Whole30 Chicken Curry Wrap

Satisfy your cravings for bold, vibrant flavors while staying true to your Whole30 goals with this irresistible Whole30 Chicken Curry Wrap recipe! Made with tender, bite-sized pieces of seasoned chicken breast, enveloped in a creamy, aromatic coconut curry sauce enhanced with garlic, fresh ginger, and warm curry spices, this recipe transforms simple ingredients into a flavor-packed meal. Baby spinach adds a pop of freshness, while crisp Romaine lettuce leaves serve as the perfect low-carb, gluten-free wrap for a wholesome, hands-on dining experience. Garnished with fresh cilantro and a squeeze of lime, these nutrient-rich wraps are an easy, family-friendly option for lunch or dinner, ready in under an hour! Perfect for meal preppers and fans of healthy, flavorful eating, this dish delivers both comfort and convenience.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken breasts
• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 tablespoon Curry powder
• 1 cup Canned coconut milk
• 2 cups Baby spinach leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 large Head of Romaine lettuce
• 2 pieces Lime wedges

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Step 2

Heat a large skillet over medium heat and add 1 tablespoon of coconut oil.

Step 3

Add the chicken pieces to the skillet and cook until browned and cooked through, about 6-8 minutes.

Step 4

Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of coconut oil.

Step 6

Add the chopped onion and cook until translucent, about 4 minutes.

Step 7

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 8

Sprinkle the curry powder over the onion mixture and stir to combine.

Step 9

Pour in the coconut milk, mixing until the curry powder is well incorporated.

Step 10

Bring the mixture to a simmer, then add the cooked chicken pieces back into the skillet.

Step 11

Stir in the baby spinach and allow it to wilt, about 2-3 minutes.

Step 12

Taste and adjust seasoning with additional salt and pepper, if desired.

Step 13

Remove from heat and sprinkle with fresh cilantro.

Step 14

Separate the Romaine lettuce leaves, wash, and pat them dry.

Step 15

Spoon the chicken curry mixture into each lettuce leaf, wrapping them around the filling like a burrito.

Step 16

Serve the wraps with lime wedges on the side for squeezing over the wraps just before eating.

Nutrition Facts

Serving size	(1579.0g)

Amount per serving	% Daily Value*
Calories	1748.8

Total Fat 104.1g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 3672.5mg	0%
Total Carbohydrate 56.0g	0%
Dietary Fiber 19.8g	0%
Total Sugars 21.5g
Protein 157.0g	0%

Vitamin D 4.5IU	0%
Calcium 314.9mg	0%
Iron 26.2mg	0%
Potassium 3187.7mg	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: 52.4%

Protein: 35.1%

Carbs: 12.5%