Whole30 Chicken and Corn Roll
Savor the wholesome goodness of this Whole30 Chicken and Corn Roll, a fresh and vibrant recipe designed to delight your taste buds without veering off your healthy eating goals. Packed with protein-rich baked chicken seasoned with garlic and paprika, sautéed golden corn kernels, creamy avocado, and juicy cherry tomatoes, this meal is a colorful feast of flavors and textures. Wrapped in crisp romaine lettuce leaves and garnished with fragrant cilantro, these rolls are the perfect low-carb, gluten-free alternative to traditional wraps. Ready in just 40 minutes, they make a quick and easy lunch or light dinner that’s both Whole30-compliant and bursting with deliciousness. Perfect for those seeking healthy, satisfying meals, these rolls are a must-try for anyone embracing clean eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 1 cup Fresh corn kernels
- 8 leaves Romaine lettuce leaves
- 1 Avocado
- 1 tbsp Lime juice
- 0.25 cup Fresh cilantro
- 1 cup Cherry tomatoes
Instructions
Preheat your oven to 400°F (200°C).
Place chicken breasts on a baking sheet. Rub each with 1 tablespoon of olive oil.
Season the chicken with garlic powder, paprika, sea salt, and black pepper.
Bake the chicken in the preheated oven for 18-20 minutes, or until cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is baking, cut the kernels off the corn cob if using fresh corn.
In a non-stick skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the corn kernels and sauté for about 5-7 minutes until they are tender and slightly golden.
Remove the cooked chicken from the oven and allow it to rest for 5 minutes, then slice it into thin strips.
Prepare the avocado by cutting it in half, removing the pit, and slicing the flesh into thin strips.
Drizzle the avocado slices with lime juice to prevent browning.
Halve the cherry tomatoes.
To assemble the rolls, lay out the romaine lettuce leaves. On each leaf, place a few slices of chicken, a spoonful of corn, avocado slices, and cherry tomatoes.
Garnish with fresh cilantro.
Roll each leaf around the filling tightly, similar to a wrap, and serve immediately.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 19.2 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3255 mg | 69% | |
*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.
