Vegetarian Curry Chicken Wrap
Savor the bold flavors of this Vegetarian Curry Chicken Wrap, a plant-based twist on a classic favorite! Packed with vibrant vegetables like red bell peppers and carrots, tender plant-based chicken strips, and fragrant curry powder simmered in creamy coconut milk, this wrap is a wholesome and satisfying meal. Fresh baby spinach adds a touch of greenery, while a sprinkle of cilantro and a squeeze of lime offer the perfect finishing touch. Wrapped in soft whole wheat tortillas, these wraps are ideal for a quick lunch or light dinner, ready in just 35 minutes. This recipe is not only high in flavor but also easy to make, vegetarian-friendly, and perfect for those seeking a healthy yet indulgent option.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced red onion
- 2 minced garlic cloves
- 1 medium, sliced red bell pepper
- 2 medium, julienned carrots
- 8 ounces plant-based chicken strips
- 1 tablespoon curry powder
- 1 cup coconut milk
- 2 cups baby spinach
- 4 large whole wheat wraps
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped cilantro
- 1 cut into wedges lime
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced red onion and sauté for about 3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute, ensuring not to burn it.
Add the sliced red bell pepper and julienned carrots to the skillet. Sauté for about 5 minutes until the vegetables are tender.
Introduce the plant-based chicken strips to the skillet and stir well.
Add the curry powder, coconut milk, salt, and black pepper, stirring everything together. Allow the mixture to simmer for about 5 minutes, or until the plant-based chicken is heated through and the sauce thickens slightly.
Turn off the heat and add the baby spinach, stirring until it wilts into the curry mixture.
Lay one whole wheat wrap on a flat surface and spoon a quarter of the curry mixture into the center. Spread it evenly leaving some space at the edges.
Fold in the sides of the wrap and then roll it tightly from the bottom up. Repeat with the remaining wraps and filling.
Serve the wraps immediately, garnished with chopped cilantro and accompanied by lime wedges on the side.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6497 mg | 282% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 37.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 1927 mg | 41% | |
*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.
