Low Sodium Paprikawrap
Delight your taste buds with this Low Sodium Paprikawrap, a wholesome and flavorful meal perfect for those looking to reduce their sodium intake without sacrificing taste. This quick and easy recipe features tender chicken strips seasoned with aromatic paprika, garlic, and onion powders, paired with the vibrant crunch of red and yellow bell peppers. Spread a creamy avocado-lemon blend on a warm whole wheat tortilla, then layer on fresh baby spinach and the savory chicken for a nutrient-packed wrap. Ready in just 25 minutes, this heart-healthy recipe is ideal for lunch or a light dinner and proves that healthy eating can be utterly satisfying.
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 pieces large whole wheat tortillas
- 0.5 piece red bell pepper
- 0.5 piece yellow bell pepper
- 1 piece avocado
- 1 cup baby spinach leaves
- 1 tablespoon lemon juice
Instructions
Start by slicing the chicken breast into thin strips.
In a small bowl, combine the paprika, garlic powder, onion powder, and ground black pepper.
Sprinkle the spice mix over the chicken strips, ensuring they are evenly coated.
Heat olive oil in a non-stick skillet over medium heat.
Add the seasoned chicken strips to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through.
While the chicken is cooking, thinly slice the red and yellow bell peppers.
Once the chicken is cooked, remove it from the skillet and set aside.
Wipe out the skillet and return it to the stove over medium heat.
Warm the whole wheat tortillas in the skillet for about 30 seconds on each side.
Peel the avocado, remove the pit, and mash the flesh with a fork in a small bowl, then mix in the lemon juice to make a simple spread.
To assemble the wraps, spread half of the avocado mixture evenly over each tortilla.
Layer the chicken strips, sliced bell peppers, and baby spinach leaves evenly over the avocado spread.
Fold the sides of each tortilla over the filling and then roll the tortilla tightly to form a wrap.
Cut each wrap in half and serve immediately.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 6.3 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2143 mg | 46% | |
*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.
