Keto Chicken Curry Wrap
Bursting with rich, aromatic flavors, these Keto Chicken Curry Wraps are a low-carb twist on a beloved classic. Featuring tender, spice-infused chicken cooked in creamy coconut milk, this recipe is both satisfying and keto-approved. The wraps are cleverly crafted from baked cheese rounds, offering a crispy, cheesy shell that’s irresistibly golden. Each wrap is layered with fresh lettuce, creamy avocado, and a sprinkle of vibrant cilantro, then finished with a squeeze of zesty lime for a refreshing kick. Perfect as a quick weeknight meal, these wraps are not only gluten-free but also a high-protein, low-carb option that’s bursting with bold flavors and wholesome ingredients. Whether you're following a keto lifestyle or simply looking for a creative, delicious recipe, these wraps are guaranteed to impress!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Full fat coconut milk
- 200 grams Shredded cheese (cheddar or mozzarella)
- 2 tablespoons Fresh cilantro
- 1 whole Avocado
- 1 whole Lime
- 4 large Lettuce leaves
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pan over medium heat, melt the coconut oil.
Add the chicken pieces to the pan, sprinkle with curry powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir well to coat the chicken evenly with spices.
Cook the chicken for 10-12 minutes until it is cooked through, stirring occasionally.
Pour in the full fat coconut milk and bring the mixture to a boil. Reduce the heat to low and let it simmer for another 10 minutes, allowing the curry sauce to thicken.
While the chicken curry is simmering, preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper and spread shredded cheese into four circles about 5-6 inches in diameter.
Bake the cheese for 5-7 minutes or until the edges are golden brown. Remove from oven and let them cool slightly to form cheese wraps.
Pit and slice the avocado. Chop the fresh cilantro and slice the lime into wedges.
Place each cheese wrap on a flat surface and layer with a lettuce leaf.
Spoon the keto chicken curry onto each wrap.
Top with avocado slices and fresh cilantro.
Squeeze a wedge of lime over the filling for an extra zesty flavor.
Carefully roll the wraps, using the lettuce and cheese to hold the filling. Serve immediately and enjoy your Keto Chicken Curry Wraps.
Nutrition Facts
Calories |
2931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 6196 mg | 269% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 10.6 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1633 mg | 126% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2984 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
