Mini Chicken and Veggie Wraps
Craft the perfect bite-sized meal with these irresistible Mini Chicken and Veggie Wraps! Packed with tender strips of oven-baked chicken, a vibrant medley of fresh vegetables, creamy hummus, and tangy crumbled feta cheese, these wraps are a wholesome, protein-rich option for busy days. Wrapped in soft whole wheat tortillas, they offer a delightful combination of textures and flavors in every bite. Ready in just 30 minutes, these wraps are both quick to prepare and versatile, making them ideal for light lunches, snacks, or even party platters. Plus, with the added appeal of colorful veggies and nutrient-rich ingredients, they're a healthy choice for the whole family. Try them fresh or prep them ahead for on-the-go convenience!
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Recipe Information
Ingredients
- 200 grams Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 6 pieces Small whole wheat tortillas
- 1 small Red bell pepper
- 1 medium Carrot
- 1 small Cucumber
- 6 pieces Lettuce leaves
- 120 grams Hummus
- 100 grams Feta cheese
Instructions
Preheat your oven to 180°C (350°F).
Slice the chicken breast into thin strips.
In a medium bowl, mix the chicken strips with olive oil, garlic powder, black pepper, and salt. Ensure the chicken is coated well with the marinade.
Place the chicken strips on a baking tray lined with parchment paper. Bake for 12-15 minutes until cooked through and slightly golden.
While the chicken is cooking, prepare the vegetables. Dice the red bell pepper, peel and grate the carrot, and thinly slice the cucumber.
Lay the tortillas on a clean work surface and evenly spread a tablespoon of hummus over each one.
Once the chicken is cooked, let it cool for a couple of minutes. Then, arrange an equal amount of chicken strips on one side of each tortilla.
Top the chicken with a lettuce leaf, followed by diced red bell peppers, grated carrots, and cucumber slices.
Crumble some feta cheese over the veggies.
To assemble the wrap, fold in the sides of the tortilla over the filling, then roll from the bottom tightly to close, securing the filling.
Cut each wrap in half at a diagonal angle for easy handling and serving.
Serve immediately or wrap in foil or plastic wrap for later consumption.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 8.0 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 746 mg | 57% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1821 mg | 39% | |
*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.
