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–+ servings

Orange Cumin Chicken Wrap with Pumpkin

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Warm up your dinner routine with this delightful Orange Cumin Chicken Wrap featuring tender chicken, roasted pumpkin, and vibrant bell peppers, all enveloped in a warm wrap and generously coated in a fragrant orange cumin sauce. This dish is not only satisfying but also allows for creativity—feel free to swap in your favorite vegetables or add a spicy kick! Pair it with a simple side salad and a drizzle of tahini for a refreshing contrast. Embrace the flavors and let your taste buds dance!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Keto-Low-Carb Food
Cuisine: Contemporary Low-Carb
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g boneless chicken breast, sliced into strips
  • 200 g pumpkin, peeled and diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 tbsp olive oil
  • 50 ml fresh orange juice
  • 1 tsp ground cumin
  • 1 tbsp honey (or omit for strict keto)
  • Salt and pepper to taste
  • 4 large low-carb wraps
  • Drizzle of tahini for serving optional
  • Fresh cilantro for garnish optional
  • Extra spices (paprika or chili powder) for added heat optional

Equipment

  • Baking tray
  • Chef's knife
  • Heatproof mixing bowl
  • Frying pan (for sautéing pumpkin)
  • Tongs

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. In a mixing bowl, combine the diced pumpkin, olive oil, salt, and pepper. Toss well to coat. Spread the pumpkin on a baking tray and roast for about 15 minutes, or until tender and slightly caramelized.
  3. While the pumpkin is roasting, heat a frying pan over medium-high heat. Add the olive oil and sizzling chicken strips. Season with salt, pepper, and cumin. Cook for about 5–7 minutes or until the chicken is golden brown and cooked through.
  4. Add the sliced bell peppers to the pan with the chicken, stirring well. Cook for an additional 3–5 minutes until they are tender but still crisp.
  5. In a small bowl, mix the orange juice and honey (if using) until combined. Pour this sauce over the chicken and bell peppers, stirring to coat evenly. Cook for 1–2 minutes until heated through.
  6. Remove the roasted pumpkin from the oven and mix it gently with the chicken and bell pepper mixture.
  7. Warm the low-carb wraps in the frying pan for about 30 seconds on each side.
  8. Fill each wrap generously with the chicken, pumpkin, and pepper mixture, then fold and roll tightly.
  9. Cut the wraps in half and serve accompanied by a side salad and a drizzle of tahini for added richness.

Nutrition

Calories: 450kcalCarbohydrates: 24gProtein: 37gFat: 22gSodium: 450mgPotassium: 650mgFiber: 6gSugar: 5gVitamin A: 4500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Feel free to experiment with the veggies in this wrap! You can use zucchini, spinach, or even leftover grilled vegetables. If you are looking for a non-sweet option, consider omitting the honey or substituting with low-carb sweeteners, such as erythritol. Store any leftovers in an airtight container in the fridge for up to 2 days, and to reheat, simply warm in the skillet or microwave until heated through. Enjoy your creative culinary adventure!

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