Soy-Free Paprika Chicken Wrap
Bursting with bold flavors and fresh ingredients, this Soy-Free Paprika Chicken Wrap is the perfect wholesome meal for busy days. Tender, juicy chicken strips are coated in a smoky paprika blend and pan-seared to perfection, creating a flavorful protein base that’s completely soy-free. Wrapped in nutrient-rich whole wheat tortillas, these wraps are layered with crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber slices, and creamy avocado drizzled with a hint of lemon juice for a bright and zesty touch. Quick and easy to prepare in just 30 minutes, this recipe is ideal for lunch, dinner, or a delicious grab-and-go meal. Healthy, satisfying, and packed with vibrant textures, these wraps deliver a nutritious punch without compromising on taste.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 4 pieces Whole wheat tortillas
- 1 cup Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Avocado
- 1 tablespoon Lemon juice
Instructions
Start by slicing the chicken breast into thin strips, about 1/2 inch wide for even cooking.
In a medium bowl, combine the paprika, garlic powder, onion powder, ground black pepper, and salt. Mix well.
Add the chicken strips to the bowl and toss them in the spice mix until thoroughly coated.
Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken strips to the skillet.
Cook the chicken for about 5-7 minutes on each side until fully cooked and no longer pink in the center.
While the chicken is cooking, wash and dry the romaine lettuce leaves, slice the cherry tomatoes in half, peel and slice the cucumber, and cut the avocado into thin slices.
Once the chicken is cooked, remove from heat and let it rest for a couple of minutes.
Prepare each wrap by placing a whole wheat tortilla on a flat surface. Add a layer of romaine lettuce, a spoonful of cherry tomatoes, a few slices of cucumber and avocado.
Squeeze a few drops of lemon juice over the vegetables in each wrap to add a fresh zing.
Distribute the cooked chicken strips evenly among the wraps.
Fold the sides of the tortilla inwards and roll it tightly to enclose the fillings.
Serve immediately, or wrap tightly in foil or parchment paper for an easy meal on the go.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 135.5 g | 49% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 13.8 g | ||
| Protein | 151.7 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3637 mg | 77% | |
*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.
