Whole30 Asian Chicken Wrap
Elevate your mealtime with these flavorful Whole30 Asian Chicken Wraps, a healthy and satisfying dish that's packed with vibrant colors and bold tastes. Tender, marinated chicken breasts are grilled to perfection and paired with a medley of crisp, refreshing vegetables, including red bell peppers, carrots, and cucumbers, all tossed in a simple sesame oil dressing. Wrapped in crunchy romaine lettuce leaves for a low-carb and gluten-free alternative, these wraps are ideal for those following Whole30 or looking for a light, nutritious meal. Ready in just 35 minutes, with perfectly balanced notes of ginger, lime, and coconut aminos, this recipe brings Asian-inspired flavor to your table with ease. Enjoy as a quick lunch, dinner, or party appetizer that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- 8 leaves romaine lettuce leaves
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 0.5 cucumber, thinly sliced
- 2 scallions, sliced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a bowl, combine coconut aminos, rice vinegar, lime juice, garlic powder, ground ginger, and olive oil.
Place the chicken breasts in a zip-top bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 15 minutes to marinate.
Heat a grill pan or skillet over medium-high heat. Once heated, place the chicken breasts on the grill.
Cook the chicken for about 7-8 minutes on each side until fully cooked, with internal temperature reaching 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
In a small bowl, mix sesame oil, salt, and black pepper. Toss the red bell pepper, carrot, cucumber, scallions, and cilantro in this dressing.
To assemble the wraps, lay out the romaine lettuce leaves. Evenly distribute the sliced chicken over the center of each lettuce leaf.
Top the chicken with the mixed vegetables.
Roll up the lettuce leaves starting from the base to the tip, securing the filling inside.
Serve immediately and enjoy.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 24.2 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2221 mg | 47% | |
*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.
