Low Sodium Healthy Whole Meal Wrap
Elevate your lunch game with this Low Sodium Healthy Whole Meal Wrap, a flavor-packed yet heart-conscious recipe perfect for busy weekdays or light dinners. Brimming with wholesome goodness, these wraps feature tender strips of marinated chicken, a vibrant medley of fresh spinach, crisp red bell peppers, and shredded carrots, all tucked into fiber-rich whole wheat wraps. The creamy, tangy avocado and Greek yogurt spread adds a satisfying burst of flavor while keeping sodium levels in check. Prepared in just 35 minutes, this recipe is quick, nutritious, and absolutely delicious! Perfect for those seeking a low sodium, high-protein meal that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 4 pieces Whole wheat wraps
- 400 grams Boneless, skinless chicken breast
- 2 cups Fresh spinach leaves
- 1 large Red bell pepper
- 1 cup Shredded carrots
- 1 large Avocado
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin
Instructions
Start by preparing the chicken. Cut the boneless, skinless chicken breast into thin strips.
In a mixing bowl, combine the chicken strips with olive oil, garlic powder, cumin, and ground black pepper. Toss well to coat the chicken evenly.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat and set aside.
Prepare the vegetables by slicing the red bell pepper into thin strips and mashing the avocado with a fork until smooth.
In a small bowl, mix the mashed avocado with plain Greek yogurt and fresh lime juice to create a creamy avocado spread. Stir until well combined.
Lay out the whole wheat wraps on a clean surface. Start by spreading a generous amount of the avocado-yogurt spread onto each wrap.
Divide the cooked chicken strips, fresh spinach leaves, red bell pepper strips, and shredded carrots evenly among the four wraps.
Carefully roll up each wrap, tucking in the sides as you go, to enclose the filling completely.
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 20.9 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 520 mg | 40% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3342 mg | 71% | |
*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.
