Keto Chicken Tortilla
Elevate your low-carb meal game with this flavorful Keto Chicken Tortilla recipe, a perfect blend of smoky spices, cheesy indulgence, and fresh toppings. Made with tender chicken breast seasoned with paprika, cumin, and garlic powder, and layered onto golden almond flour tortillas, this dish is a keto-friendly twist on a classic favorite. Each tortilla is loaded with melted cheddar cheese, creamy avocado slices, tangy sour cream, and a burst of fresh cilantro, creating a harmonious fusion of textures and flavors. Ready in under an hour, this gluten-free recipe is ideal for quick weeknight dinners or casual gatherings. Garnish with jalapeño slices and a splash of zesty lime for an extra kick, and enjoy this wholesome, satisfying dish that's as delicious as it is nutritious! Perfect for keto enthusiasts and anyone craving guilt-free comfort food.
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 tbsp Olive oil
- 1 tsp Paprika
- 1 tsp Cumin powder
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 6 pieces Almond flour tortillas
- 1.5 cups Shredded cheddar cheese
- 1 large Avocado
- 0.5 cup Sour cream
- 0.5 cup Chopped cilantro
- 1 piece Lime
- 1 piece Jalapeño (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Place the chicken breast on a cutting board and slice it into thin strips.
In a large mixing bowl, combine olive oil, paprika, cumin powder, garlic powder, salt, and black pepper. Add the chicken strips and toss until they are well coated with the seasoning.
Heat a large skillet over medium-high heat and add the seasoned chicken strips. Cook for 6-8 minutes, or until the chicken is fully cooked and golden brown. Remove from heat and set aside.
Lay the almond flour tortillas on a baking sheet lined with parchment paper.
Sprinkle a generous layer of shredded cheddar cheese onto each tortilla, leaving a small border around the edges.
Evenly distribute the cooked chicken strips over the cheese layer on each tortilla.
Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
While the tortillas are baking, cut the avocado, remove the pit, and scoop out the flesh. Slice it into thin strips. Also, slice the jalapeño if using.
Remove the tortillas from the oven and allow them to cool for a minute. Top each tortilla with sliced avocado, a dollop of sour cream, chopped cilantro, and jalapeño slices if desired.
Squeeze fresh lime juice over each tortilla for added flavor.
Serve the Keto Chicken Tortillas warm and enjoy!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 4.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 463 mg | 36% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 786 mg | 17% | |
*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.
