French · Lunch
Herb Roast Chicken Wrap (GLP-1)
Sliced roast chicken breast wrapped in a low-carb tortilla with white beans, arugula, roasted red pepper and a lemon-herb yogurt sauce. Rosemary and thyme season the chicken, while parsley and dill brighten the filling. Built for protein-forward, easy-digesting eating with minimal refined starch.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
398Calories
38.2gProtein
11.4gFat
32.1gCarbs
3.9gSugar
10.8gFiber
870mgSodium
100mgChol
2.6gSat Fat
780mgPotassium
140mgCalcium
3.4mgIron
0.4mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Pat the chicken dry, rub with 1/2 tsp olive oil, rosemary, thyme, garlic, salt and pepper.
2
Roast
Place on a tray and roast at 400°F (200°C) for 16–18 minutes until the thickest part reaches 165°F and juices run clear.
3
Rest
Let sit 5 minutes, then slice thinly against the grain.
4
Build
Lay tortilla flat, spread yogurt sauce mixed with remaining 1/2 tsp lemon juice and dill down the centre, layer arugula, beans, pepper and chicken, fold sides, roll tightly and slice diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless skinless chicken breast
- 2 tsp2 tsp olive oil, divided
- 1 tsp1 tsp fresh rosemary
- 1 tsp1 tsp fresh thyme
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 low-carb whole wheat tortilla (about 8 inch/20cm)
- 1/2 cup90g cooked cannellini beans
- 22 small handful arugula (about 15g)
- 44 thin slices roasted red bell pepper (about 25g)
- 4 tbsp60g plain Greek yogurt
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp fresh dill
- 1/2 tsp1/2 tsp lemon zest
