Vegetarian High Protein Chicken Avocado Wrap
Elevate your lunch game with this Vegetarian High Protein Chicken Avocado Wrap—a wholesome, flavor-packed twist on a classic favorite that's as nutritious as it is satisfying. Made with tender plant-based chicken strips, creamy mashed avocado infused with zesty lemon, and vibrant layers of fresh baby spinach, cherry tomatoes, and red onion, this wrap is a powerhouse of nutrients and protein. Wrapped in a high-protein tortilla for extra sustenance, it’s perfect for meal preppers, busy professionals, or anyone seeking a filling, vegetarian-friendly option. Optional crumbled feta adds an irresistible touch of tangy richness, while its quick prep time (ready in just 20 minutes!) makes it ideal for a speedy weekday meal. Whether enjoyed fresh or taken to-go, this wrap is a crowd-pleaser that blends healthy indulgence with convenience. Keywords: vegetarian wrap recipe, high-protein wrap, plant-based chicken, healthy avocado wrap.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 1 Large avocado
- 4 High-protein wrap tortillas
- 100 grams Fresh baby spinach
- 100 grams Cherry tomatoes
- 0.5 Red onion
- 1 Lemon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 50 grams Feta cheese (optional)
Instructions
Begin by heating 1 tablespoon of olive oil in a skillet over medium heat.
Add the plant-based chicken strips to the skillet and cook for about 5 minutes, stirring occasionally, until heated through and slightly browned.
While the chicken strips are cooking, halve the cherry tomatoes and thinly slice the red onion. Set them aside.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth.
Add the juice of the lemon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the mashed avocado. Mix well and set aside.
To assemble the wraps, lay a high-protein tortilla on a clean surface.
Spread a quarter of the mashed avocado mix onto the center of the tortilla.
Top the avocado spread with a handful of fresh baby spinach.
Add one-fourth of the cooked plant-based chicken strips, followed by a portion of the cherry tomatoes and sliced red onions.
If using, crumble some feta cheese over the top.
Fold in the sides of the tortilla and then roll it tightly from the bottom to create a wrap.
Repeat the assembly process with the remaining tortillas and ingredients.
Once prepared, serve immediately or wrap in foil for an on-the-go meal.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 66.7 g | 238% | |
| Total Sugars | 11.6 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 907 mg | 70% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3151 mg | 67% | |
*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.
