Low Sodium Homemade Chick-fil-A Cool Wrap
Craving the signature Chick-fil-A Cool Wrap but looking for a healthier, low-sodium option? This homemade Low Sodium Chick-fil-A Cool Wrap recipe delivers the same fresh taste with significantly less salt, making it a heart-healthy choice for lunch or dinner. Tender baked chicken breast is seasoned with a flavorful blend of spices, then layered with crisp romaine lettuce, vibrant spring mix, a blend of shredded Monterey Jack and cheddar cheeses, and a drizzle of creamy low-sodium ranch dressing—all wrapped up in soft whole wheat tortillas. Simple, wholesome, and absolutely delicious, these wraps are easy to prep and can even be made ahead for meal planning. Perfect for anyone seeking a guilt-free twist on a fast-food classic!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortillas
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 8 pieces Romaine lettuce leaves
- 2 cups Thinly sliced lettuce (spring mix or spinach)
- 1 cup Shredded Monterey Jack and cheddar cheese blend
- 0.5 cup Low sodium ranch dressing
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix together the paprika, garlic powder, onion powder, and black pepper.
Coat the chicken breasts with olive oil and sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
Place the seasoned chicken breasts on a baking sheet and bake in the preheated oven for about 15 minutes or until the internal temperature reaches 165°F (74°C).
Allow the chicken to cool slightly, then slice it into thin strips.
Warm the whole wheat tortillas slightly in a dry skillet or microwave for about 15-20 seconds to make them more pliable.
Lay each tortilla flat and layer 2 pieces of romaine lettuce along the center.
Add about 1/4 of the sliced chicken strips over the lettuce on each tortilla.
Top with 1/2 cup of the thinly sliced lettuce (spring mix or spinach) and 1/4 cup of the shredded cheese blend.
Drizzle each wrap with about 2 tablespoons of low sodium ranch dressing.
Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
Cut each wrap in half diagonally and serve immediately, or wrap in foil and refrigerate for up to 24 hours.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 9.4 g | ||
| Protein | 191.8 g | 384% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1135 mg | 87% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2285 mg | 49% | |
*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.
