Paleo Mini Chicken and Veggie Wraps

Light, fresh, and perfectly portable, these Paleo Mini Chicken and Veggie Wraps are the ultimate healthy snack or lunch option for those on the go. Tender chicken strips are marinated in a zesty blend of garlic, lime juice, and coconut aminos, then sautéed to perfection and paired with vibrant, crunchy veggies like bell peppers, carrots, and cucumbers. Wrapped in crisp romaine lettuce leaves and topped with creamy avocado and fragrant cilantro, these gluten-free and dairy-free wraps are bursting with flavor and nutrition. With just 30 minutes from prep to plate, they make an easy, grain-free meal that’s ideal for anyone following a Paleo lifestyle or simply seeking a fresh, wholesome recipe.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1 medium chicken breast
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 1 tablespoon coconut aminos
• 1 tablespoon lime juice
• 10 large romaine lettuce leaves
• 1 small red bell pepper
• 1 large carrot
• 0.5 large cucumber
• 0.25 cup cilantro
• 1 large avocado

Directions

Step 1

Start by prepping the chicken breast. Slice the medium chicken breast into thin, bite-sized strips for quick and even cooking.

Step 2

In a mixing bowl, combine the chicken strips with 1 tablespoon of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of garlic powder, 1 tablespoon of coconut aminos, and 1 tablespoon of lime juice. Stir well to ensure all chicken pieces are evenly coated.

Step 3

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 4

Once the oil is hot, add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.

Step 5

While the chicken is cooking, prepare the vegetables: thinly slice the red bell pepper, julienne the carrot, and slice the cucumber into thin matchsticks.

Step 6

Wash and dry the large romaine lettuce leaves, ensuring they are ready for wrapping.

Step 7

Once the chicken is cooked, remove it from the heat and let it cool slightly.

Step 8

To assemble the wraps, take one lettuce leaf and lay it flat. Add a few strips of chicken, a few slices of red bell pepper, carrot, and cucumber.

Step 9

Add a few cilantro leaves and a slice or two of avocado on top.

Step 10

Carefully roll the lettuce leaf over the filling, securing with a toothpick if necessary.

Step 11

Repeat with the remaining ingredients to make approximately 10 mini wraps.

Step 12

Serve immediately or store in the fridge for up to a day for a convenient Paleo-friendly option.

Nutrition Facts

Serving size	(880.1g)

Amount per serving	% Daily Value*
Calories	885.5

Total Fat 62.9g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 7.0g
Cholesterol 107.5mg	0%
Sodium 1935.4mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 15.5g
Protein 43.6g	0%

Vitamin D 0IU	0%
Calcium 145.1mg	0%
Iron 4.4mg	0%
Potassium 2323.5mg	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: 61.0%

Protein: 18.8%

Carbs: 20.1%