Keto Chicken Fajita Wrap
Get ready to savor the bold and zesty flavors of this Keto Chicken Fajita Wrap—a low-carb take on a Tex-Mex classic! Perfectly marinated chicken strips are combined with sautéed bell peppers and onions, all wrapped in crisp romaine lettuce leaves for a healthy, gluten-free option. With a vibrant touch of avocado slices and fresh cilantro, this dish is as flavorful as it is nourishing. Ready in just 35 minutes, it’s a quick and easy recipe ideal for keto meal prep or a light, refreshing dinner packed with protein and veggies. Whether you're following a ketogenic lifestyle or just looking for a satisfying, guilt-free meal, this wrap has all the spice and none of the carbs!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
- 8 pieces Romaine lettuce leaves
- 1 medium Avocado
- 0.25 cup Fresh cilantro
Instructions
Start by preparing the chicken marinade. In a large bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Slice the chicken breast into thin strips and add them to the marinade. Toss to coat well, cover, and refrigerate for at least 30 minutes for better flavor penetration.
While the chicken marinates, prepare the vegetables. Slice the red, green, and yellow bell peppers and the red onion into thin strips.
Heat a large skillet over medium-high heat. Add a little olive oil if needed.
Once hot, add the marinated chicken strips to the skillet. Cook for about 5-6 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced peppers and onions. Sauté for about 3-4 minutes until they are tender yet still crisp.
Return the cooked chicken to the skillet with the peppers and onions. Stir well to combine and heat through for an additional 2 minutes.
Wash and dry the romaine lettuce leaves thoroughly. These will serve as the wraps.
In each lettuce leaf, place a generous amount of the chicken and veggie mixture.
Slice the avocado and place a few slices on top of the chicken, along with some fresh cilantro leaves.
Wrap up the lettuce leaves to enclose the filling, and serve immediately.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 17.3 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2973 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.
