Paprikawrap
Transform your lunch routine with the vibrant and flavorful Paprikawrap—a quick and easy recipe that combines juicy paprika-marinated chicken, sautéed bell peppers, and onions, all wrapped in wholesome whole wheat tortillas. This colorful dish comes together in just 35 minutes and is a perfect blend of nourishing ingredients like fresh lettuce, creamy sour cream, and aromatic garlic. Each bite offers a satisfying crunch and a smoky-sweet kick from the paprika seasoning. Ideal for meal prep, family dinners, or on-the-go meals, these wraps are as versatile as they are delicious. Packed with protein and veggies, this recipe is a true crowd-pleaser that delivers bold flavors without compromising on health.
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Recipe Information
Ingredients
- 2 pieces Boneless chicken breast
- 2 tablespoons Sweet paprika
- 3 tablespoons Olive oil
- 2 cloves Garlic clove
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 medium Red onion
- 4 pieces Whole wheat tortilla wraps
- 4 leaves Lettuce leaves
- 4 tablespoons Sour cream
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Start by preparing the chicken. Cut the boneless chicken breasts into thin strips and place them into a mixing bowl.
Add the sweet paprika, 2 tablespoons of olive oil, salt, and black pepper to the chicken. Mince the garlic cloves and add them to the bowl. Mix everything together until the chicken is well coated.
Let the chicken marinate while you prepare the vegetables.
Slice the red and yellow bell peppers into strips, and thinly slice the red onion.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the marinated chicken strips to the skillet and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
In the same skillet, add the sliced bell peppers and onions. Cook until the vegetables are tender yet crisp, about 5 minutes.
Warm the whole wheat tortilla wraps in a microwave or a skillet for about 30 seconds to make them more pliable.
Assemble the wraps by placing a lettuce leaf on each tortilla wrap. Add a portion of the cooked chicken and vegetables, and top with a tablespoon of sour cream.
Roll up the wraps tightly, slice them in half if desired, and serve immediately.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 19.6 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2827 mg | 60% | |
*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.
