medium Cucumber
- 1 large Carrot
- 2 cups Fresh baby spinach
- 4 large Whole wheat tortillas
- 0.5 cup Low sodium hummus
- 1 large Avocado
Instructions
In a small bowl, combine olive oil, lemon juice, garlic powder, onion powder, and ground black pepper to make a marinade.
Place the chicken breasts in a shallow dish or zip-lock bag and pour the marinade over them, ensuring they are well coated. Allow marinating for at least 15 minutes.
Preheat the grill to medium-high heat.
While the chicken is marinating, thinly slice the red bell pepper and cucumber. Peel and shred the carrot. Halve and slice the avocado.
Once the grill is hot, place the marinated chicken on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes.
After resting, slice the grilled chicken into thin strips.
Lay out the whole wheat tortillas. Spread 2 tablespoons of low-sodium hummus on each tortilla.
Distribute the sliced grilled chicken, fresh spinach, bell pepper, cucumber, shredded carrot, and avocado equally onto each tortilla.
Carefully roll the tortillas, tucking in the sides as you go, to form wraps.
Slice each wrap in half diagonally and serve immediately while fresh and warm.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 17.8 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3711 mg | 79% | |
*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.
