Low Carb Chicken Kebab Wrap
Satisfy your cravings for a hearty yet healthy meal with this Low Carb Chicken Kebab Wrap, a perfect blend of bold Middle Eastern flavors and guilt-free indulgence. Tender chunks of marinated chicken are grilled to perfection, delivering smoky, spiced goodness in every bite. Instead of traditional wraps, crisp romaine lettuce leaves serve as a refreshing, low-carb alternative, packed with the vibrant crunch of cucumber, juicy tomatoes, and tangy red onion. A creamy Greek yogurt sauce, infused with fresh dill and a hint of cumin, ties it all together, offering a zesty finish that's both light and satisfying. With just 35 minutes from start to finish, this gluten-free, keto-friendly recipe is an easy, wholesome choice for lunch or dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 8 leaves romaine lettuce leaves
- 1 medium cucumber
- 2 medium tomatoes
- 0.5 medium red onion
- 0.5 cup Greek yogurt
- 1 tablespoon fresh dill
- 0.5 teaspoon ground cumin (for sauce)
- 0.25 teaspoon salt (for sauce)
- 0.25 teaspoon black pepper (for sauce)
Instructions
Begin by preparing the chicken. Cut the chicken breast into bite-sized pieces.
In a large bowl, mix together olive oil, garlic powder, paprika, ground cumin, salt, black pepper, and lemon juice to create a marinade.
Add the chicken pieces to the bowl and toss to coat them evenly in the marinade. Cover the bowl with plastic wrap and let the chicken marinate for at least 15 minutes in the refrigerator.
While the chicken is marinating, prepare the vegetables. Peel the cucumber and slice it into thin rounds. Dice the tomatoes and thinly slice the red onion.
In a small bowl, prepare the yogurt sauce by combining Greek yogurt, chopped fresh dill, ground cumin, salt, and black pepper. Mix well and set aside.
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces and cook for about 5-7 minutes on each side, or until the chicken is fully cooked and nicely charred.
Remove the chicken from the heat and let it rest for a few minutes.
To assemble the wraps, lay out the romaine lettuce leaves. In each leaf, place a portion of grilled chicken, a few slices of cucumber, tomato, and red onion.
Drizzle a generous amount of the prepared yogurt sauce over each wrap.
Fold the sides of the lettuce over the filling to create a wrap, securing with a toothpick if necessary, and serve immediately.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 17.5 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2724 mg | 58% | |
*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.
