Low Sodium Paprika Chicken Wrap
Elevate your healthy lunch game with this Low Sodium Paprika Chicken Wrap, a guilt-free delight that's packed with flavor and nutrition. Featuring juicy, spice-rubbed chicken breast baked to perfection and seasoned with a blend of smoky paprika, garlic powder, and black pepper, this wrap is big on taste but light on sodium. Wrapped in wholesome whole wheat tortillas, it’s layered with creamy lime-infused avocado, crisp red bell pepper, cucumber, and red onion, plus a dollop of tangy non-fat Greek yogurt for added creaminess. Fresh cilantro ties it all together, delivering a burst of herbal freshness in every bite. Ready in just 35 minutes, this heart-healthy recipe is ideal for meal prep or quick lunches on the go. Indulge in a vibrant, low-sodium meal that proves healthy eating can be utterly delicious!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 pieces Whole wheat tortillas
- 1 large Avocado
- 1 unit Lime
- 1 medium Red bell pepper
- 0.5 medium Cucumber
- 0.25 medium Red onion
- 0.5 cup Cilantro leaves
- 0.5 cup Non-fat Greek yogurt
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the paprika, ground black pepper, and garlic powder.
Rub the chicken breasts with olive oil and then coat them with the spice mixture.
Place the seasoned chicken breasts on a baking sheet and bake in the preheated oven for 18-20 minutes or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
While the chicken is cooking, peel and dice the avocado and place it in a bowl.
Add the juice from the lime to the avocado to prevent browning, and mash until creamy.
Slice the red bell pepper, cucumber, and red onion into thin strips.
Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
To assemble the wraps, lay a whole wheat tortilla flat and spread a spoonful of mashed avocado over the center.
Layer the sliced chicken, red bell pepper, cucumber, red onion, and a handful of cilantro leaves on top.
Add a dollop of non-fat Greek yogurt on top of the other ingredients.
Fold the sides of the tortilla over the filling and roll tightly to close.
Repeat the assembly process for the remaining tortillas and ingredients.
Serve immediately or wrap in foil to enjoy later.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 19.7 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 498 mg | 38% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4128 mg | 88% | |
*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.
