Roasted Chicken and Veggie Wrap


Ultra Basic





A recipe allowed in a / diet.

Everyone needs a little spice every once in a while, and so does this recipe! That’s why we have prepared a mix that includes most of our favorite spices. And they work very well with some flavory Mexican food. This roasted chicken and veggie wrap included!

Nutritional Chart

Calories: 502 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 37 g
  • 35 g
  • 23 g

Ingredients Needed for Roasted Chicken and Veggie Wrap

1 teaspoon salt
½ teaspoon curry powder
½ teaspoon onion powder
½ teaspoon turmeric
½ teaspoon sugar
½ teaspoon dried coriander
½ teaspoon garlic powder
0.5 tea spoon seven-spice powder
½ teaspoon cumin powder
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
10 ounces of chicken breast, thinly sliced
1 onion, sliced
1 tablespoon olive oil
2 tortilla wraps

How to Make Roasted Chicken and Veggie Wrap

  1. First prepare the mix of spices.
  2. Grab a small bowl and add the salt, curry powder, onion powder, sugar, dried coriander, garlic powder, seven-spice powder and cumin powder.
  3. Preheat the oven to 360°F/180°C.
  4. Add the bell peppers, chicken, and onion in a baking tray. Spice up the chicken with the mix of spices. You won’t need all of the mix, add around 1-2 teaspoons and keep the rest for later recipes.
  5. Slide the tray into the oven for the next 20 minutes.
  6. Lay the tortilla wraps on the wooden board. Divide the mixture between both tortillas.
  7. Fold the tortilla and serve.

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