Rainbow Chicken Wraps Bright, crunchy and full of colour. Encourage kids to choose colourful fillings and build their own rainbow wrap. Lunch Print this recipe Details Serves: 4Number of ingredients: 14To prep: 15 minutesTo cook: 12 minutesDifficulty: Easy Nutrition per servingKilojoules: 1326Calories: 317Protein: 31gFat: 13gSaturated Fat: 4.6gCarbohydrates : 12.5gCarbohydrates per 100g: 4.2gFibre: 11.8gSodium: 323mgPotassium: 934mg Ingredients 4 low-carb wraps 400g chicken thigh, excess fat removed 1 teaspoon olive oil 1 teaspoon mild paprika ½ teaspoon garlic powder Pinch of salt 1 carrot, grated ½ red capsicum, diced ½ cucumber, diced 1 cup iceberg lettuce, shredded ½ avocado, sliced Zesty yoghurt dressing ½ cup plain Greek yoghurt, reduced fat 1 tablespoon lemon or lime juice 1 tablespoon finely chopped fresh mint or coriander Method Chicken: Place the chicken in a bowl and coat with olive oil, paprika, garlic powder and salt. Cook in a frying pan over medium heat for about 5–6 minutes each side, or until cooked through. Alternatively, cook in an air fryer. Set aside to rest, then slice. Dressing: In a small bowl, mix the Greek yoghurt, lemon juice, and mint or coriander together. Set aside. Lay each of the wraps onto 4 large plates. On one side of the wrap, add the chicken, carrot, capsicum, cucumber and lettuce. Finish with some avocado slices and drizzle with zesty yoghurt dressing. Roll each wrap up. Fold in the sides and roll firmly to make a wrap. Cut in half and serve.
