Paleo Chicken Pita Wrap
Dive into the goodness of the Paleo Chicken Pita Wrap, a wholesome and flavor-packed recipe that’s perfect for a healthy, gluten-free lifestyle! This recipe reimagines the classic pita wrap with a paleo twist, featuring homemade grain-free wraps made with coconut and tapioca flour. Tender, marinated grilled chicken—infused with zesty lemon, paprika, and garlic—takes center stage, accompanied by a vibrant medley of fresh spinach, cherry tomatoes, creamy avocado, cucumber, and red onion. Ready in just 40 minutes, this wrap strikes the perfect balance between clean eating and indulgent flavor. Great for lunch, dinner, or meal prep, the Paleo Chicken Pita Wrap is a nutritious, family-friendly option brimming with wholesome ingredients that nourish and satisfy.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 1 cup water
- 1 cup fresh spinach leaves
- 10 pieces cherry tomatoes
- 1 large avocado
- 0.5 medium cucumber
- 0.25 medium red onion
Instructions
In a bowl, combine olive oil, lemon juice, garlic powder, paprika, sea salt, and black pepper. Mix well to make the marinade.
Slice each chicken breast in half horizontally to make 4 thin pieces. Place them in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and ensure the chicken is well-coated. Marinate for at least 15 minutes.
While the chicken is marinating, prepare the wrap batter. In a mixing bowl, combine coconut flour, tapioca flour, eggs, and water. Whisk until smooth and set aside.
Preheat a non-stick skillet over medium heat. Pour a small amount of the batter into the skillet and tilt it to form a circle, about 6 inches in diameter. Cook until the edges start to lift, about 2 minutes, then flip and cook for an additional minute. Repeat until all batter is used, forming 4 wraps.
Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 4-5 minutes on each side or until cooked through and golden brown.
Prepare the filling by slicing cherry tomatoes, avocado, cucumber, and red onion into thin slices. Set aside the fresh spinach leaves.
To assemble the wraps, place a Paleo-friendly wrap on a flat surface. Layer with spinach, grilled chicken, sliced tomatoes, avocado, cucumber, and red onion.
Fold the wrap over the filling and serve immediately. Enjoy your delicious Paleo Chicken Pita Wrap!
Nutrition Facts
Calories |
1329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 12.3 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2788 mg | 59% | |
*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.
