Low Sodium Chicken Curry Wrap

Experience the vibrant flavors of a Low Sodium Chicken Curry Wrap, a wholesome twist on a classic favorite that’s perfect for a heart-healthy meal on the go. This recipe features tender pieces of chicken simmered in a fragrant, coconut milk-based curry sauce infused with garlic, ginger, and warm spices like cumin and coriander. Piled onto whole wheat tortillas with crisp spinach leaves and sweet red bell peppers, these wraps are both nutritious and satisfying. Fresh lime juice and a dash of cilantro brighten the dish, while minimal salt lets the bold spices shine. Ready in just 40 minutes, this easy-to-make wrap is ideal for quick lunches, weeknight dinners, or meal prep. Enjoy all the comforting richness of curry in a convenient, low-sodium package!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 2 tablespoons Olive oil
• 1 medium, finely chopped Yellow onion
• 3 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 cup Coconut milk
• 2 tablespoons Fresh lime juice
• 0.5 cup, chopped Fresh cilantro
• 4 large Whole wheat tortillas
• 2 cups Fresh spinach leaves
• 1 medium, thinly sliced Red bell pepper

Directions

Step 1

Cut the chicken breast into bite-sized pieces.

Step 2

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 3

Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.

Step 4

Add the curry powder, ground cumin, and ground coriander, stirring continuously for 1-2 minutes to toast the spices.

Step 5

Pour in the coconut milk and bring the mixture to a simmer.

Step 6

Add the chicken pieces to the skillet, stirring to coat them with the sauce. Cover and let it cook for about 10-12 minutes, or until the chicken is cooked through.

Step 7

Stir in fresh lime juice and half of the chopped cilantro. Remove from heat.

Step 8

Warm the whole wheat tortillas in a dry skillet for about 30 seconds each side or in a microwave for 10-15 seconds.

Step 9

To assemble the wraps, place some fresh spinach leaves and sliced red bell peppers onto each tortilla.

Step 10

Spoon the chicken curry mixture over the spinach and peppers. Sprinkle with the remaining chopped cilantro.

Step 11

Fold in the sides of the tortilla and roll it up to enclose the filling completely.

Step 12

Serve the wraps warm, with any extra sauce served on the side for dipping if desired.

Nutrition Facts

Serving size	(1270.7g)

Amount per serving	% Daily Value*
Calories	1688.5

Total Fat 58.4g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 4.9g
Cholesterol 390.1mg	0%
Sodium 6938.9mg	0%
Total Carbohydrate 145.6g	0%
Dietary Fiber 19.2g	0%
Total Sugars 30.7g
Protein 148.4g	0%

Vitamin D 0IU	0%
Calcium 369.9mg	0%
Iron 21.0mg	0%
Potassium 2842.0mg	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: 30.9%

Protein: 34.9%

Carbs: 34.2%