Messy Zesty Dairy&Gluten-Free Chicken Wraps

Fit Girl Chicken Lettuce WrapsI used to make chicken sandwiches, but now I’m all about that gluten-free healthy life, so I transformed a high-calorie, sugary recipe wrapped in bread, to one that’s good for me.

Messy Zesty Chicken Wraps

  • 3 large chicken breasts
  • Red bell pepper, cored, and sliced into strips
  • Green leaf lettuce, washed
  • 1/3 cup chopped walnuts or pecans
  • 3 Fuji apples, peeled and diced


For the marinade:

  • ½ cup dark sweet pitted cherries (you can find them in the frozen section if out of season)
  • 2 T lime juice
  • 1 tablespoon chopped fresh garlic
  • 1 T maple syrup
  • ¼ teaspoon dried red chilies
  • 4 teaspoons sriracha sauce
  • ½ bunch cilantro, washed

 For the cilantro-lime sauce:

  • 2/3 cup light vegan mayo
  • 1 T maple syrup
  • ½ bunch cilantro, washed
  • 2 T lime juice
  • 3 T sriracha sauce

Add all the ingredients for the marinade in a food processor, and pour into a large plastic bag. Add the chicken to the bag, zip up, coat the chicken in the marinade, and chill in the refrigerator for 24 hours. Forty-five minutes prior to when you want to eat, preheat the oven to 350 degrees. Remove the chicken with sauce from the refrigerator and pour into a large glass baking pan and bake for 35 minutes. While the chicken is cooking, put all of the cilantro-lime sauce ingredients into a food processor until creamy. Pour the sauce into a small bowl.

When chicken is done cooking, slice chicken into thin strips. Place a piece of lettuce on a plate, add a few pieces of chicken, and a few strips of red bell pepper, some nuts and apple pieces. Add a dollop of the cilantro-lime sauce. Repeat this process so that each plate will have several rolls of chicken with bell peppers. Serve with iced tea, and lots of napkins.

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