Soy-Free Chicken Rice Wrap
Looking for a fresh and flavorful lunch or dinner idea? This Soy-Free Chicken Rice Wrap recipe is a game-changing, allergen-friendly alternative to your standard wraps. Packed with juicy, marinated chicken strips seasoned with zesty lemon juice, smoky paprika, and garlic powder, these wraps are layered with vibrant veggies like julienned carrots, crisp cucumber, red bell pepper, creamy avocado, and aromatic cilantro, all wrapped in delicate rice paper. Easy to customize and naturally gluten-free, each wrap is a light yet satisfying meal option perfect for busy weeknights or meal prepping. With just 35 minutes of prep and cook time, you'll have a wholesome and delicious dish that's great served alongside lime wedges for an extra burst of zing! Ideal for those seeking soy-free, healthy recipes that don't sacrifice on flavor.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Rice paper wrappers
- 1 cup Cooked white rice
- 1 medium, julienned Carrot
- 1 medium, julienned Cucumber
- 1 medium, thinly sliced Red bell pepper
- 4 large Lettuce leaves
- 0.25 cup, chopped Fresh cilantro
- 1 sliced Avocado
- 4 Lime wedges
Instructions
Begin by slicing the chicken breast into thin strips.
In a bowl, combine the olive oil, lemon juice, garlic powder, paprika, salt, and black pepper. Add the chicken strips and marinate for at least 10 minutes.
Heat a skillet over medium-high heat. Add the chicken strips and cook for about 5-7 minutes, or until they are golden brown and fully cooked. Remove from heat and set aside.
Prepare your rolling station by gathering the rice paper wrappers, a shallow bowl of warm water, and a clean, damp kitchen towel.
Dip one rice paper wrapper into the warm water for a few seconds to soften, then lay it flat onto the damp towel.
In the center of the wrapper, place a small amount of rice, followed by a few pieces of chicken, carrot, cucumber, red bell pepper, a piece of lettuce, some cilantro, and avocado slices.
Fold the sides of the rice paper over the filling, then tightly fold over the bottom flap and roll upwards to secure. Repeat with remaining wrappers and filling.
Serve the wraps with lime wedges for an extra zesty flavor.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 11.6 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2360 mg | 50% | |
*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.
