Lunch · Chicken wrap
High-Protein Chicken Wrap
A generously filled wholegrain wrap with seasoned chicken, crunchy vegetables and a creamy garlic-yogurt dressing — high in protein, fiber and fresh volume.
- Makes
- 1large serving
- serving
- 1 wrap
- Cooking
- Stovetop
- Method
- Pan-fry15 min
What you’ll need
Ingredients
- Wrap
- 1 large wholegrain tortilla/wrap, about 60–65 g
- 150 g chicken breast
- 180 g pointed cabbage
- 100 g tomato
- 100 g cucumber
- 40 g red onion
- Garlic-yogurt dressing
- 60 g Greek yogurt, 2%
- ½–1 small garlic clove, finely grated
- 1 tsp lemon juice
- salt and pepper
- a small splash of water, if needed
- Chicken seasoning
- paprika
- garlic powder
- salt and pepper
Step by step
Method
Season the chicken with paprika, garlic powder, salt and pepper.
Cook the chicken in a non-stick pan over medium heat until fully cooked, then slice it or cut it into bite-sized pieces.
Mix the Greek yogurt with the grated garlic, lemon juice, salt and pepper. Add a small splash of water if needed to loosen the dressing.
Warm the tortilla briefly in the pan.
Fill the tortilla with the pointed cabbage, tomato, cucumber, red onion and chicken.
Spoon over the garlic-yogurt dressing, fold the wrap tightly and serve.
Make it your own
Make it spicy
Add fresh chilli or your favourite low-calorie hot sauce.
Add some cheese
Add a little reduced-fat cheese for a richer version.
Switch the sauce
Use another low-calorie dressing or yogurt-based sauce.
Change the crunch
Swap the pointed cabbage for iceberg, romaine or another crunchy cabbage or slaw mix.
Estimated nutrition
Per wrap
- ≈485
- kcal
- 50 g
- protein
- 11 g
- fiber
Estimated nutrition. Actual values may vary depending on the ingredients and products used.
Notes & substitutions
Base nutrition only
Optional cheese, chilli, hot sauce and alternative dressings are not included in the base nutrition values.