Coconut Curry Chicken Wrap

🛒 Ingredients

• Chicken Breast, boneless, skinless 150 g · 240 kcal
• Light Coconut Milk 60 g · 100 kcal
• Red Curry Paste 15 g · 30 kcal
• Red Bell Pepper 50 g · 15 kcal
• Carrot 30 g · 12 kcal
• Fresh Spinach 30 g · 7 kcal
• Whole Wheat Tortilla 60 g · 180 kcal
• Lime Juice 5 g · 1 kcal
• Fresh Cilantro 5 g · 1 kcal
• Olive Oil 5 g · 40 kcal

👨‍🍳 Instructions

1. Dice chicken breast into small pieces. Heat olive oil in a pan over medium-high heat and cook chicken until browned and cooked through.
2. Add red curry paste to the pan with the cooked chicken and stir for 1 minute until fragrant.
3. Pour in the light coconut milk and bring to a simmer. Cook for 3-5 minutes until the sauce slightly thickens and coats the chicken. Stir in lime juice.
4. While the chicken is simmering, julienne the red bell pepper and shred the carrot.
5. Warm the whole wheat tortilla according to package instructions. Lay it flat.
6. Spread a layer of fresh spinach leaves on the tortilla, then add the cooked curry chicken mixture, bell pepper, and carrot.
7. Sprinkle with fresh cilantro. Tightly roll up the tortilla into a wrap, tucking in the sides.
8. Slice the wrap in half diagonally if desired, and serve immediately.