Paleo Mini Chicken and Veggie Wraps
These Paleo Mini Chicken and Veggie Wraps are a light, wholesome, and flavorful handheld meal perfect for busy days or party platters. Made with juicy, skillet-seared chicken strips marinated in coconut aminos, lime juice, and aromatic spices, these wraps are loaded with crisp red bell peppers, julienned carrots, cool cucumber matchsticks, creamy avocado, and fresh cilantro, all nestled in crunchy romaine lettuce leaves. Ready in just 30 minutes, these gluten-free, dairy-free, and Paleo-compliant wraps make an excellent low-carb lunch, appetizer, or snack. Whether you're meal prepping or whipping up a quick bite, these wraps deliver convenience and vibrant flavor with every bite!
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Recipe Information
Ingredients
- 1 medium chicken breast
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 10 large romaine lettuce leaves
- 1 small red bell pepper
- 1 large carrot
- 0.5 large cucumber
- 0.25 cup cilantro
- 1 large avocado
Instructions
Start by prepping the chicken breast. Slice the medium chicken breast into thin, bite-sized strips for quick and even cooking.
In a mixing bowl, combine the chicken strips with 1 tablespoon of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of garlic powder, 1 tablespoon of coconut aminos, and 1 tablespoon of lime juice. Stir well to ensure all chicken pieces are evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
While the chicken is cooking, prepare the vegetables: thinly slice the red bell pepper, julienne the carrot, and slice the cucumber into thin matchsticks.
Wash and dry the large romaine lettuce leaves, ensuring they are ready for wrapping.
Once the chicken is cooked, remove it from the heat and let it cool slightly.
To assemble the wraps, take one lettuce leaf and lay it flat. Add a few strips of chicken, a few slices of red bell pepper, carrot, and cucumber.
Add a few cilantro leaves and a slice or two of avocado on top.
Carefully roll the lettuce leaf over the filling, securing with a toothpick if necessary.
Repeat with the remaining ingredients to make approximately 10 mini wraps.
Serve immediately or store in the fridge for up to a day for a convenient Paleo-friendly option.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 15.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2324 mg | 49% | |
*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.
