Low Carb Homemade Chick-fil-A Cool Wrap
Satisfy your cravings with this Low Carb Homemade Chick-fil-A Cool Wrap—a healthier, DIY take on the fast-food favorite that's perfect for keto or low-carb diets. This recipe features tender, juicy grilled chicken seasoned with a smoky blend of paprika, garlic powder, and spices, all nestled in a soft low-carb tortilla. Fresh romaine lettuce, crunchy shredded red cabbage, and a mouthwatering mix of Monterey Jack and cheddar cheeses create the ultimate texture combination, while a creamy avocado ranch dressing infused with lime and cilantro adds a zesty, homemade touch. Quick and easy to prepare in just 30 minutes, this high-protein meal is ideal for lunch, dinner, or meal prep. Wholesome, flavorful, and satisfying, this Chick-fil-A-inspired wrap is a guilt-free way to enjoy a restaurant classic at home!
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Recipe Information
Ingredients
- 1 piece Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 pieces Low-carb tortillas
- 2 leaves Romaine lettuce
- 0.5 cup Shredded red cabbage
- 0.5 cup Shredded Monterey Jack cheese
- 0.5 cup Shredded cheddar cheese
- 4 tablespoons Ranch dressing
- 1 piece Avocado
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro leaves
Instructions
Preheat a grill pan over medium-high heat.
In a small bowl, mix olive oil, paprika, garlic powder, salt, and black pepper.
Brush the chicken breast with the oil and spice mixture, ensuring it's well coated.
Place the chicken breast on the grill pan and cook for 6-7 minutes on each side, or until fully cooked. Remove from the pan and let it rest for a few minutes before slicing it into thin strips.
While the chicken is resting, prepare the avocado dressing by mashing the avocado in a bowl and mixing it with lime juice, chopped cilantro leaves, and ranch dressing. Mix until smooth.
Lay out the low-carb tortillas on a flat surface. Spread a layer of avocado dressing on each tortilla.
Place a romaine lettuce leaf in the center of each tortilla.
Evenly distribute the shredded red cabbage, Monterey Jack cheese, and cheddar cheese over the lettuce leaves.
Layer the sliced chicken over the cheese, dividing it equally between the two tortillas.
Fold the sides of each tortilla over the filling and roll tightly, starting from the bottom. Ensure the wrap is snug, and the filling is secure.
Slice each wrap in half diagonally and serve immediately.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 6.8 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1123 mg | 86% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1651 mg | 35% | |
*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.
