Low Carb Chicken Rice Wrap
Savor the delicious simplicity of these Low Carb Chicken Rice Wraps, a perfect blend of wholesome ingredients and bold flavors that won’t compromise your health goals. This recipe features tender, marinated chicken strips seasoned with smoky paprika, garlic, and onion powder, paired with a light and fluffy cauliflower rice substitute for a low-carb twist. Nestled in crisp lettuce wraps and topped with fresh veggies like cherry tomatoes, crunchy bell peppers, creamy avocado, and fragrant cilantro, each bite bursts with texture and vibrant taste. A squeeze of lime juice adds a zesty finish, tying the flavors together beautifully. Quick to prepare and packed with protein, this gluten-free, keto-friendly meal is ideal for lunch, dinner, or meal prep. Serve these wraps fresh and enjoy a guilt-free, nutrient-packed meal that’s as satisfying as it is healthy!
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Recipe Information
Ingredients
- 400 grams Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 medium head Cauliflower
- 8 large Lettuce leaves
- 12 pieces Cherry tomatoes
- 1 small Cucumber
- 1 medium Red bell pepper
- 1 large Avocado
- 0.25 cup Fresh cilantro
- 1 medium Lime
Instructions
Cut the chicken breast into thin strips.
In a bowl, mix olive oil, garlic powder, onion powder, salt, black pepper, and paprika.
Add the chicken strips to the marinade and ensure they are well-coated. Let them marinate for at least 15 minutes.
Meanwhile, cut the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture.
In a large pan over medium heat, add a tablespoon of olive oil and the cauliflower rice. Cook stirring occasionally until it becomes tender, about 5-7 minutes.
Remove cauliflower rice from the pan and set aside. In the same pan, add marinated chicken and cook over medium-high heat until fully cooked and slightly browned, about 8-10 minutes.
Wash and prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely slice the red bell pepper. Thinly slice the avocado.
Wash the lettuce leaves and pat them dry; these will serve as your wrap base.
To assemble the wraps: Lay a large lettuce leaf flat and spoon a small portion of cauliflower rice onto it. Add a few strips of chicken, then top with cherry tomatoes, cucumber, red bell pepper, and avocado slices.
Garnish each wrap with fresh cilantro and a squeeze of lime juice.
Roll up the lettuce leaf tightly around the fillings. Repeat with the remaining ingredients.
Serve immediately and enjoy your Low Carb Chicken Rice Wraps!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.9 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1606 mg | 34% | |
*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.
