Nutrition Facts for Low sodium chicken and bacon wrap

Low Sodium Chicken and Bacon Wrap

Savor the perfect balance of wholesome flavor and smart nutrition with this Low Sodium Chicken and Bacon Wrap! Packed with tender shredded chicken simmered in low-sodium broth, crispy turkey bacon, creamy avocado, and fresh vegetables, this recipe offers a healthier twist on a classic favorite. Wrapped in soft whole wheat tortillas and drizzled with a tangy herb-infused Greek yogurt dressing, every bite is a delightful combination of textures and savory goodness. Quick and easy to prepare in just under an hour, this heart-healthy wrap is the ultimate lunchtime solution for those seeking low-sodium, high-flavor meals. Perfect for meal prep or a light dinner, these wraps are as versatile as they are satisfying.

Nutriscore Rating: 78/100
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Image of Low Sodium Chicken and Bacon Wrap
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Servings: 4

Ingredients

  • 2 pieces Boneless, skinless chicken breast
  • 1 cup Low-sodium chicken broth
  • 4 slices Turkey bacon (low sodium)
  • 4 pieces Whole wheat tortillas
  • 1 head Romaine lettuce
  • 1 large Tomato
  • 1 medium Avocado
  • 0.25 cup Greek yogurt (unsweetened)
  • 2 tablespoons Fresh parsley
  • 1 tablespoon Lemon juice
  • 0.5 teaspoon Garlic powder
  • 0.25 teaspoon Black pepper
  • 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small pot, bring the low-sodium chicken broth to a boil. Once boiling, add the chicken breasts, reduce heat to low, cover, and let simmer for 15-20 minutes or until the chicken is cooked through.

Step 3

While the chicken is cooking, place the turkey bacon slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 10 minutes or until crispy. Remove from the oven and set aside.

Step 4

Wash and dry the romaine lettuce leaves, then chop into thin slices. Dice the tomato and peel, pit, and dice the avocado. Set aside.

Step 5

Once the chicken is cooked, remove it from the broth and let it cool for a few minutes. Then, use two forks to shred the chicken into bite-sized pieces.

Step 6

In a small bowl, combine the Greek yogurt, chopped parsley, lemon juice, garlic powder, and black pepper. Mix well to make the herb dressing.

Step 7

Warm the whole wheat tortillas in the microwave for about 20-30 seconds to make them more pliable.

Step 8

Assemble each wrap: Place a warm tortilla on a plate, spread a tablespoon of the herb dressing in the center. Add a few slices of romaine lettuce, some diced tomato, a few avocado pieces, a quarter of the shredded chicken, and a slice of turkey bacon broken into pieces.

Step 9

Drizzle a bit more herb dressing over the top, roll the tortilla tightly to enclose the filling, and cut in half if desired.

Step 10

Serve immediately and enjoy your low sodium chicken and bacon wraps!

Nutrition Facts

Serving size (1874.7g)
Amount per serving % Daily Value*
Calories 1850.9
Total Fat 70.7g 0%
Saturated Fat 13.2g 0%
Polyunsaturated Fat 4.7g
Cholesterol 337.8mg 0%
Sodium 4110.3mg 0%
Total Carbohydrate 148.2g 0%
Dietary Fiber 32.0g 0%
Total Sugars 27.7g
Protein 153.5g 0%
Vitamin D 17.4IU 0%
Calcium 514.9mg 0%
Iron 17.0mg 0%
Potassium 3888.7mg 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: 34.5%
Protein: 33.3%
Carbs: 32.2%