Keto Lettuce Wraps with Chicken Salad
Elevate your keto meal prep with these refreshing and flavorful Keto Lettuce Wraps with Chicken Salad, the perfect low-carb, gluten-free option that's easy to make and bursting with bold flavors. Tender, oven-baked chicken breasts are diced and mixed with creamy mayonnaise, tangy Dijon mustard, and a zesty hint of lemon juice, creating a luscious chicken salad that’s complemented by crunchy celery, red onion, and dill pickles. Wrapped in crisp Romaine lettuce leaves, these nutritious wraps deliver a satisfying bite without the carbs, ideal for lunch, dinner, or meal plans. Ready in just 30 minutes and perfect for on-the-go meals, this recipe is a delightful fusion of simplicity and taste. Ideal for keto dining, this dish is a winner for anyone seeking a fresh, healthy alternative to traditional wraps!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 tablespoon Olive oil
- 2 tablespoons Lemon juice
- 0.5 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1 piece Celery stalk
- 0.25 cup Red onion
- 2 pieces Dill pickle
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Romaine lettuce leaves
Instructions
Preheat your oven to 375°F (190°C).
Rub the chicken breasts with olive oil and season with salt and black pepper on both sides.
Place the chicken breasts on a baking sheet and bake in the preheated oven for 15-18 minutes or until fully cooked. Ensure the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and allow it to cool. Once cooled, dice the chicken into small, bite-sized pieces.
In a large bowl, combine the diced chicken with mayonnaise, Dijon mustard, and lemon juice. Mix well to coat the chicken evenly.
Finely chop the celery stalk, red onion, and dill pickles, and add them to the chicken mixture.
Stir in the chopped vegetables until they are evenly distributed throughout the chicken salad.
Carefully separate the Romaine lettuce leaves and rinse them under cold water. Pat dry with paper towels.
Spoon a generous portion of the chicken salad onto each lettuce leaf, then wrap the leaf around the filling to form a wrap.
Serve the wraps immediately or store them in the refrigerator for up to 24 hours for a chilled option.
Nutrition Facts
Calories |
1398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3207 mg | 139% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1138 mg | 24% | |
*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.
