Low Sodium Homemade Kebab Wrap
Elevate your mealtime with this flavorful and health-conscious Low Sodium Homemade Kebab Wrap recipe! Perfect for those seeking a low-sodium alternative without compromising on taste, these wraps feature tender, spice-infused chicken breast cooked to perfection, all nestled in soft whole wheat tortillas. Fresh, crunchy veggies like lettuce and tomato add a refreshing balance, while a creamy, Greek yogurt-based cucumber-dill sauce ties everything together beautifully. Quick to prepare in just 35 minutes, this satisfying dish is ideal for lunch, dinner, or even meal prep. Packed with wholesome ingredients and bold flavors, these kebab wraps are a deliciously guilt-free way to enjoy Mediterranean-inspired cuisine at home.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 200 grams Plain unsweetened Greek yogurt
- 1 tablespoon Fresh lemon juice
- 1 small Fresh cucumber
- 1 tablespoon Fresh dill
- 4 large Lettuce leaves
- 1 medium Tomato
- 4 pieces Whole wheat tortillas
Instructions
Cut the chicken breast into small bite-sized pieces and place them in a mixing bowl.
Add olive oil, ground cumin, ground coriander, paprika, garlic powder, and black pepper to the chicken. Mix well to coat the chicken evenly with spices.
Heat a non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook for 8-10 minutes or until fully cooked through, stirring occasionally. Remove from heat and set aside.
While the chicken is cooking, prepare the yogurt sauce. In a small bowl, combine Greek yogurt, lemon juice, and finely chopped fresh dill. Mix until well combined.
Peel the cucumber and grate it. Squeeze out any excess water using your hands or a clean kitchen towel. Add the grated cucumber to the yogurt sauce and stir well.
Slice the tomato into thin rounds and set aside.
To assemble the wraps, lay out each whole wheat tortilla on a flat surface. Place a large lettuce leaf in the center of each tortilla.
Divide the cooked chicken evenly among the tortillas, placing it on top of the lettuce. Add a few slices of tomato on top of the chicken.
Drizzle the cucumber yogurt sauce generously over the chicken and vegetables.
Fold the sides of the tortilla over the filling and roll it up from the bottom to the top to form a wrap.
Serve immediately while still warm. Enjoy your low sodium homemade kebab wrap!
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 128.6 g | 47% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 24.1 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2876 mg | 61% | |
*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.
