Low Sodium Paprika Chicken Wrap

Satisfy your craving for a wholesome, flavorful meal with this Low Sodium Paprika Chicken Wrap, a heart-healthy twist on a classic favorite. Juicy, oven-baked chicken breast is rubbed with a smoky paprika spice blend and paired with creamy mashed avocado, crisp red bell peppers, cucumber strips, and a refreshing dollop of non-fat Greek yogurt, all nestled in a soft whole wheat tortilla. With vibrant pops of lime and fresh cilantro, this wrap delivers bold flavor without the added salt, making it perfect for anyone seeking a low sodium option. Quick to prepare in just 35 minutes, this recipe is ideal for a nutritious lunch, on-the-go snack, or make-ahead dinner. Whether you're meal-prepping or enjoying it fresh, this guilt-free wrap is packed with protein, fiber, and irresistible taste!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 tablespoon Paprika
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 4 pieces Whole wheat tortillas
• 1 large Avocado
• 1 unit Lime
• 1 medium Red bell pepper
• 0.5 medium Cucumber
• 0.25 medium Red onion
• 0.5 cup Cilantro leaves
• 0.5 cup Non-fat Greek yogurt

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a small bowl, mix together the paprika, ground black pepper, and garlic powder.

Step 3

Rub the chicken breasts with olive oil and then coat them with the spice mixture.

Step 4

Place the seasoned chicken breasts on a baking sheet and bake in the preheated oven for 18-20 minutes or until the chicken is cooked through and has an internal temperature of 165°F (74°C).

Step 5

While the chicken is cooking, peel and dice the avocado and place it in a bowl.

Step 6

Add the juice from the lime to the avocado to prevent browning, and mash until creamy.

Step 7

Slice the red bell pepper, cucumber, and red onion into thin strips.

Step 8

Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.

Step 9

To assemble the wraps, lay a whole wheat tortilla flat and spread a spoonful of mashed avocado over the center.

Step 10

Layer the sliced chicken, red bell pepper, cucumber, red onion, and a handful of cilantro leaves on top.

Step 11

Add a dollop of non-fat Greek yogurt on top of the other ingredients.

Step 12

Fold the sides of the tortilla over the filling and roll tightly to close.

Step 13

Repeat the assembly process for the remaining tortillas and ingredients.

Step 14

Serve immediately or wrap in foil to enjoy later.

Nutrition Facts

Serving size	(1452.7g)

Amount per serving	% Daily Value*
Calories	2091.2

Total Fat 88.0g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 6.4g
Cholesterol 389.0mg	0%
Sodium 1744.1mg	0%
Total Carbohydrate 148.1g	0%
Dietary Fiber 37.2g	0%
Total Sugars 19.7g
Protein 179.1g	0%

Vitamin D 22.7IU	0%
Calcium 498.1mg	0%
Iron 16.2mg	0%
Potassium 4127.8mg	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: 37.7%

Protein: 34.1%

Carbs: 28.2%