Paprika Chicken Crunch Wrap
A crisp, filling chicken wrap with romaine, tomato, carrot, and cheddar.
- Calories
- 575
- Protein
- 38g
- Carbs
- 57g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 20 min total
- boneless skinless chicken thighspatted dry and thinly sliced16 oz
- whole-wheat tortilla.4
- romaine lettucethinly sliced6 oz
- tomatodiced8 oz
- carrotcoarsely grated4 oz
- shredded cheddar cheese.2 oz
- cooking oil.4 tsp
- paprika.1/2 tsp
- kosher salt.1 tsp
- black pepper.1/2 tsp
Instructions
- Do not rinse the chicken. Pat it dry, then season it with paprika, kosher salt, and black pepper. Heat the cooking oil in a skillet over medium heat and cook the chicken until browned and the thickest piece reads 165°F (74°C). Wash the board, knife, and your hands with soap and water before touching anything else.
- Warm the tortilla in the same skillet until flexible and lightly toasted, about 30-60 seconds per side, then fill it with romaine lettuce, tomato, carrot, cheddar, and the chicken. Fold in the sides and roll tightly.
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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.