Keto Chicken Rice Wrap
Satisfy your low-carb cravings with these delicious Keto Chicken Rice Wraps! This recipe swaps traditional tortillas for nutrient-packed cabbage leaves and replaces carb-heavy rice with perfectly seasoned cauliflower rice, making it an excellent choice for keto and low-carb dieters. Juicy, pan-seared chicken breast, creamy avocado spread, and crunchy bell peppers come together in a flavor-packed filling that's drizzled with savory soy sauce and sprinkled with sesame seeds for an irresistible finish. Quick and easy to prepare, these wraps are perfect for meal prep, busy weeknight dinners, or even a fresh, handheld lunch option. High in protein, gluten-free, and full of wholesome ingredients, this dish is as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breast
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 large cabbage leaves
- 1 large avocado
- 1 tablespoon lemon juice
- 0.5 cup sliced bell peppers
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
Instructions
Start by preparing the cauliflower rice. Remove the leaves and cut the cauliflower into florets. Use a food processor to pulse the florets until they resemble rice-like pieces.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the cauliflower rice and season with half a teaspoon of salt and garlic powder. Cook for about 5-7 minutes, stirring often, until the cauliflower rice is tender. Remove from heat and set aside.
Season the chicken breasts with the remaining salt and black pepper. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side until fully cooked through. Remove from the skillet and let them rest for a few minutes before slicing thinly.
Meanwhile, gently remove the outer leaves from the cabbage until you have large wraps without tears.
In a small bowl, mash the avocado and mix it with the lemon juice to make a fresh avocado spread.
To assemble the wraps, lay a cabbage leaf flat and add a couple of spoonfuls of cauliflower rice, a few slices of chicken, a couple of slices of bell pepper, and a dollop of avocado spread.
Drizzle with soy sauce and sprinkle with sesame seeds.
Carefully fold the sides of the cabbage leaf over the filling and roll it up tightly to make a wrap. Repeat with remaining ingredients.
Serve the wraps fresh.
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1300 mg | 28% | |
*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.
