Low Sodium Mini Chicken and Veggie Wraps
Elevate your snack or lunch game with these vibrant and healthy **Low Sodium Mini Chicken and Veggie Wraps**! Perfectly seasoned chicken breast, marinated in a mix of olive oil, garlic, lemon juice, black pepper, and smoked paprika, forms the protein-packed base of this dish. These wraps are loaded with fresh, crunchy vegetables like bell peppers, cucumber, and spinach, paired with creamy avocado slices and a splash of zesty low-sodium mustard for a guilt-free flavor punch. Wrapped in whole wheat mini tortillas, they’re the ideal combination of wholesome ingredients and quick prep, with just 30 minutes from start to finish. Whether served fresh or prepared ahead, these wraps are a colorful, heart-healthy option for busy weekdays or on-the-go meals! Keywords for SEO: low sodium chicken wraps, healthy mini wraps, veggie-packed wraps, quick chicken recipes, whole wheat tortilla wraps.
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Recipe Information
Ingredients
- 1 piece (about 8 oz) Chicken breast
- 1 tablespoon Olive oil
- 1 clove Garlic, minced
- 1 tablespoon Lemon juice
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 cup Mixed bell peppers, sliced
- 0.5 cup Cucumber, julienned
- 0.5 cup Cherry tomatoes, halved
- 1 medium Avocado, sliced
- 8 pieces Whole wheat mini tortillas
- 1 cup Fresh spinach leaves
- 4 tablespoons Low sodium mustard
Instructions
Start by preparing the chicken. Rinse the chicken breast under cold water, then pat it dry with a paper towel.
Cut the chicken into thin strips for quicker cooking.
In a medium bowl, combine the olive oil, minced garlic, lemon juice, black pepper, and smoked paprika. Add the chicken strips and toss to coat. Let marinate for at least 10 minutes.
Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken strips. Cook for about 5 minutes on each side or until cooked through and no longer pink inside.
Remove the cooked chicken from the skillet and set aside to cool slightly.
While the chicken is cooling, prepare the vegetables. Slice the bell peppers, julienne the cucumber, halve the cherry tomatoes, and slice the avocado.
Take each whole wheat mini tortilla and spread about 1/2 tablespoon of low sodium mustard in the center.
Place a few spinach leaves on each tortilla, then add a portion of the cooked chicken.
Top the chicken with sliced bell peppers, cucumber, cherry tomatoes, and avocado.
Fold the sides of the tortilla toward the center, then roll it up tightly to create a wrap.
Repeat the process for each mini tortilla until all ingredients are used.
Serve immediately or wrap in foil to store in the refrigerator for later. These wraps can be enjoyed cold or slightly warmed.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 12.5 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2587 mg | 55% | |
*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.
