Whole30 Grilled Chicken Wrap
Elevate your healthy eating game with this flavorful Whole30 Grilled Chicken Wrap! Packed with perfectly marinated and grilled boneless chicken breasts, crisp cucumber, creamy avocado, and crunchy red bell pepper, all wrapped in large, fresh lettuce leaves, this recipe is both wholesome and satisfying. A zesty marinade of olive oil, lemon juice, and aromatic spices infuses the chicken with bold flavor, while a dollop of Whole30-compliant mayonnaise and a sprinkle of cilantro tie everything together. This gluten-free, dairy-free meal is ready in just 35 minutes and perfect for a quick lunch or an easy meal prep option. Whether you're following the Whole30 program or simply looking for a delicious low-carb wrap, this recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces large lettuce leaves
- 1 small cucumber, thinly sliced
- 1 medium ripe avocado, sliced
- 1 medium red bell pepper, sliced
- 4 tablespoons Whole30-compliant mayonnaise
- 2 tablespoons fresh cilantro, chopped
Instructions
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, onion powder, dried oregano, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Ensure the chicken is well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes, up to 2 hours for better flavor.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and discard the marinade. Place the chicken on the preheated grill.
Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the juices run clear.
While the chicken is grilling, prepare the vegetables: Wash and dry the lettuce leaves, and slice the cucumber, avocado, and bell pepper.
Once grilled, let the chicken rest for 5 minutes, then slice it into thin strips.
To assemble the wraps, take a large lettuce leaf, spread about 1 tablespoon of Whole30-compliant mayonnaise on it, and layer with sliced chicken, cucumber, avocado, bell pepper, and a sprinkle of fresh cilantro.
Roll each lettuce leaf to enclose the filling and secure it with a toothpick if necessary.
Serve immediately or wrap tightly in parchment paper for a on-the-go meal.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 581 mg | 12% | |
*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.
