Paleo Curry Chicken Wrap
Elevate your lunch or dinner routine with these vibrant and wholesome Paleo Curry Chicken Wraps! Packed with tender, spice-infused chicken simmered in creamy coconut milk and fresh lime juice, this recipe delivers bold flavors with every bite. Wrapped in crisp lettuce leaves, these low-carb, gluten-free wraps are bursting with colorful julienned veggies like cucumber and carrot, adding a satisfying crunch and freshness. Infused with aromatic garlic, ginger, and curry powder, and topped with a sprinkle of cilantro, this recipe is not only paleo-friendly but also dairy-free, making it perfect for anyone seeking a healthy and delicious meal. Ready in under 45 minutes, these wraps are a great choice for weeknight meals, light lunches, or even meal prep.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cucumber, julienned
- 1 large carrot, julienned
- 8 pieces large lettuce leaves (such as romaine or butter lettuce)
- 0.25 cup fresh cilantro leaves, chopped
Instructions
Begin by slicing the chicken breasts into thin strips.
In a large skillet over medium heat, add the coconut oil. Once melted, add the chopped onion and sauté for about 3-4 minutes until softened.
Add the minced garlic and ginger to the skillet, cooking for an additional minute until fragrant.
Stir in the curry powder and cook for 1 more minute to toast the spices.
Add the sliced chicken to the skillet, stirring well to coat it in the spices. Cook for about 5-6 minutes, or until the chicken begins to brown.
Pour in the coconut milk and lime juice, stirring everything together. Season with sea salt and black pepper.
Reduce the heat to low and let the mixture simmer for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
While the chicken is simmering, prepare the vegetables by julienning the cucumber and the carrot.
Lay the lettuce leaves flat and add a portion of the julienned vegetables onto each leaf.
Once the chicken is ready, divide it evenly among the lettuce leaves on top of the vegetables.
Sprinkle fresh cilantro over the assembled wraps.
To serve, roll the lettuce leaves around the filling to create wraps. Enjoy immediately.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6885 mg | 299% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 29.9 g | ||
| Protein | 147.2 g | 294% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 282 mg | 22% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2856 mg | 61% | |
*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.
