Low Sodium Southwest Chicken Wrap
Savor the bold flavors of the Southwest with this Low Sodium Southwest Chicken Wrap, a flavorful and heart-healthy twist on a classic favorite. Perfectly seasoned with a blend of cumin, chili powder, smoked paprika, and garlic powder, tender grilled chicken breast takes center stage in this wholesome meal. Complemented by creamy avocado spread infused with zesty lime and fresh cilantro, this wrap is loaded with vibrant, nutrient-packed toppings like crisp lettuce, juicy tomato, sweet corn, black beans, and red onion, all enveloped in a soft, low-sodium whole wheat tortilla. Ready in just 30 minutes, this recipe is a quick and satisfying choice for lunch, dinner, or a healthy grab-and-go meal. Whether you're meal-prepping or enjoying it fresh, this Southwestern-inspired wrap is proof that low sodium doesn’t mean low flavor.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 teaspoon Cumin
- 1 teaspoon Chili powder (salt-free)
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 2 teaspoons Olive oil
- 4 pieces Whole wheat tortillas (low-sodium)
- 1 large Avocado
- 2 teaspoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lettuce leaves
- 1 medium Tomato, diced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Low-sodium black beans, rinsed and drained
- 0.5 cup Sweet corn kernels (unsalted, fresh or frozen)
Instructions
Preheat a skillet or grill pan over medium heat.
In a small bowl, combine cumin, chili powder, smoked paprika, and garlic powder. Rub the spice mixture evenly over the chicken breasts.
Heat olive oil in the skillet. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reads 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
While the chicken rests, prepare the avocado spread by mashing the avocado in a small bowl. Mix in lime juice and cilantro until smooth and season with black pepper if desired.
Warm the whole wheat tortillas in the microwave or on a dry skillet for 15-20 seconds to make them pliable.
To assemble the wraps, spread a generous layer of avocado spread onto each tortilla. Layer with lettuce, tomato, red onion, black beans, and corn.
Top with sliced chicken breast strips.
Wrap the tortillas tightly, tucking in the sides as you roll. Slice each wrap in half for easier serving.
Serve immediately or wrap in parchment paper for an on-the-go meal.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 18.3 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3322 mg | 71% | |
*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.
