Gluten-Free Paprika Chicken Wrap

Savor the bold flavors of this easy and delicious Gluten-Free Paprika Chicken Wrap, a perfect meal for lunch or dinner that’s both wholesome and satisfying. Tender, spice-rubbed chicken breasts are pan-seared to golden perfection with a blend of smoky paprika, garlic, and onion powders, then paired with a medley of fresh veggies like crisp romaine lettuce, juicy cherry tomatoes, and crunchy cucumbers. A creamy avocado-lime dressing adds a tangy, velvety finish, all wrapped in soft gluten-free tortillas for a meal that’s bursting with flavor and gluten-free goodness. Ready in just 30 minutes, this healthy, protein-packed wrap is ideal for busy weeknights or meal prep. Whether you’re gluten-sensitive or simply looking for a fresh take on wraps, this vibrant recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces Boneless chicken breasts
• 2 teaspoons Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 pieces Gluten-free tortillas
• 1 cup Romaine lettuce
• 0.5 cup Cherry tomatoes
• 0.25 cup Cucumber
• 0.25 cup Red onion
• 1 piece Avocado
• 1 tablespoon Lime juice

Directions

Step 1

Preheat your skillet over medium heat.

Step 2

In a small bowl, mix paprika, garlic powder, onion powder, salt, and black pepper together.

Step 3

Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.

Step 4

Place the seasoned chicken in the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.

Step 5

While the chicken is cooking, prepare the vegetables: chop the romaine lettuce, halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Set aside.

Step 6

In a small bowl, mash the avocado with a fork until smooth. Add lime juice and a pinch of salt, mixing well to form a creamy dressing.

Step 7

Once the chicken is cooked, remove from heat and let it rest for a couple of minutes before slicing thinly.

Step 8

Warm the gluten-free tortillas in a clean skillet for about 30 seconds per side.

Step 9

Assemble the wraps by spreading a generous amount of avocado dressing over each tortilla.

Step 10

Layer with romaine lettuce, sliced chicken, cherry tomatoes, cucumber, and red onion.

Step 11

Fold the sides of the tortilla inwards and roll tightly to close the wrap.

Step 12

Serve immediately and enjoy your delicious gluten-free paprika chicken wraps!

Nutrition Facts

Serving size	950.7 grams (950.7g)

Amount per serving	% Daily Value*
Calories	1627

Total Fat 71.60g	92%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 5.40g
Cholesterol 296mg	99%
Sodium 2273mg	99%
Total Carbohydrate 127.50g	46%
Dietary Fiber 22.90g	82%
Total Sugars 10.50g
Protein 122.30g	245%

Vitamin D 17IU	87%
Calcium 286mg	22%
Iron 10mg	57%
Potassium 2370mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 29.8%

Carbs: 31.0%