Healthy Chicken Wraps
Healthy Chicken Wraps
These chicken wraps are packed with protein and low in fat! You can also get creative with the ingredients that you want to put inside. Each burrito has 47 grams of protein. Split 1 chicken breast down the middle to make them a little thinner.
Season the chicken with 1 tbsp of onion powder, 1 tbsp of paprika, 1 tbsp of garlic salt and 1 tbsp of Kinder’s Red Jalapeno Garlic seasoning. Make sure the chicken is fully coated.
Add 1 tbsp of olive oil to a pan. Once the oil is hot, add the chicken breasts. Cook 5-7 minutes on each side or until the chicken is fully cooked and set aside.
To make the sauce, add 2 5 oz jars of non-fat Greek yogurt, 1/2 ripe avocado, juice of 1 lime, 1/2 diced fresh jalapeno and 1/3 cup of fresh cilantro to a blender and mix well. Once fully blended and smooth, add salt & pepper (to taste) and stir. Set aside and reserve some of the sauce for dipping.
If the sauce is thicker than you would like, add 1 tbsp of olive oil. Be sure to taste and make sure it is seasoned to your liking.
To make these wraps even more healthier, use low carb tortillas.
Chop the chicken breasts into small pieces.
To assemble the wraps, add 1 tortilla to a cutting board. Spread 2 tbsp of sauce on the bottom. Add 2-3 tbsps of chicken, 2 tbsp of corn, 2 tbsp of black beans and 1 tbsp of shredded low-fat cheddar cheese. Reserve some of the sauce for dipping.
Roll the tortilla into a tight burrito and set aside. Repeat until all of the chicken breasts has been used.
Add 1 tbsp of olive oil to a cast iron skillet. Once the oil is hot, add the burritos to the skillet and cook 1-2 minutes per side or until the burritos are golden brown. Repeat until all of the burritos are cooked.
Cut the burritos in half and serve with the sauce for dipping. Serve and ENJOY!
Healthy Chicken Wraps
Low carb tortillas filled with pan-seared chicken, black beans, corn and low-fat cheese served with a homemade avocado dressing. Low in fat, high in flavor!
Ingredients
- 1 boneless, skinless chicken breast
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp Kinder's Red Jalapeno Garlic seasoning
- 4-6 low carb tortillas
- 2 tbsp olive oil
- 1 1/2 cup of black beans
- 1 1/2 cup of corn
- 1 cup low fat shredded cheddar cheese
- 2 5oz jars of non-fat greek yogurt
- 1/2 ripe avocado
- juice of 1 lime
- 1/2 diced fresh jalapeno
- 1/3 cup of fresh cilantro
- salt & pepper (to taste)
Instructions
- Split 1 chicken breast down the middle to make them a little thinner.
- Season the chicken with onion powder, paprika, garlic salt and Kinder’s Red Jalapeno Garlic seasoning. Make sure the chicken is fully coated.
- Add 1 tbsp of olive oil to a pan. Once the oil is hot, add the chicken breasts. Cook 5-7 minutes on each side or until the chicken is fully cooked and set aside.
- Assemble the burritos by adding 1 tortilla to a cutting board. Spread 2 tbsp of sauce on the bottom. Add 2-3 tbsps of chicken, 2 tbsp of corn, 2 tbsp of black beans and 1 tbsp of shredded low-fat cheddar cheese. Reserve some of the sauce for dipping.
- Roll the tortilla into a tight burrito and set aside. Repeat until all of the chicken breasts has been used.
- Add 1 tbsp of olive oil to a cast iron skillet. Once the oil is hot, add the burritos to the skillet and cook 1-2 minutes per side or until the burritos are golden brown. Repeat until all of the burritos are cooked.
- Cut the burritos in half and serve with the sauce for dipping. Serve and ENJOY!
- Add non-fat Greek yogurt, avocado, lime juice, diced fresh jalapeno and cilantro to a blender and mix well. Add salt and pepper (to taste) and stir well. Set aside and reserve some of the sauce for dipping.
Nutrition Facts
Protein (grams)
47 g
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
