Paleo Low Carb Mini Wraps
Satisfy your cravings while staying true to your healthy lifestyle with these irresistible Paleo Low Carb Mini Wraps! Made with a delicate blend of almond flour, coconut flour, and tapioca flour, these gluten-free wraps are both light and flavorful. Perfectly golden and pliable, they’re easy to fill and fold, making them ideal for a quick snack or lunch. Packed with wholesome ingredients like tender shredded chicken, creamy avocado, juicy cherry tomatoes, and crisp lettuce, each mini wrap is a delightful bite of freshness. Drizzled with olive oil and a hint of lemon juice, they deliver a pop of zesty flavor in every bite. Ready in just 35 minutes, this recipe is a perfect fit for those following paleo, keto, or low-carb diets. Perfectly portable and endlessly customizable, these wraps are sure to become a staple in your clean-eating routine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 2 tablespoons Tapioca flour
- 0.5 teaspoon Baking powder
- 3 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.25 teaspoon Salt
- 1 cup Cooked chicken breast, shredded
- 1 medium Avocado, sliced
- 8 leaves Lettuce leaves
- 0.5 cup Cherry tomatoes, halved
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
In a mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and salt.
In another bowl, beat the eggs and gradually whisk in the almond milk until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Heat a small non-stick frying pan over medium heat and lightly grease with olive oil.
Pour about 1/4 cup of the batter into the pan, swirling it to create a thin, even layer.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to lift.
Carefully flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
In a separate bowl, combine the shredded chicken, sliced avocado, cherry tomatoes, olive oil, and lemon juice. Toss gently to combine.
Place a lettuce leaf on each wrap, then add a spoonful of the chicken mixture.
Fold the wraps and secure with a toothpick if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 8.1 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 577 mg | 44% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1889 mg | 40% | |
*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.
