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Grilled Chicken Wrap with Roasted Pumpkin and Spinach
Grilled Chicken Wrap with Roasted Pumpkin and Spinach

Grilled Chicken Wrap with Roasted Pumpkin and Spinach
A nutritious and flavorful wrap featuring seasonal pumpkin, lean chicken, and fresh spinach.
Grilled Chicken Wrap with Roasted Pumpkin and Spinach

To provide a balanced meal with lean protein, healthy carbohydrates, and seasonal vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 150
    g
     chicken breast
  • 1
    item
     whole wheat tortilla
  • 100
    g
     pumpkin
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 30
    g
     feta cheese
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 30 minutes
Grilled Chicken Wrap with Roasted Pumpkin and Spinach
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the pumpkin into small cubes and place on a baking sheet.
  3. Drizzle with olive oil, add minced garlic, salt, and pepper. Roast for 20 minutes until tender.
  4. While the pumpkin is roasting, season the chicken breast with salt and pepper.
  5. Grill the chicken on a preheated grill pan over medium heat for about 6-7 minutes on each side until cooked through.
  6. Slice the grilled chicken into strips.
  7. Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side.
  8. Place the spinach on the tortilla, add roasted pumpkin cubes, grilled chicken strips, and sprinkle with feta cheese.
  9. Drizzle with lemon juice and roll up the tortilla tightly.
  10. Cut the wrap in half and serve immediately.
Nutrition Per Serving 511 g Per 100g
Energy 540 kcal 106 kcal
Protein 45 g 8.8 g
Fibre 8 g 1.6 g
Salt 1.5 g 0.3 g
Sugar 5 g 1.0 g
Carbohydrates 45 g 8.8 g
Fat 22 g 4.3 g
  • 150
    g
     chicken breast
  • 1
    item
     whole wheat tortilla
  • 100
    g
     pumpkin
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 30
    g
     feta cheese
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the pumpkin into small cubes and place on a baking sheet.

Drizzle with olive oil, add minced garlic, salt, and pepper. Roast for 20 minutes until tender.

While the pumpkin is roasting, season the chicken breast with salt and pepper.

Grill the chicken on a preheated grill pan over medium heat for about 6-7 minutes on each side until cooked through.

Slice the grilled chicken into strips.

Warm the whole wheat tortilla in a dry pan for about 30 seconds on each side.

Place the spinach on the tortilla, add roasted pumpkin cubes, grilled chicken strips, and sprinkle with feta cheese.

Drizzle with lemon juice and roll up the tortilla tightly.

Cut the wrap in half and serve immediately.

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