Paleo Paprikawrap
Indulge in the bold and smoky flavors of the Paleo Paprikawrap—a wholesome, low-carb recipe perfect for healthy eating enthusiasts and those following a paleo lifestyle. This quick and easy meal features tender chicken strips seasoned with smoked paprika and garlic, sautéed to golden perfection with sweet red bell peppers and onions. Wrapped in crisp iceberg lettuce leaves, each bite is elevated with creamy mashed avocado and a zesty hint of lime. Garnished with fresh cilantro for a vibrant finish, these wraps are gluten-free, dairy-free, and bursting with flavor. Ready in just 35 minutes, this nutritious dish makes a satisfying lunch or dinner option that’s as delicious as it is clean. Perfect for those searching for paleo-friendly lettuce wraps or smoky chicken recipes!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 400 g Chicken breast
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Red bell pepper
- 1 small Red onion
- 1 tbsp Fresh lime juice
- 1 large Avocado
- 0.25 cup Cilantro leaves
- 8 leaves Iceberg lettuce
Instructions
Thinly slice the chicken breast into strips.
In a mixing bowl, combine smoked paprika, garlic powder, salt, and black pepper.
Add the chicken strips to the bowl and toss them in olive oil and the spice blend until coated evenly.
Heat a large skillet over medium heat. Add the marinated chicken and cook for about 7-10 minutes, stirring occasionally, until the chicken is cooked through and has a golden brown color.
Meanwhile, slice the red bell pepper and red onion into thin strips.
Add the sliced red bell pepper and onion to the skillet with the chicken and cook for an additional 5 minutes or until the vegetables are softened.
Remove the skillet from heat and stir in the fresh lime juice.
Cut the avocado in half, remove the seed, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth and season with a little salt if desired.
Prepare the iceberg lettuce leaves by carefully separating them and washing them under cold water. Pat dry with a kitchen towel.
To assemble the wraps, spread a spoonful of mashed avocado onto the center of each lettuce leaf.
Top with a portion of the chicken and vegetable mixture.
Garnish with fresh cilantro leaves.
Roll the lettuce leaf from the bottom, folding in the sides as you go to enclose the filling, and enjoy immediately.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 688 mg | 15% | |
*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.
