Chicken and Veggie Wraps
Seasoned chicken breast, crisp vegetables, and creamy avocado tucked into low-carb tortillas for a quick, customizable, and fresh meal, perfect for a light summer evening.
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.74/serving
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- High-Protein
- Low-Carb
- High-Fiber
- Low-Sugar
Tags
- sauté
- quick
- healthy
- savory
- fresh
- kid-friendly
Ingredients
- 1.5 pound chicken breast (thinly sliced)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 5 low-carb tortillas
- 2 cup romaine lettuce (shredded)
- 1 red bell pepper (thinly sliced)
- 1 avocado (sliced)
- 0.5 cup Monterey Jack cheese (shredded)
- 2 tablespoon fresh cilantro (chopped)
Instructions
- In a medium bowl, toss the thinly sliced chicken breast with olive oil, chili powder, paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Transfer chicken to a clean plate.
- Warm the low-carb tortillas according to package directions (microwave or briefly in a dry skillet) while the chicken cooks.
- To assemble each wrap, spread shredded romaine lettuce evenly onto each warm tortilla. Top with the cooked chicken, thinly sliced red bell pepper, sliced avocado, and shredded Monterey Jack cheese.
- Fold in the sides of the tortilla, then roll up tightly. Garnish with chopped fresh cilantro, if desired. Serve immediately.
Nutrition (per serving)
- Calories: 343
- Protein: 36.4 g
- Carbohydrates: 19.1 g
- Fat: 16.4 g
- Fiber: 13.7 g
- Sodium: 637 mg
- Saturated Fat: 3.7 g
- Sugar: 1.8 g
- Cholesterol: 106 mg