Pico de Gallo Chicken Wrap with Naked Sprouts - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breast 1 pound

Pantry

  • Olive Oil 1/4 cup

Produce

  • Fresh Serrano Pepper 1

  • Fresh Medium Yellow Onion 1/2

  • Cilantro 1 bunch

  • Fresh Red Tomatoes 4

  • Fresh Sunflower Sprouts 1 cup

  • Fresh Persian Limes 1 1/2

  • Fresh Butterhead Lettuce 2 heads

Spices

  • Chili Powder 2 teaspoons

  • Kosher Salt 1/2 tablespoon

  • Black Pepper 1/2 teaspoon

Preparation

  1. Make Pico de Gallo

    Add all ingredients to a bowl. Stir to combine.

    • 4, diced Fresh Red Tomatoes
    • 1/2, diced Fresh Medium Yellow Onion
    • 1, sliced Fresh Serrano Pepper
    • 1 bunch, stems removed, chopped Cilantro
    • 2, juiced Fresh Persian Limes
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1/2 teaspoon Black Pepper
  2. Pull Apart Lettuce Cups

    Wash & dry lettuce. Separate leaves.

    • 2 heads Fresh Butterhead Lettuce
  3. Prep Sprouts

    Wash & dry sprouts.

    • 1 cup Fresh Sunflower Sprouts
  4. Sear & Season Chicken

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil and sliced chicken. Cook for 3 minutes on each side or until golden brown; season halfway through.

    • 1 pound, sliced Boneless Skinless Chicken Breast
    • 1/2, juiced Fresh Persian Lime
    • 2 tablespoons Olive Oil
    • 2 teaspoons Chili Powder
    • 1/2 teaspoon Kosher Salt
  5. Serve & Enjoy

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 320 kcal  
Total Fat 16.0 g 21%
Total Saturated Fat 2.5 g 13%
Unsaturated Fat 14 g  
Cholesterol 85 mg 28%
Sodium 980 mg 45%
Total Carbohydrate 13 g 5%
Fiber Total Dietary 5 g 16%
Sugars Total 5 g  
Excellent Source: Protein 29 g 58%
Good Source: Vitamin C 38 mg 40%
Calcium Ca 85 mg 6%
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By Innit Culinary Team