Vegetarian Chicken Avocado Wrap
Elevate your lunch game with this flavorful and satisfying Vegetarian Chicken Avocado Wrap! Packed with protein-rich plant-based chicken strips, creamy avocado, and crisp fresh veggies like cherry tomatoes and baby spinach, this wrap is a healthy yet indulgent choice. A zingy lime-infused avocado mash and a spicy sriracha yogurt dressing take the flavor profile to the next level, while the soft spinach tortilla keeps everything neatly wrapped and ready to enjoy. Perfect for a quick meal or a grab-and-go option, this recipe is ready in just 30 minutes, making it ideal for busy weekdays. Whether you're a vegetarian or simply looking to try a meatless meal, this wholesome wrap is guaranteed to please! Keywords: vegetarian, plant-based, avocado wrap, healthy lunch recipe, quick and easy meal.
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Recipe Information
Ingredients
- 200 g Plant-based chicken strips
- 4 Large spinach tortillas
- 2 Ripe avocados
- 200 g Cherry tomatoes
- 0.5 Red onion
- 100 g Fresh baby spinach leaves
- 1 Lime
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Garlic powder
- 100 g Greek yogurt
- 1 tbsp Sriracha sauce
- 10 g Cilantro leaves
Instructions
Heat the olive oil in a non-stick pan over medium heat.
Add the plant-based chicken strips to the pan and cook for 7-10 minutes, stirring occasionally, until they are golden brown and heated through. Season with garlic powder, salt, and black pepper. Remove from heat and set aside.
While the chicken is cooking, halve the avocados, remove the pits, and scoop the flesh into a bowl. Add the juice of half a lime, a pinch of salt, and mash with a fork until smooth but still chunky.
Quarter the cherry tomatoes and finely dice the red onion.
In a small bowl, mix Greek yogurt with sriracha sauce to make a spicy yogurt dressing.
Lay out the spinach tortillas on a clean, flat surface. Spread a quarter of the mashed avocado onto each tortilla, leaving a 1-inch border around the edges.
Layer with a handful of baby spinach leaves, some cherry tomatoes, diced onion, and the cooked vegetarian chicken strips.
Drizzle with the spicy yogurt dressing and top with fresh cilantro leaves.
Squeeze a little more lime juice over the stuffing, fold in the sides of the tortilla and roll it up tightly from bottom to top to enclose the filling.
Cut each wrap in half diagonally and serve immediately or wrap in foil for a perfect on-the-go meal.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 4238 mg | 184% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 20.7 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3791 mg | 81% | |
*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.
