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Peruvian Chicken Wraps

Instructions for the chicken 1. Add avocado oil, garlic, cumin, sea salt and lime zest to a large bowl. Whisk all ingredients until thoroughly combined. 2. Add chicken to the marinade and mix until the marinade coats the chicken completely. Set aside for 5 minutes. You can prep the veggies at this time. 3. Heat skillet to medium heat. When the skillet is hot, add the marinated chicken and sear for 3-4 minutes or until cooked halfway. Flip and cook on the other side. 4. Place in a Tupperware to allow chicken to rest for 2-3 minutes. 5. Remove chicken and place on a cutting board and slice into 1-inch (2.5 cm) strips. Place chicken back into Tupperware, secure the lid and shake to allow the juices to coat the chicken. Instructions for the sauce: 1. Add all ingredients to a high-speed blender or food processor and blend until smooth and creamy. Putting the wrap together 1. Gently remove part of the rib from the collard green leaves so they are easier to roll without puncturing the leaf. Overlap 2 leaves. 2. Spread cabbage, alfalfa sprouts, chicken and avocado along the center of the leaves. Top with cashew lime cream sauce. 3. Roll leaves like a burrito and slice in the center. 4. Serve with the remaining cashew lime sauce as dipping
These Peruvian Chicken Wraps with cashew lime sauce are delicious and can be made in less than 25 min. Easy and healthy!
Author: Christel Oerum, MS
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 5 Servings

Ingredients 

Ingredients for the Chicken

  • 2 tablespoon avocado Oil
  • 5 cloves garlic,, minced
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon sea salt
  • zest of 1 lime
  • 1 lbs. (450 g) thinly sliced chicken breast

Ingredients for Cashew Lime Cream Sauce

  • ½ cup (75 g) raw cashews
  • ¼ cup (60 ml) water
  • Juice of 1 lime
  • 1 clove large garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon onion powder

Vegetables for the wrap

  • 10 Collard green leaves
  • 1 ¼ cup (125 g) red cabbage
  • 1 ¼ cup (45 g) alfalfa sprouts
  • 1 avocado sliced into strips

Instructions

Instructions for the chicken

  • Add avocado oil, garlic, cumin, sea salt and lime zest to a large bowl. Whisk all ingredients until thoroughly combined.
  • Add chicken to the marinade and mix until the marinade coats the chicken completely. Set aside for 5 minutes. You can prep the veggies at this time.
  • Heat skillet to medium heat. When the skillet is hot, add the marinated chicken and sear for 3-4 minutes or until cooked halfway. Flip and cook on the other side.
  • Place in a Tupperware to allow the chicken to rest for 2-3 minutes.
  • Remove chicken and place on a cutting board and slice into 1-inch (2.5 cm) strips. Place chicken back into Tupperware, secure the lid and shake to allow the juices to coat the chicken.

Instructions for the sauce:

  • Add all ingredients to a high-speed blender or food processor and blend until smooth and creamy.

Putting the wrap together

  • Gently remove part of the rib from the collard green leaves so they are easier to roll without puncturing the leaf. Overlap 2 leaves.
  • Spread cabbage, alfalfa sprouts, chicken and avocado along the center of the leaves. Top with cashew lime cream sauce.
  • Roll leaves like a burrito and slice in the center.
  • Serve with the remaining cashew lime sauce as dipping

Nutrition Info Per Serving

Nutrition Facts
Peruvian Chicken Wraps
Serving Size
 
1 g
Amount per Serving
Calories
375
% Daily Value*
Fat
 
20.5
g
32
%
Saturated Fat
 
3.4
g
17
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
3.4
g
Monounsaturated Fat
 
11.7
g
Cholesterol
 
77.4
mg
26
%
Sodium
 
835.3
mg
35
%
Potassium
 
715.6
mg
20
%
Carbohydrates
 
16.2
g
5
%
Fiber
 
5.8
g
23
%
Sugar
 
2.8
g
3
%
Protein
 
36.1
g
72
%
Vitamin A
 
4160
IU
83
%
Vitamin C
 
60.7
mg
74
%
Calcium
 
223
mg
22
%
Iron
 
3.7
mg
21
%
Net carbs
 
10.4
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Peruvian