Low Carb Grilled Chicken and Veggie Wrap
Elevate your healthy eating game with these irresistible Low Carb Grilled Chicken and Veggie Wraps! Packed with smoky, marinated grilled chicken and a colorful medley of charred zucchini, red bell pepper, and red onion, this dish is a flavor-filled feast wrapped in crisp lettuce leaves. Perfect for meal prep or a quick, wholesome dinner, these wraps are finished with creamy avocado, juicy tomato slices, and a sprinkle of tangy feta cheese for a satisfying bite every time. With just 30 minutes from prep to plate and no need for carb-heavy breads or tortillas, this gluten-free, protein-rich recipe is ideal for low-carb, keto, and healthy lifestyle enthusiasts. Whether you're craving a nutritious meal or a guilt-free indulgence, these grilled wraps are your go-to option for fresh and flavorful dining.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium zucchini, sliced
- 1 large red bell pepper, sliced
- 0.5 medium red onion, sliced
- 6 whole large lettuce leaves
- 1 medium avocado, sliced
- 1 medium tomato, sliced
- 0.5 cup feta cheese, crumbled
Instructions
Begin by preparing the marinade for the chicken. In a small bowl, mix together 1 tablespoon of olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper.
Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Ensure the chicken is evenly coated. Marinate for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. Slice the zucchini, red bell pepper, and red onion into thin strips.
Preheat a grill or grill pan over medium-high heat. Drizzle the remaining tablespoon of olive oil over the vegetables and grill them for about 3-5 minutes, or until tender and charred. Remove from the grill and set aside.
On the same grill, cook the marinated chicken breasts for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let them rest for a few minutes before slicing into strips.
To assemble the wraps, lay the large lettuce leaves on a clean surface. Place a few slices of grilled chicken, grilled vegetables, avocado, and tomato onto each leaf. Sprinkle with crumbled feta cheese.
Carefully fold the sides of the lettuce leaves over the filling and roll them tightly to form a wrap.
Serve immediately and enjoy your low-carb grilled chicken and veggie wraps!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 19.5 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3341 mg | 71% | |
*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.
