Whole30 Curry Chicken Wrap
Elevate your meal prep with this vibrant Whole30 Curry Chicken Wrap, a delicious and health-conscious recipe that’s both satisfying and easy to make. Featuring tender chicken breasts simmered in a flavorful coconut curry sauce infused with garlic, onion, and bold curry spices, this wrap is packed with wholesome ingredients. Fresh, crisp romaine lettuce leaves serve as the perfect grain-free base, while a colorful mix of baby spinach, red bell pepper, cucumber, and green onions adds a refreshing crunch. Topped with fragrant chopped cilantro and a zesty lime drizzle, every bite is a burst of flavor. Ready in just 45 minutes, this Whole30-compliant wrap is ideal for lunch or dinner, ensuring a nourishing and flavorful meal without compromising on your dietary goals. Perfect for those seeking gluten-free, dairy-free, and paleo-friendly recipes!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 tablespoons curry powder
- 1 cup coconut milk
- 3 cups baby spinach
- 1 large, sliced red bell pepper
- 1 medium, julienned cucumber
- 3 chopped green onions
- 8 pieces large romaine lettuce leaves
- 1 cup, chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.
Add the minced garlic and curry powder; cook for an additional 1 minute until fragrant.
Stir in the coconut milk and bring the mixture to a gentle simmer.
Season the chicken breasts with salt and black pepper.
In a separate skillet, heat the remaining tablespoon of coconut oil over medium heat and cook the chicken breasts until fully cooked through, about 7-8 minutes per side.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
Add the sliced chicken back to the curry sauce; stir to coat evenly and cook for another 2-3 minutes.
In a large bowl, combine baby spinach, red bell pepper, cucumber, and green onions.
Drizzle the lime juice over the vegetable mixture and toss to combine.
To assemble the wraps, lay the romaine lettuce leaves flat and place about 1/4 cup of the vegetable mixture on each leaf.
Top with slices of curry chicken and sprinkle with chopped cilantro.
Fold the lettuce leaf around the filling and serve immediately.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6843 mg | 298% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 32.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2400 mg | 51% | |
*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.
