LunchMediterraneanHigh ProteinQuickBudget FriendlyFamily Friendly
Paprika Chicken and Chickpea Romaine Wrap
Warm spiced chicken and chickpeas tucked into a crisp romaine tortilla wrap with tomato and cucumber.
- Calories
- 720
- Protein
- 43g
- Carbs
- 68g
- Fat
- 27g
Per serving
Ingredients
For 4 servings · 27 min total
- boneless skinless chicken thighspatted dry and thinly sliced20 oz
- chickpeasdrained and rinsed1 can
- whole-wheat tortilla.4
- romaine lettucethinly sliced1/2
- tomatodiced1/2 lb
- cucumberdiced1
- onionfinely diced1/8 lb
- cooking oil.4 tsp
- paprika.1 tsp
- italian seasoning.1 tsp
- kosher salt.1 tsp
- black pepper.1/2 tsp
Instructions
- 1Finely dice the onion and tomato, dice the cucumber, and thinly slice the romaine and chicken. Do not rinse the raw chicken. Season the chicken with the paprika, Italian seasoning, kosher salt, and black pepper.
- 2Heat the cooking oil in a skillet over medium-high heat. Add the chicken and onion and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else.
- 3Add the chickpeas to the skillet and cook for 2-3 minutes, stirring, until warmed through and lightly browned. Taste and adjust with kosher salt and black pepper.
- 4Warm the tortilla in the skillet for 20-30 seconds per side until pliable. Fill it with romaine, chicken, chickpeas, tomato, and cucumber, fold, and serve.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.