Whole Wheat Chicken Wrap
This Whole Wheat Chicken Wrap is a healthy and satisfying meal that is perfect for lunch or dinner. It is made with lean chicken breast, fresh vegetables, and a low-fat yogurt dressing, making it a nutritious option. This recipe excludes mayonnaise and sauces, making it suitable for those who want to avoid these high-fat ingredients.
Nutrition Facts
Per serving
Energy
215 kcal
Protein
16 g
Carbs
25 g
Fat
7 g
Fiber
4 g
Ingredients
Boneless, skinless Chicken Breast
100 gms (100g)
Red Onion
0.25 small cup (25g)
Cucumber
0.25 cup, sliced (25g)
Carrot, Grated
0.25 cup (25g)
Lettuce
0.25 cup, chopped (25g)
Skimmed Milk Curd
1 tbsp (15g)
lemon juice
1 tsp (5g)
Black Pepper
0.25 tsp (0.5g)
Common salt
0.5 tsp (2.5g)
whole wheat tortillas (Homemade)
2 small (100g)
Instructions
Preparation
For homemade wheat tortillas.
Mix whole wheat flour, salt, & oil. Add warm water gradually to form a soft dough. Knead 5–7 mins until smooth. Cover & rest for 20–30 mins.
Divide dough into equal balls. Roll each into a thin circle on a floured surface.
Heat a tawa. Cook each tortilla for 30–40 secs per side until light spots appear and it puffs. Use it.
Cooking Steps
Heat oil in a large skillet over medium-high heat.
Add sliced chicken and cook for 3-4 minutes until they are cooked.
Season with salt and pepper to taste.
In a small bowl, whisk together the salt ,pepper, skimmed milk curd and lemon juice.
Lay the homemade whole wheat tortillas on a flat surface and spread the curd dressing on each tortilla.
Add shredded lettuce, sliced red onion, sliced cucumber, and shredded carrot on top of the curd dressing.
Add the cooked chicken on top of the vegetables.
Roll up the tortillas tightly.
Serve immediately.