Dairy-Free Chicken Curry Wrap

Elevate your lunch game with these vibrant and flavorful Dairy-Free Chicken Curry Wraps! Packed with tender, spice-infused chicken, a creamy coconut milk-based curry sauce, and crisp, colorful veggies like shredded carrots and red bell peppers, this recipe delivers a symphony of textures and bold flavors while remaining completely dairy-free. Nestled in wholesome whole wheat tortillas and finished with fresh spinach and cilantro for a pop of freshness, these wraps are as nutritious as they are delicious. Ready in just 40 minutes, they make the perfect grab-and-go meal or light dinner option that’s sure to impress. Whether you're catering to a dairy-free diet or simply looking for a better-for-you twist on classic chicken curry, this wrap is a crowd-pleasing choice!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves minced garlic
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 cup coconut milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 medium carrot, shredded
• 1 medium red bell pepper, thinly sliced
• 0.25 cup cilantro leaves, chopped
• 4 pieces large whole wheat tortillas
• 2 cups fresh spinach leaves

Directions

Step 1

Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness for even cooking.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 3

Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until cooked through and no longer pink in the center.

Step 4

Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.

Step 5

In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion for about 3-4 minutes until translucent.

Step 6

Add the minced garlic, curry powder, cumin, and coriander to the onions and cook for an additional minute until fragrant.

Step 7

Pour in the coconut milk, stirring to combine, and bring the mixture to a simmer.

Step 8

Season the curry sauce with salt and black pepper, adjusting to taste.

Step 9

Add the shredded carrot and sliced red bell pepper to the skillet and cook for about 3 minutes until they are just tender.

Step 10

Return the sliced chicken to the skillet, stirring to coat well with the curry sauce.

Step 11

Warm the whole wheat tortillas by lightly heating them in a dry skillet for about 20 seconds on each side until pliable.

Step 12

To assemble the wraps, place a handful of fresh spinach leaves down the center of each tortilla.

Step 13

Spoon the chicken curry mixture over the spinach in each tortilla, ensuring an even distribution.

Step 14

Sprinkle chopped cilantro leaves over the chicken filling.

Step 15

Fold in the sides of the tortilla and then roll it up tightly from the bottom to enclose the filling.

Step 16

Slice the wraps in half and serve immediately.

Nutrition Facts

Serving size	(1383.8g)

Amount per serving	% Daily Value*
Calories	1891.1

Total Fat 63.4g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 5565.1mg	0%
Total Carbohydrate 202.2g	0%
Dietary Fiber 27.8g	0%
Total Sugars 37.3g
Protein 138.6g	0%

Vitamin D 3.5IU	0%
Calcium 483.4mg	0%
Iron 21.3mg	0%
Potassium 2940.5mg	0%

*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.

Source of Calories

Fat: 29.5%

Protein: 28.7%

Carbs: 41.8%