Heart-Healthy Chicken Curry Wrap

Elevate your lunchtime routine with this flavorful and nutritious Heart-Healthy Chicken Curry Wrap! Perfectly spiced with curry powder and ground cumin, tender chicken breast is simmered with vibrant veggies like carrots, red bell peppers, and baby spinach for a filling that's packed with both protein and essential vitamins. Wrapped in wholesome whole-grain tortillas and finished with a tangy cilantro-yogurt sauce, this recipe balances bold flavors with creamy freshness while keeping fat and sodium low. Ready in just 35 minutes, this easy-to-make dish is the ultimate guilt-free indulgence for busy weekdays or light dinners. Plus, it’s an ideal way to enjoy comfort food while staying committed to a heart-healthy lifestyle!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 tablespoon Curry powder
• 1 teaspoon Ground cumin
• 0.5 cup Low-sodium chicken broth
• 2 cups Baby spinach leaves
• 4 large Whole grain tortillas
• 0.5 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 0.5 cup Cilantro leaves, chopped
• 0.5 cup Low-fat plain yogurt
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by slicing the chicken breasts into thin strips.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Step 3

Add the chopped onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.

Step 4

Add the chicken strips to the skillet, cooking until they are nicely browned on all sides, about 5 minutes.

Step 5

Stir in the julienned carrot and sliced red bell pepper, cooking for another 3 minutes until they start to soften.

Step 6

Sprinkle the curry powder and ground cumin over the chicken and vegetables, stirring well to coat.

Step 7

Pour in the low-sodium chicken broth and cover the skillet, allowing the mixture to simmer for 8-10 minutes, or until the chicken is fully cooked and vegetables are tender.

Step 8

Stir in the baby spinach leaves, cooking until just wilted, then season with salt and freshly ground black pepper.

Step 9

In a small bowl, mix together the chopped cilantro, low-fat plain yogurt, and lemon juice to make a refreshing sauce.

Step 10

Warm the whole grain tortillas according to package instructions.

Step 11

Assemble each wrap by placing a portion of the chicken curry mixture in the center of a tortilla, topping it with a drizzle of the cilantro yogurt sauce.

Step 12

Fold the bottom of each tortilla up, then the sides over the filling, to create a secure wrap.

Step 13

Serve immediately, accompanied by any remaining yogurt sauce on the side.

Nutrition Facts

Serving size	(1336.4g)

Amount per serving	% Daily Value*
Calories	1561.0

Total Fat 57.3g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 302.7mg	0%
Sodium 4519.9mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 24.0g	0%
Total Sugars 28.6g
Protein 139.1g	0%

Vitamin D 79.7IU	0%
Calcium 637.4mg	0%
Iron 20.1mg	0%
Potassium 2827.9mg	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: 32.2%

Protein: 34.7%

Carbs: 33.1%