Low Carb Chicken Fajita Wrap
Savor the bold flavors of Tex-Mex with this healthy and delicious Low Carb Chicken Fajita Wrap recipe! Perfect for keto enthusiasts or anyone looking to cut carbs, these wraps swap traditional tortillas for crisp Romaine lettuce leaves, creating a refreshingly light yet satisfying meal. Juicy, marinated chicken strips are cooked to perfection alongside vibrant bell peppers and onions, seasoned with a savory blend of garlic powder, cumin, chili powder, and paprika. A squeeze of fresh lime ties the flavors together beautifully, while a dollop of sour cream and a sprinkle of cilantro add a creamy, aromatic finish. Quick to prepare with only 35 minutes from start to finish, this dish is as convenient as it is flavorful, making it ideal for busy weeknights or entertaining health-conscious guests. Indulge guilt-free in these irresistible lettuce wraps that deliver big taste with minimal carbs!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime
- 8 large Romaine lettuce leaves
- 0.5 cup sour cream
- 0.25 cup cilantro, chopped
Instructions
First, prepare the chicken by slicing the boneless, skinless chicken breasts into thin strips.
In a large mixing bowl, combine olive oil, garlic powder, ground cumin, chili powder, paprika, salt, and black pepper to create the marinade.
Add the sliced chicken to the bowl, tossing well to ensure each piece is coated with the marinade. Set aside while preparing the vegetables.
Core and thinly slice the red and green bell peppers, and peel and slice the onion into thin rings.
Heat a large skillet over medium-high heat, then add the marinated chicken strips. Cook the chicken for about 5-7 minutes, stirring occasionally to ensure even cooking, until golden and cooked through.
Remove the cooked chicken from the skillet and set aside on a plate. In the same skillet, add the sliced bell peppers and onion. Sauté them for about 5 minutes, or until they become soft and slightly charred.
Squeeze the juice of one large lime over the cooked peppers and onions, and toss the chicken back into the skillet. Stir everything together to combine and heat through for another 2 minutes.
To assemble the wraps, lay the Romaine lettuce leaves flat on a clean surface. Divide the chicken and vegetable mixture evenly among the 8 lettuce leaves.
Top each lettuce wrap with a small dollop of sour cream and a sprinkle of chopped cilantro for garnish.
Serve immediately while warm and enjoy your low-carb chicken fajita wraps!
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1680 mg | 73% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 24.1 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 366 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2420 mg | 51% | |
*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.
