Low Carb Curry Chicken Wrap
Elevate your lunch game with this flavorful, **Low Carb Curry Chicken Wrap**—a healthy and satisfying option that’s loaded with bold spices and creamy coconut. Tender, spiced chicken breast is simmered in a fragrant blend of curry powder, turmeric, and cumin, complemented by sautéed onions, garlic, and vibrant red bell peppers for a touch of sweetness. The luscious coconut cream sauce binds it all together, creating a mouthwatering filling that’s spooned into crisp lettuce leaves for a guilt-free, gluten-free alternative to traditional wraps. Finished with a burst of fresh lime and a sprinkle of cilantro, these wraps are perfect for quick meals or meal prep, delivering big flavor in just 35 minutes. Excellent for those seeking **low carb recipes**, **curry-inspired dishes**, or **healthy chicken wraps**!
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Recipe Information
Ingredients
- 2 large (approximately 1.5 pounds) Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1.5 tablespoons Curry powder
- 0.5 teaspoons Ground turmeric
- 0.5 teaspoons Ground cumin
- 1 cup Coconut cream
- 1 medium, sliced Red bell pepper
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 medium, cut into wedges Lime
- 8 Large lettuce leaves
Instructions
Begin by preparing the chicken. Slice the chicken breasts into thin strips for quicker cooking and even seasoning.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the chicken strips to the skillet. Sprinkle the curry powder, ground turmeric, and ground cumin over the chicken, stirring well to coat the chicken with the spices.
Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Lower the heat to medium-low and pour in the coconut cream, stirring to combine with the spices and chicken. Let the mixture simmer for 3 minutes to thicken slightly.
Add the sliced red bell pepper and season with salt and black pepper. Stir to incorporate, cooking for an additional 2-3 minutes until the peppers are tender-crisp.
Remove the skillet from heat and stir in the chopped cilantro, reserving a small amount for garnish.
To assemble the wraps, lay out the lettuce leaves on a clean surface. Spoon a portion of the curry chicken mixture onto each leaf.
Garnish each wrap with a squeeze of lime juice and a sprinkle of the reserved cilantro for added freshness and flavor.
Roll or fold the lettuce leaves around the filling, securing with toothpicks if necessary, and serve immediately.
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 8822 mg | 384% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 134.6 g | ||
| Protein | 389.4 g | 779% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5181 mg | 110% | |
*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.
