Vegetarian Chicken Curry Wrap
Discover the perfect blend of bold spices and wholesome ingredients with this mouthwatering Vegetarian Chicken Curry Wrap recipe. Featuring flavorful plant-based chicken strips sautéed with curry, cumin, and coriander, along with crisp red bell peppers and a refreshing Greek yogurt-cilantro dressing, this wrap delivers a satisfying taste experience in every bite. Nestled in warm, whole wheat tortillas with a fresh romaine lettuce base, it's a healthy and delicious alternative to traditional curry recipes. Ready in just 30 minutes, this wrap is ideal for a quick lunch, dinner, or on-the-go meal. Bursting with aromatic spices and vibrant textures, it's a must-try dish for vegetarians and curry lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz Plant-based chicken strips
- 2 tbsp Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 tbsp Curry powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 sliced Red bell pepper
- 0.5 cup Greek yogurt
- 2 tbsp Lemon juice
- 0.25 cup, chopped Fresh cilantro
- 4 leaves Romaine lettuce
- 4 large Whole wheat tortillas
Instructions
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3 minutes.
Add plant-based chicken strips to the skillet. Stir in curry powder, cumin, coriander, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken strips are heated through and well coated in the spices.
Add the sliced red bell pepper to the skillet and cook for an additional 3 minutes until they are slightly tender yet still crisp.
In a small bowl, mix Greek yogurt with lemon juice and chopped cilantro to make the dressing.
Warm the whole wheat tortillas in a dry pan over medium heat, about 30 seconds on each side, until pliable.
Lay a romaine lettuce leaf in the center of each tortilla. Divide the curry chicken mixture evenly among the wraps, placing it on top of the lettuce.
Drizzle each wrap with the yogurt dressing. Fold the sides of the tortilla over the filling and then roll from the bottom to enclose the wrap.
Serve immediately or wrap in foil for an easy take-away meal.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 8687 mg | 378% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 13.2 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1433 mg | 30% | |
*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.
