Low Sodium Chicken and Corn Roll

Elevate your lunchtime routine with these wholesome Low Sodium Chicken and Corn Rolls, a flavor-packed yet heart-healthy delight! This recipe combines tender shredded chicken breast, sweet bursts of fresh corn kernels, and the refreshing crunch of red bell pepper and cucumber, all wrapped in soft whole wheat tortillas. Creamy mashed avocado, brightened with a squeeze of fresh lime, ties the filling together with silky perfection, while cilantro adds a vibrant herbal note. With just 20 minutes of prep time and a quick cook time, these portable rolls are perfect for busy weekdays or meal-prep sessions. Packed with protein, fiber, and natural ingredients, these low-sodium wraps deliver big on taste without compromising on your dietary needs. Serve them as a satisfying lunch, snack, or picnic treat, and enjoy guilt-free indulgence!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 1 cup Fresh corn kernels
• 4 pieces Whole wheat tortillas
• 1 large Red bell pepper
• 1 small Cucumber
• 1 ripe Avocado
• 1 whole Lime
• 0.5 cup Fresh cilantro leaves
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season the chicken breasts with ground black pepper. Heat olive oil in a skillet over medium heat.

Step 3

Cook the chicken breasts in the skillet for about 5-6 minutes on each side, until browned and cooked through. Remove from the skillet and let cool slightly before shredding into thin strips.

Step 4

While the chicken is cooking, prepare the vegetables. Dice the red bell pepper and cucumber into small cubes. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and squeeze the juice of one lime over it, mixing well.

Step 5

In a large mixing bowl, combine the cooked chicken, corn kernels, diced bell pepper, diced cucumber, and chopped cilantro leaves. Gently fold in the mashed avocado until evenly distributed.

Step 6

Warm the whole wheat tortillas in the oven for about 5 minutes or until they are pliable.

Step 7

Lay a warm tortilla on a flat surface and spoon a generous portion of the chicken and corn mixture onto the center. Fold in the sides, then roll up tightly from the bottom to form a neat log.

Step 8

Repeat the process with the remaining tortillas.

Step 9

Cut each roll in half diagonally and serve immediately, or wrap in foil to enjoy later.

Nutrition Facts

Serving size	(1350.2g)

Amount per serving	% Daily Value*
Calories	1770.2

Total Fat 65.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 295.8mg	0%
Sodium 1613.9mg	0%
Total Carbohydrate 168.4g	0%
Dietary Fiber 34.6g	0%
Total Sugars 25.6g
Protein 137.4g	0%

Vitamin D 17.4IU	0%
Calcium 325.7mg	0%
Iron 13.7mg	0%
Potassium 3451.4mg	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: 32.4%

Protein: 30.4%

Carbs: 37.2%