Paleo Fried Chicken Wrap
Elevate your mealtime with this delicious and guilt-free Paleo Fried Chicken Wrap, crafted for those seeking wholesome, gluten-free indulgence. Tender chicken thighs are coated in a crispy almond and coconut flour blend, seasoned with bold spices like paprika and garlic powder, and fried to golden perfection in rich coconut oil. Wrapped in crisp romaine lettuce leaves, this nutritious dish is topped with fresh cherry tomatoes, creamy avocado, and crunchy red onion for a burst of vibrant flavor. Finished with a drizzle of a tangy homemade sauce made from lemon juice, Dijon mustard, and honey, these wraps are perfect for a clean-eating lifestyle. Ready in just 35 minutes and completely grain-free, they’re a satisfying choice for lunch, dinner, or meal prep that holds true to paleo principles while delivering mouthwatering taste.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 large eggs
- 0.5 cup coconut oil
- 8 leaves romaine lettuce leaves
- 0.5 cup cherry tomatoes
- 1 medium avocado
- 0.25 cup red onion
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
Instructions
Begin by preparing the chicken. In a shallow bowl, combine almond flour, coconut flour, sea salt, black pepper, garlic powder, and paprika.
In another bowl, beat the eggs.
Dip each chicken thigh into the beaten eggs, ensuring it is fully coated. Then, dredge the chicken in the flour mixture, pressing lightly to adhere.
In a large skillet, heat coconut oil over medium-high heat.
Once the oil is hot, add the chicken thighs. Cook for about 6-7 minutes on each side, or until golden brown and cooked through.
While the chicken is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the avocado, and thinly slice the red onion.
In a small bowl, mix lemon juice, Dijon mustard, and honey to make the tangy sauce.
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
Assemble the wrap by placing a few strips of chicken onto a lettuce leaf. Top with cherry tomatoes, avocado slices, and red onion.
Drizzle the tangy sauce over the toppings.
Carefully roll the lettuce leaf around the fillings to create a wrap. Repeat with remaining ingredients to make additional wraps.
Serve immediately and enjoy your Paleo Fried Chicken Wraps!
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.2 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 846 mg | 18% | |
*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.
