Low Fat Crispy Chicken Wrap

Enjoy a guilt-free twist on a classic favorite with this Low Fat Crispy Chicken Wrap! Packed with golden, oven-baked chicken strips coated in seasoned whole wheat breadcrumbs, this recipe delivers all the crunch you crave without the extra fat. The tender chicken is perfectly balanced with fresh romaine lettuce, juicy tomato slices, crisp cucumber, and a zesty homemade Greek yogurt-dill sauce, all wrapped snugly in a soft whole wheat tortilla. Ideal as a quick and healthy lunch or dinner, this wrap is high in protein, low in calories, and big on flavor. Ready in just 40 minutes, it's the perfect combination of easy, nutritious, and delicious!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 1 cup low-fat buttermilk
• 1 cup whole wheat breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 large egg whites
• 0 canola oil cooking spray
• 4 large whole wheat tortillas
• 4 leaves romaine lettuce
• 1 large tomato
• 1 small cucumber
• 0.5 cup low-fat Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dried dill

Directions

Step 1

Slice the chicken breasts into strips, approximately 1-inch wide.

Step 2

In a bowl, soak the chicken strips in low-fat buttermilk for at least 20 minutes to tenderize.

Step 3

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with canola oil cooking spray.

Step 4

In a shallow dish, combine whole wheat breadcrumbs, paprika, garlic powder, onion powder, black pepper, and salt.

Step 5

In another bowl, lightly beat the egg whites.

Step 6

Remove chicken strips from the buttermilk and shake off excess. Dip each strip into egg whites, then into the breadcrumb mixture, ensuring even coating.

Step 7

Place the coated chicken strips onto the prepared baking sheet. Lightly spray the top of the chicken with canola oil cooking spray for extra crispiness.

Step 8

Bake in the preheated oven for 15-20 minutes, flipping halfway, until the chicken is golden brown and cooked through.

Step 9

While the chicken is baking, prepare the vegetables by slicing the tomato and cucumber into thin rounds.

Step 10

In a small bowl, mix low-fat Greek yogurt, lemon juice, and dried dill to create the sauce.

Step 11

Once the chicken is done, lay a whole wheat tortilla flat, placing a lettuce leaf in the center. Add several crispy chicken strips, slices of tomato and cucumber, and a tablespoon of yogurt sauce.

Step 12

Wrap tightly by folding in the sides and rolling up from the bottom. Repeat with the remaining tortillas.

Step 13

Serve immediately for the crispiest texture. Enjoy your Low Fat Crispy Chicken Wrap!

Nutrition Facts

Serving size	(1431.1g)

Amount per serving	% Daily Value*
Calories	1958.3

Total Fat 44.8g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 0.3g
Cholesterol 320.5mg	0%
Sodium 5677.5mg	0%
Total Carbohydrate 232.7g	0%
Dietary Fiber 29.5g	0%
Total Sugars 51.6g
Protein 169.0g	0%

Vitamin D 188.5IU	0%
Calcium 755.5mg	0%
Iron 17.6mg	0%
Potassium 2967.3mg	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: 20.1%

Protein: 33.6%

Carbs: 46.3%