Vegetarian Curry Chicken Wrap

Savor the bold flavors of a Vegetarian Curry Chicken Wrap, a plant-powered twist on a classic favorite. This quick and easy recipe combines tender plant-based chicken strips simmered in a luscious coconut curry sauce with vibrant vegetables like red bell pepper, carrots, and baby spinach. Infused with fragrant curry powder and topped with fresh cilantro and a squeeze of lime, this recipe offers the perfect balance of spice and creaminess. Wrapped in wholesome whole wheat tortillas, these wraps are not only packed with protein and nutrients but also make a satisfying handheld meal for lunch or dinner. Ready in just 35 minutes, this vegetarian delight is a delicious option for those craving a flavorful, hassle-free meal. Perfect for meal prep or enjoying fresh off the skillet, it's a must-try for curry and wrap lovers alike!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced red onion
• 2 minced garlic cloves
• 1 medium, sliced red bell pepper
• 2 medium, julienned carrots
• 8 ounces plant-based chicken strips
• 1 tablespoon curry powder
• 1 cup coconut milk
• 2 cups baby spinach
• 4 large whole wheat wraps
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped cilantro
• 1 cut into wedges lime

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Add the diced red onion and sauté for about 3 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for another minute, ensuring not to burn it.

Step 4

Add the sliced red bell pepper and julienned carrots to the skillet. Sauté for about 5 minutes until the vegetables are tender.

Step 5

Introduce the plant-based chicken strips to the skillet and stir well.

Step 6

Add the curry powder, coconut milk, salt, and black pepper, stirring everything together. Allow the mixture to simmer for about 5 minutes, or until the plant-based chicken is heated through and the sauce thickens slightly.

Step 7

Turn off the heat and add the baby spinach, stirring until it wilts into the curry mixture.

Step 8

Lay one whole wheat wrap on a flat surface and spoon a quarter of the curry mixture into the center. Spread it evenly leaving some space at the edges.

Step 9

Fold in the sides of the wrap and then roll it tightly from the bottom up. Repeat with the remaining wraps and filling.

Step 10

Serve the wraps immediately, garnished with chopped cilantro and accompanied by lime wedges on the side.

Nutrition Facts

Serving size	(1179.9g)

Amount per serving	% Daily Value*
Calories	1354.2

Total Fat 57.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 6497.0mg	0%
Total Carbohydrate 151.0g	0%
Dietary Fiber 31.8g	0%
Total Sugars 37.1g
Protein 67.4g	0%

Vitamin D 0IU	0%
Calcium 490.1mg	0%
Iron 18.7mg	0%
Potassium 1926.6mg	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: 37.1%

Protein: 19.4%

Carbs: 43.5%