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Four fresh chicken and veggie wraps sliced diagonally on a wooden board with lime wedges.
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High-Protein High-Fiber Chicken and Veggie Wraps

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 16 ounces boneless skinless chicken breast, sliced into strips
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 large high -fiber whole wheat tortillas
  • 1 cup canned black beans, rinsed and drained
  • 1 large red bell pepper, julienned
  • 2 cups fresh baby spinach
  • 1 medium avocado , sliced
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  • Season chicken strips with smoked paprika, garlic powder, salt, and black pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add chicken to the skillet and cook for 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
  • In a small bowl, whisk together the Greek yogurt and lime juice until smooth.
  • Lay the tortillas flat on a clean surface.
  • Divide the baby spinach, julienned bell peppers, and black beans evenly among the four tortillas.
  • Place the cooked chicken strips and avocado slices on top of the vegetables.
  • Drizzle the Greek yogurt dressing over the filling.
  • Fold the sides of each tortilla inward and roll tightly from the bottom to create the wrap.
  • Slice diagonally and serve immediately.