Low Sodium Grilled Chicken Wrap
Savor the perfect balance of flavor and health with this Low Sodium Grilled Chicken Wrap recipe, a wholesome option that’s as satisfying as it is nutritious. Tender, marinated chicken breast is grilled to perfection and paired with fresh, crunchy vegetables like lettuce, tomato, cucumber, and creamy avocado, all wrapped in hearty whole wheat tortillas. A tangy homemade cilantro-lime yogurt sauce adds a refreshing burst of flavor without the need for added salt. Ready in just 35 minutes, this recipe is ideal for meal prep, light lunches, or busy weeknight dinners. With its focus on low sodium, high protein, and vibrant, fresh ingredients, this dish is a heart-healthy choice that doesn't compromise on taste.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
- 4 pieces Whole wheat tortillas
- 4 leaves Lettuce leaves
- 1 medium Tomato
- 0.5 medium Cucumber
- 1 medium Avocado
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Chopped fresh cilantro
- 1 tablespoon Lime juice
Instructions
In a small bowl, mix olive oil, garlic powder, onion powder, black pepper, paprika, and lemon juice to create a marinade.
Place the chicken breasts in a shallow dish or zip-top bag, and pour the marinade over the chicken. Turn to coat, and let it marinate in the refrigerator for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and place it on the grill. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
While the chicken is cooking, slice the tomato and cucumber into thin slices, and pit and slice the avocado.
In a small bowl, combine the plain Greek yogurt with lime juice and chopped cilantro to make a yogurt sauce. Mix well and set aside.
Once the chicken is grilled, remove it from the heat and let it rest for a few minutes before slicing it into strips.
To assemble the wraps, lay a whole wheat tortilla flat and place a lettuce leaf in the center. Top with sliced tomato, cucumber, avocado, and grilled chicken strips.
Drizzle with the cilantro-lime yogurt sauce.
Wrap the tortilla tightly around the fillings, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 22.3 g | ||
| Protein | 142.5 g | 285% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 424 mg | 33% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2812 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.
