Marinated Chicken Salad Wraps
Juicy cumin-and-coriander marinated chicken with crisp lettuce, tomato and cucumber, all wrapped up for an easy, fresh lunch. Make it gluten free by using these low-carb, high-protein wraps.
Salad
By Dr Jane Smith, Accredited Practising Dietitian
22g
Carbs per serving
4
Serves
15 min
Prep
10 min
Cook
Ingredients
Adjust servings
Quantities scaled for 4 serves (recipe as written serves 4).
- 2 chicken breasts (about 400g), thinly sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1/2 tsp salt
- 4 large wraps (see description for a gluten-free option)
- 2 cups shredded lettuce
- 2 tomatoes, sliced
- 1 cucumber, sliced
Method
- In a bowl, whisk together the olive oil, ground cumin, ground coriander, garlic powder and salt to make a marinade.
- Add the sliced chicken and toss to coat. Leave to marinate for at least 15 minutes.
- Heat a frying pan over medium-high heat and cook the chicken for 5-6 minutes, turning, until golden and cooked through.
- Warm the wraps briefly in a dry pan or microwave so they're soft and easy to roll.
- Layer the lettuce, tomato, cucumber and chicken onto each wrap.
- Roll up tightly, slice in half and serve.
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Carbohydrate counts are a guide only. Individual needs vary — speak with your diabetes healthcare team about how a recipe fits into your meal plan.