High Protein Curry Chicken Wrap

Elevate your meal prep game with this High Protein Curry Chicken Wrap—a perfect balance of bold flavors and wholesome ingredients. Loaded with tender, curry-spiced chicken, crisp vegetables, creamy Greek yogurt sauce, and wrapped in a hearty whole wheat tortilla, this recipe is both satisfying and nutrition-packed. It’s an excellent option for those looking to boost their protein intake while enjoying a quick and easy meal. Ready in just 35 minutes and bursting with vibrant textures, from crunchy cucumbers to fresh spinach, this wrap is ideal for lunch on-the-go or a light, healthy dinner. With a touch of honey for sweetness and fresh cilantro for an herby finish, it’s a flavor-packed alternative to your typical sandwich.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1.5 tablespoons Curry powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Nonfat Greek yogurt
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 4 pieces Whole wheat tortillas
• 1 piece Red bell pepper, thinly sliced
• 0.5 piece Cucumber, thinly sliced
• 1 cup Baby spinach
• 0.5 piece Red onion, thinly sliced
• 0.25 cup Cilantro, chopped

Directions

Step 1

Start by preparing the chicken. Pat the chicken breasts dry with a paper towel and cut them into small, bite-sized pieces.

Step 2

In a medium bowl, combine 1.5 tablespoons of curry powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

Step 3

Add the chicken pieces to the bowl and toss to coat evenly with the spice mixture.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 5

Add the seasoned chicken to the skillet and cook for 8-10 minutes, or until the chicken is fully cooked through and lightly browned. Stir frequently to ensure even cooking.

Step 6

While the chicken is cooking, prepare the yogurt sauce by mixing together 1 cup of Greek yogurt, 2 tablespoons of lemon juice, and 1 teaspoon of honey in a small bowl. Set aside.

Step 7

Warm the whole wheat tortillas in a dry skillet over medium heat for 1-2 minutes each side or by wrapping them in a damp paper towel and microwaving for 15 seconds.

Step 8

To assemble the wraps, lay a tortilla on a flat surface. Spread a generous spoonful of the yogurt sauce over the tortilla.

Step 9

Place a quarter of the cooked chicken onto the center of the tortilla.

Step 10

Top with sliced red bell pepper, cucumber, baby spinach, red onion, and chopped cilantro.

Step 11

Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling. Repeat with the remaining tortillas.

Step 12

Slice each wrap in half diagonally and serve immediately.

Nutrition Facts

Serving size	(1324.2g)

Amount per serving	% Daily Value*
Calories	1673.0

Total Fat 53.9g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 310.2mg	0%
Sodium 7093.6mg	0%
Total Carbohydrate 136.3g	0%
Dietary Fiber 19.8g	0%
Total Sugars 30.9g
Protein 153.7g	0%

Vitamin D 3.5IU	0%
Calcium 575.5mg	0%
Iron 19.1mg	0%
Potassium 2506.3mg	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: 37.4%

Carbs: 33.1%