Name: Curry Spice Chicken Wrap with Bell Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 500 g chicken breast; 200 g bell peppers (mixed colors); 150 g cauliflower florets; 4 large whole wheat tortillas; 1 tbsp olive oil; 2 tbsp curry powder; 1 tsp garlic powder; 1 tsp onion powder; to taste Salt and pepper; 100 g plain yogurt; for garnish Sesame seeds (optional); chopped (for garnish) Fresh cilantro (optional)

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Curry Spice Chicken Wrap with Bell Peppers

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Indulge in our delightful Curry Spice Chicken Wrap with Bell Peppers, where tender chicken meets the vibrant crunch of bell peppers and cauliflower, all wrapped in a warm tortilla. Coated in a fragrant curry spice sauce, this dish is not just tasty but also incredibly nutritious — perfect for boosting milk supply during breastfeeding. Pair it with a light side salad and a sprinkle of sesame for added texture. Feel free to customize the vegetables and spices to suit your taste; the kitchen is your playground!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Milk-Boosting Food Breastfeedi

Cuisine: Global

Calories: 425

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken breast
200 g bell peppers (mixed colors)
150 g cauliflower florets
4 large whole wheat tortillas
1 tbsp olive oil
2 tbsp curry powder
1 tsp garlic powder
1 tsp onion powder
to taste Salt and pepper
100 g plain yogurt
for garnish Sesame seeds optional
chopped (for garnish) Fresh cilantro optional

Equipment

Deep frying pan or pot
Chef's knife
Heatproof mixing bowl
Cooking spatula
Serving plate

Method

In a mixing bowl, combine the diced chicken, curry powder, garlic powder, onion powder, salt, and pepper. Mix until chicken is evenly coated.
Heat the olive oil in a frying pan over medium heat. Add the seasoned chicken and cook for 5-7 minutes until browned and fully cooked.
Add the sliced bell peppers and cauliflower florets to the pan. Sauté for an additional 5 minutes until the vegetables are slightly tender yet still crisp.
Warm the whole wheat tortillas in a clean frying pan or microwave for a few seconds until soft.
Place equal portions of the chicken and vegetable mixture onto each tortilla, then wrap them tightly. Slice each wrap in half to serve.
Serve with a dollop of plain yogurt on the side and garnish with a sprinkle of sesame seeds and fresh cilantro, if desired.

Nutrition

Calories: 425kcalCarbohydrates: 45gProtein: 32gFat: 15gSodium: 370mgPotassium: 650mgFiber: 6gSugar: 3gVitamin A: 900IUVitamin C: 75mgCalcium: 150mgIron: 2.5mg

Notes

Feel free to swap the chicken for chickpeas or tofu if you're looking for a vegetarian option!
Adding different vegetables like spinach or zucchini can also enhance the nutritional value.
These wraps are great for meal prep; you can store the filling separately and quick-wrap them fresh before serving.
If you have leftovers, keep them in the fridge for up to 2 days — just reheat the filling and enjoy again!
Happy cooking!

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Curry Spice Chicken Wrap with Bell Peppers