Keto Grilled Chicken and Veggie Wrap
Fuel your keto journey with this irresistible Keto Grilled Chicken and Veggie Wrap, a flavorful and nutritious meal perfect for lunch or dinner. Featuring tender grilled chicken marinated in olive oil, garlic powder, and paprika, plus smoky zucchini and red bell peppers, this wrap is packed with wholesome goodness. Each bite is elevated by a creamy herb avocado spread made with lemon juice, parsley, and dill, paired with crisp lettuce and wrapped in low-carb tortillas. Ready in under 40 minutes, this recipe combines bold flavors and clean ingredients with a focus on low-carb nutrition. Whether you're sticking to keto or just seeking a fresh and satisfying wrap idea, this dish delivers on taste and simplicity!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 large Avocado
- 4 large Lettuce leaves
- 4 pieces Low-carb tortillas
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh dill
Instructions
Place both chicken breasts on a clean surface. Rub them with 1 tablespoon olive oil, garlic powder, paprika, salt, and black pepper. Set aside to marinate for at least 10 minutes.
Preheat a grill or grill pan to medium-high heat. Slice the zucchini and red bell pepper into thin strips.
Brush the zucchini and bell pepper slices with the remaining olive oil and grill them for about 3-4 minutes on each side until they have grill marks and are tender. Remove from grill and set aside.
Place the marinated chicken breasts on the grill. Cook each side for about 6-7 minutes until they are fully cooked with an internal temperature of 165°F (74°C). Remove from the grill and let them rest for 5 minutes before slicing into thin strips.
While the chicken is resting, peel and pit the avocado. Mash it in a bowl and stir in fresh lemon juice, chopped parsley, and dill to create an herb avocado spread.
To assemble the wraps, spread the herb avocado mixture over each low-carb tortilla.
Layer sliced chicken, grilled vegetables, and lettuce leaves on top of the avocado spread.
Fold the sides of the tortilla toward the center and roll tightly into a wrap. Repeat for all tortillas.
Slice each wrap in half and serve immediately. Enjoy your Keto Grilled Chicken and Veggie Wrap!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5072 mg | 221% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 24.6 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3019 mg | 64% | |
*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.
