High Protein Mini Chicken and Veggie Wraps

Fuel your day with these irresistible High Protein Mini Chicken and Veggie Wraps, a wholesome and flavorful choice that’s perfect for meal prep or a quick lunch on-the-go. Juicy chicken breasts are seasoned with smoky paprika and garlic powder, then seared to perfection before being paired with crisp, colorful veggies like red bell peppers, cucumbers, grated carrots, and creamy avocado slices. Wrapped snugly in whole wheat mini tortillas, these wraps are topped with a zesty homemade Greek yogurt sauce infused with fresh cilantro and lime for a tangy kick. Packed with protein, fiber, and vibrant veggies, these wraps are not only delicious but also a healthy, balanced meal option. Ready in just 35 minutes, they’re ideal for anyone craving a nutritious yet satisfying bite.

Nutriscore Rating: 78/100

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 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon ground paprika
• 0.5 teaspoon garlic powder
• 8 pieces whole wheat mini tortillas
• 1 medium red bell pepper, thinly sliced
• 1 medium cucumber, thinly sliced
• 1 large carrot, grated
• 1 medium avocado, sliced
• 0.5 cup low-fat Greek yogurt
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, juiced
• 1 teaspoon hot sauce

Directions

Step 1

Start by preparing the chicken breasts. Pat them dry with a paper towel and season both sides with salt, pepper, paprika, and garlic powder.

Step 2

Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet.

Step 3

Cook the chicken for about 6-7 minutes on each side or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and set aside to cool slightly.

Step 4

While the chicken is cooking, prepare the veggies: thinly slice the red bell pepper and cucumber, grate the carrot, and slice the avocado.

Step 5

To make the sauce, in a small bowl, mix the Greek yogurt, chopped cilantro, lime juice, and hot sauce. Stir well to combine.

Step 6

Once the chicken has cooled enough to handle, slice it into thin strips.

Step 7

Assemble the wraps by laying out a mini tortilla and spreading a tablespoon of the yogurt sauce in the center.

Step 8

Top the sauce with a few strips of chicken, some red bell pepper slices, cucumber slices, grated carrot, and avocado.

Step 9

Fold the sides of the tortilla inwards, then roll it up tightly from one end to the other to form the wrap.

Step 10

Repeat the process with the remaining tortillas and filling ingredients.

Step 11

Serve the mini wraps immediately for the best texture and flavor, or wrap them in foil paper or plastic wrap for later.

Nutrition Facts

Serving size	(1544.0g)

Amount per serving	% Daily Value*
Calories	1928.0

Total Fat 79.7g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 310.5mg	0%
Sodium 3847.0mg	0%
Total Carbohydrate 162.6g	0%
Dietary Fiber 38.0g	0%
Total Sugars 31.4g
Protein 143.4g	0%

Vitamin D 47.6IU	0%
Calcium 457.6mg	0%
Iron 13.0mg	0%
Potassium 3408.3mg	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: 36.9%

Protein: 29.5%

Carbs: 33.5%