Whole30 Mini Chicken and Veggie Wraps

Elevate your healthy eating game with these Whole30 Mini Chicken and Veggie Wraps, a vibrant and refreshing meal that's perfect for lunch, dinner, or even as a snack! Featuring tender, oven-baked chicken seasoned with a flavorful blend of paprika, garlic, and onion powder, these wraps come together in mere minutes. Crisp romaine lettuce leaves serve as low-carb "tortillas," cradling a colorful medley of fresh veggies like red bell peppers, cucumbers, and carrots, along with creamy avocado slices and aromatic cilantro. A squeeze of fresh lime ties all the flavors together, making each bite a burst of zesty freshness. This gluten-free, paleo-friendly recipe is as satisfying as it is simple, offering a wholesome, no-fuss option for your Whole30 journey. Ideal for busy weeknights or meal prep, these wraps prove that clean eating can be both delicious and exciting!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 pieces romaine lettuce leaves
• 1 medium red bell pepper, thinly sliced
• 1 medium cucumber, julienned
• 1 medium carrot, julienned
• 1 medium avocado, sliced
• 0.5 cup fresh cilantro leaves
• 1 unit lime, cut into wedges

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Place the chicken breasts on a cutting board and pound them to an even thickness using a meat mallet.

Step 3

In a small bowl, mix together olive oil, garlic powder, onion powder, paprika, salt, and black pepper.

Step 4

Rub the seasoning mix over both sides of the chicken breasts.

Step 5

Place the chicken on a baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Step 6

Remove the chicken from the oven and let it rest for 5 minutes before slicing them into thin strips.

Step 7

While the chicken is cooking, prepare the vegetables by washing and slicing the red bell pepper, cucumber, and carrot as instructed.

Step 8

Prepare lettuce leaves by washing and patting them dry with a paper towel.

Step 9

Lay out the romaine lettuce leaves and fill each one with a few slices of chicken, bell pepper, cucumber, carrot, a slice of avocado, and a few cilantro leaves.

Step 10

Serve the wraps with lime wedges for squeezing over the top.

Step 11

Enjoy your Whole30 Mini Chicken and Veggie Wraps as a healthy meal or snack!

Nutrition Facts

Serving size	(1219.9g)

Amount per serving	% Daily Value*
Calories	1400.7

Total Fat 69.2g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 1616.7mg	0%
Total Carbohydrate 47.9g	0%
Dietary Fiber 21.9g	0%
Total Sugars 13.6g
Protein 150.2g	0%

Vitamin D 4.5IU	0%
Calcium 238.3mg	0%
Iron 9.5mg	0%
Potassium 3166.5mg	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: 44.0%

Protein: 42.5%

Carbs: 13.5%