Whole30 Chicken Curry Wrap
Transport your taste buds to a world of vibrant, wholesome flavors with this Whole30 Chicken Curry Wrap recipe! Perfectly seasoned chicken, sautéed with aromatic spices like curry powder, fresh ginger, and garlic, comes together with creamy coconut milk and tender baby spinach for a comforting yet light curry filling. Wrapped in crisp Romaine lettuce, these grain-free, dairy-free wraps offer a healthy twist on traditional curry while staying true to Whole30 principles. Quick to prepare in just under an hour, these wraps are an ideal option for meal prep or a refreshing lunch. Finished with a sprinkle of fresh cilantro and a squeeze of lime, they deliver bold flavors with every bite—all while being paleo-friendly and gluten-free!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 tablespoon Curry powder
- 1 cup Canned coconut milk
- 2 cups Baby spinach leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 large Head of Romaine lettuce
- 2 pieces Lime wedges
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil.
Add the chicken pieces to the skillet and cook until browned and cooked through, about 6-8 minutes.
Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of coconut oil.
Add the chopped onion and cook until translucent, about 4 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Sprinkle the curry powder over the onion mixture and stir to combine.
Pour in the coconut milk, mixing until the curry powder is well incorporated.
Bring the mixture to a simmer, then add the cooked chicken pieces back into the skillet.
Stir in the baby spinach and allow it to wilt, about 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if desired.
Remove from heat and sprinkle with fresh cilantro.
Separate the Romaine lettuce leaves, wash, and pat them dry.
Spoon the chicken curry mixture into each lettuce leaf, wrapping them around the filling like a burrito.
Serve the wraps with lime wedges on the side for squeezing over the wraps just before eating.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 21.5 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 315 mg | 24% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3188 mg | 68% | |
*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.
