Whole30 Curry Chicken Wrap

Elevate your lunch game with these flavorful Whole30 Curry Chicken Wraps, a vibrant and nutrient-packed meal that’s as healthy as it is satisfying. Juicy, spice-infused chicken breast is simmered in a creamy coconut milk curry sauce and tucked into crisp romaine lettuce leaves for a refreshing, low-carb twist on traditional wraps. Packed with fresh veggies like baby spinach, red bell pepper, and cucumber, and topped with zesty lime juice and fragrant cilantro, this recipe offers a perfect balance of bold flavors and wholesome ingredients. Ready in under an hour, these wraps are ideal for meal prep or a quick, fuss-free dinner. Plus, they’re completely dairy-free, gluten-free, and Whole30-compliant, making them an excellent choice for anyone embracing a clean-eating lifestyle.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 tablespoons curry powder
• 1 cup coconut milk
• 3 cups baby spinach
• 1 large, sliced red bell pepper
• 1 medium, julienned cucumber
• 3 chopped green onions
• 8 pieces large romaine lettuce leaves
• 1 cup, chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.

Step 2

Add the diced onion to the skillet and sauté until translucent, about 3-4 minutes.

Step 3

Add the minced garlic and curry powder; cook for an additional 1 minute until fragrant.

Step 4

Stir in the coconut milk and bring the mixture to a gentle simmer.

Step 5

Season the chicken breasts with salt and black pepper.

Step 6

In a separate skillet, heat the remaining tablespoon of coconut oil over medium heat and cook the chicken breasts until fully cooked through, about 7-8 minutes per side.

Step 7

Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.

Step 8

Add the sliced chicken back to the curry sauce; stir to coat evenly and cook for another 2-3 minutes.

Step 9

In a large bowl, combine baby spinach, red bell pepper, cucumber, and green onions.

Step 10

Drizzle the lime juice over the vegetable mixture and toss to combine.

Step 11

To assemble the wraps, lay the romaine lettuce leaves flat and place about 1/4 cup of the vegetable mixture on each leaf.

Step 12

Top with slices of curry chicken and sprinkle with chopped cilantro.

Step 13

Fold the lettuce leaf around the filling and serve immediately.

Nutrition Facts

Serving size	(1386.0g)

Amount per serving	% Daily Value*
Calories	1112.1

Total Fat 42.0g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 295.8mg	0%
Sodium 6843.3mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 32.8g
Protein 117.2g	0%

Vitamin D 3.5IU	0%
Calcium 305.1mg	0%
Iron 18.5mg	0%
Potassium 2400.5mg	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: 34.3%

Protein: 42.5%

Carbs: 23.2%