Low Carb Chipotle Chicken Wrap
Satisfy your cravings while staying on track with this bold and flavorful Low Carb Chipotle Chicken Wrap! Packed with tender, smoky grilled chicken marinated in chipotle and lime, this recipe combines zesty, fresh ingredients like creamy avocado, crisp lettuce, and juicy roma tomatoes. Wrapped in low-carb tortillas, it’s the perfect high-protein, low-carb meal for lunch or dinner. The quick homemade avocado-cilantro sauce adds a rich, tangy twist, while the chipotle seasoning delivers just the right amount of heat. Ready in under 40 minutes, these wraps are both quick and wholesome, making them an ideal choice for busy weeknights or meal prep. Perfect for those following keto or low-carb diets, this easy-to-assemble wrap is a satisfying and delicious way to enjoy bold, Southwest-inspired flavors without the guilt!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon chipotle powder
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon lime juice
- 1 large avocado
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro
- 1 medium roma tomato
- 4 large lettuce leaves
- 4 pieces low carb tortillas
Instructions
In a small bowl, mix the chipotle powder, olive oil, garlic powder, salt, pepper, and lime juice to create a marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes.
Preheat a grill or skillet over medium-high heat. Once hot, cook the marinated chicken breasts for about 7-8 minutes on each side or until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let it rest.
While the chicken is resting, cut the avocado in half, remove the pit, and scoop the flesh into a small mixing bowl. Mash with a fork until smooth.
Stir in the sour cream and chopped fresh cilantro into the mashed avocado to make the creamy avocado sauce. Set aside.
Dice the roma tomato and set aside.
Thinly slice the rested chicken breasts.
To assemble the wrap, lay a low carb tortilla on a clean surface. Spread a generous tablespoon of the avocado sauce on the tortilla.
Place a lettuce leaf on the avocado sauce, layer with sliced chicken and diced tomato.
Roll the tortilla tightly into a wrap. Repeat with the remaining tortillas and fillings.
Cut each wrap in half and serve immediately.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 6.9 g | ||
| Protein | 135.6 g | 271% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2781 mg | 59% | |
*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.
