Soy-Free Mini Chicken and Veggie Wraps
Elevate your snack game with these **Soy-Free Mini Chicken and Veggie Wraps**, a wholesome and flavorful option perfect for any occasion. Tender, oven-roasted chicken is seasoned to perfection with paprika and garlic powder, then paired with crisp, vibrant matchstick-cut vegetables like cucumber, bell peppers, and carrots. A light spread of herbed cream cheese infused with fresh dill and a hint of lemon adds a creamy, tangy twist, while small flour tortillas and fresh lettuce come together to create the ultimate hand-held wrap. This quick and easy recipe, ready in just 35 minutes, is soy-free and makes 10 satisfying servings—ideal for lunchboxes, party platters, or meal prep. Serve these colorful, bite-sized wraps as a healthy appetizer or a fun, portable snack that’s as delicious as it is nutritious!
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Recipe Information
Ingredients
- 1 piece (approximately 8 ounces) Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 small Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 10 pieces Small flour tortillas
- 4 ounces (softened) Cream cheese
- 1 tablespoon Lemon juice
- 1 tablespoon (chopped) Fresh dill
- 10 small leaves Lettuce leaves
Instructions
Begin by preheating your oven to 375°F (190°C).
Place the chicken breast on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, paprika, and garlic powder.
Bake the chicken in the preheated oven for 15 minutes or until the internal temperature reaches 165°F (74°C). Let the chicken cool slightly before slicing it thinly.
While the chicken is baking, peel the cucumber and carrot. Cut them and the red bell pepper into thin matchstick slices. Set them aside.
In a small bowl, mix the softened cream cheese, lemon juice, and chopped dill until well combined.
Lay a small flour tortilla flat and spread about 2 teaspoons of the cream cheese mixture evenly over it.
Place a lettuce leaf in the center of the tortilla, followed by a few slices of cooked chicken and a small amount of each vegetable.
Carefully roll the tortilla tightly around the filling to create a wrap. Repeat the process with the remaining tortillas and fillings.
Use a sharp knife to cut each wrap in half or into thirds for serving. Secure with toothpicks if desired.
Serve immediately or refrigerate until ready to eat.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.4 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 504 mg | 39% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1828 mg | 39% | |
*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.
