Paleo Chicken Pita Wrap
Elevate your lunch game with this hearty and wholesome Paleo Chicken Pita Wrap, a perfect fusion of health and flavor! Juicy grilled chicken marinated in a zesty blend of olive oil, lemon juice, garlic, and paprika takes center stage, wrapped in a soft, homemade grain-free pita crafted from coconut and tapioca flours. Filled with vibrant layers of fresh spinach, creamy avocado, crisp cucumber, tangy cherry tomatoes, and red onion, this wrap is both nutritious and satisfying. Whether you're following a Paleo diet or just seeking a gluten-free alternative, this recipe is quick to prepare, packed with nourishing ingredients, and perfect for a protein-rich, low-carb meal. Make it a staple for your lunchbox or a crowd-pleaser at your next gathering!
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Ingredients
- 2 pieces chicken breast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut flour
- 2 tablespoons tapioca flour
- 3 large eggs
- 1 cup water
- 1 cup fresh spinach leaves
- 10 pieces cherry tomatoes
- 1 large avocado
- 0.5 medium cucumber
- 0.25 medium red onion
Directions
Step 1
In a bowl, combine olive oil, lemon juice, garlic powder, paprika, sea salt, and black pepper. Mix well to make the marinade.
Step 2
Slice each chicken breast in half horizontally to make 4 thin pieces. Place them in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and ensure the chicken is well-coated. Marinate for at least 15 minutes.
Step 3
While the chicken is marinating, prepare the wrap batter. In a mixing bowl, combine coconut flour, tapioca flour, eggs, and water. Whisk until smooth and set aside.
Step 4
Preheat a non-stick skillet over medium heat. Pour a small amount of the batter into the skillet and tilt it to form a circle, about 6 inches in diameter. Cook until the edges start to lift, about 2 minutes, then flip and cook for an additional minute. Repeat until all batter is used, forming 4 wraps.
Step 5
Heat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 4-5 minutes on each side or until cooked through and golden brown.
Step 6
Prepare the filling by slicing cherry tomatoes, avocado, cucumber, and red onion into thin slices. Set aside the fresh spinach leaves.
Step 7
To assemble the wraps, place a Paleo-friendly wrap on a flat surface. Layer with spinach, grilled chicken, sliced tomatoes, avocado, cucumber, and red onion.
Step 8
Fold the wrap over the filling and serve immediately. Enjoy your delicious Paleo Chicken Pita Wrap!
Nutrition Facts
| Serving size | (1255.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1329.0 |
| Total Fat 83.5g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 764.4mg | 0% |
| Sodium 3396.3mg | 0% |
| Total Carbohydrate 61.4g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 12.3g | |
| Protein 97.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 241.1mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 2788.3mg | 0% |
Source of Calories