Low Sodium Mini Chicken and Veggie Wraps

Elevate your lunch game with these delicious and healthy **Low Sodium Mini Chicken and Veggie Wraps**—a guilt-free meal packed with flavor and nutrients! Perfectly seasoned chicken strips are marinated in a zesty blend of garlic, lemon juice, smoked paprika, and olive oil, then paired with vibrant veggies like bell peppers, cucumber, cherry tomatoes, and creamy avocado. Nestled in whole wheat mini tortillas with a touch of low sodium mustard and fresh spinach, these wraps offer a heart-smart, low-sodium option without skimping on taste. Ready in just 30 minutes, they’re ideal for busy weekdays, meal prep, or on-the-go snacks. Serve them fresh or make them ahead for an irresistible, wholesome treat everyone will love!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 piece (about 8 oz) Chicken breast
• 1 tablespoon Olive oil
• 1 clove Garlic, minced
• 1 tablespoon Lemon juice
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Smoked paprika
• 1 cup Mixed bell peppers, sliced
• 0.5 cup Cucumber, julienned
• 0.5 cup Cherry tomatoes, halved
• 1 medium Avocado, sliced
• 8 pieces Whole wheat mini tortillas
• 1 cup Fresh spinach leaves
• 4 tablespoons Low sodium mustard

Directions

Step 1

Start by preparing the chicken. Rinse the chicken breast under cold water, then pat it dry with a paper towel.

Step 2

Cut the chicken into thin strips for quicker cooking.

Step 3

In a medium bowl, combine the olive oil, minced garlic, lemon juice, black pepper, and smoked paprika. Add the chicken strips and toss to coat. Let marinate for at least 10 minutes.

Step 4

Heat a non-stick skillet over medium heat. Once hot, add the marinated chicken strips. Cook for about 5 minutes on each side or until cooked through and no longer pink inside.

Step 5

Remove the cooked chicken from the skillet and set aside to cool slightly.

Step 6

While the chicken is cooling, prepare the vegetables. Slice the bell peppers, julienne the cucumber, halve the cherry tomatoes, and slice the avocado.

Step 7

Take each whole wheat mini tortilla and spread about 1/2 tablespoon of low sodium mustard in the center.

Step 8

Place a few spinach leaves on each tortilla, then add a portion of the cooked chicken.

Step 9

Top the chicken with sliced bell peppers, cucumber, cherry tomatoes, and avocado.

Step 10

Fold the sides of the tortilla toward the center, then roll it up tightly to create a wrap.

Step 11

Repeat the process for each mini tortilla until all ingredients are used.

Step 12

Serve immediately or wrap in foil to store in the refrigerator for later. These wraps can be enjoyed cold or slightly warmed.

Nutrition Facts

Serving size	(1064.0g)

Amount per serving	% Daily Value*
Calories	1386.7

Total Fat 58.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 2.4g
Cholesterol 195.0mg	0%
Sodium 1802.1mg	0%
Total Carbohydrate 131.7g	0%
Dietary Fiber 33.2g	0%
Total Sugars 12.5g
Protein 89.0g	0%

Vitamin D 0IU	0%
Calcium 307.9mg	0%
Iron 10.3mg	0%
Potassium 2586.9mg	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: 37.3%

Protein: 25.3%

Carbs: 37.4%