Paleo Grilled Chicken Protein Wrap
Get ready to elevate healthy dining with this vibrant, Paleo Grilled Chicken Protein Wrap! Perfect for meal prep or a quick lunch, this gluten-free and dairy-free recipe uses nutrient-packed collard green leaves as a wholesome alternative to traditional wraps. Marinated, grilled chicken breast pairs beautifully with creamy avocado cilantro dressing and a colorful mix of crisp veggies like cherry tomatoes, red bell pepper, cucumber, and red onion, creating a protein-rich, flavor-loaded meal that’s as satisfying as it is nutritious. With just 35 minutes from start to finish, this light yet filling dish is ideal for anyone following a paleo lifestyle or craving a fresh and clean eating option.
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Recipe Information
Ingredients
- 1 piece (8 oz) chicken breast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces large collard green leaves
- 1 piece avocado
- 1 tablespoon lime juice
- 2 tablespoons, chopped cilantro leaves
- 0.5 cup, halved cherry tomatoes
- 0.5 cup, sliced red bell pepper
- 0.5 cup, sliced cucumber
- 0.25 cup, thinly sliced red onion
Instructions
In a small bowl, mix together olive oil, lemon juice, garlic powder, onion powder, salt, and black pepper to create a marinade.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated. Leave to marinate for at least 10 minutes.
While the chicken is marinating, prepare the avocado dressing. Mash the avocado in a bowl and add lime juice and chopped cilantro. Mix until smooth and set aside.
Preheat a grill or a grill pan over medium-high heat.
Grill the chicken breast for about 6-7 minutes on each side, or until cooked through and juices run clear. Remove from heat and let it rest for a few minutes.
Slice the grilled chicken into thin strips.
Lay a collard green leaf flat and spread half of the avocado dressing over the center of the leaf.
Layer half of the grilled chicken strips, cherry tomatoes, red bell pepper, cucumber, and red onion on top of the avocado dressing.
Roll the collard green leaf tightly around the fillings, folding in the sides to create a wrap.
Repeat the process with the second collard green leaf and the remaining ingredients to make the second wrap.
Slice each wrap in half diagonally if desired and serve immediately.
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 9.3 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2194 mg | 47% | |
*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.
