When time is of the essence or you simply don’t have the energy to prepare a complicated meal, this low carb Mexican chicken wrap recipe is just what you’re looking for. Packed full of flavor but low in carbs, you won’t be tempted to cheat eat when you can throw together a mouth-watering treat in minutes.
A hectic lifestyle is one of the most common reasons to succumb to the temptation of junk food, so it’s vital to have quick and easy healthy meals you can prepare in an instant. If you’re feeling hangry or you need to eat on the go, you can prepare a low carb Mexican wrap and satiate your hunger faster than you can order your go-to comfort food.
What’s more, chicken wraps are a great source of protein, so they’ll keep you feeling full for longer and give you the energy you need to get through the day. With the option to add as many veggies as you like, you can combine different flavors and textures to create a new dish every time.
One of the benefits of this spectacular recipe is that it uses ingredients you’ll have ready to use in your pantry or fridge. Simply defrost some chicken, chop up whatever veggies you have and pull some canned tomatoes, juice, spices and salt and pepper to add a Mexican kick to your meal.
Whether you’re planning a hassle-free dinner, preparing your lunch as you rush out the door or need something to eat on the go, these low carb Mexican chicken wraps can be prepared in minutes and enjoyed anywhere.
1 tbsp olive oil
3 chicken breasts
Sour cream for topping
1 tbsp taco seasoning (substitute with chili powder if you prefer)
½ red pepper, sliced
½ yellow pepper, sliced
Salt and pepper to taste
1 cup red cabbage, sliced
Pico de Gallo (Salsa)
1 cup plum tomatoes, diced
1/4 cup chopped cilantro
1 small yellow onion, finely diced
1/2 tsp salt
2 tsp lime juice
1. Slice chicken breasts in half lengthwise and coat in olive oil and taco seasoning (or chili powder). Add olive oil to a large pan or skillet over medium-high heat. Add chicken breasts and cook for at least 6-7 minutes on each side or until they are cooked through. Remove pan from the stove and place to one side.
2. While the chicken rests, mix the ingredients for your Pico de Gallo. Simply combine them together and stir. Following this, slice ½ red pepper, ½ yellow pepper, and 1 cup of red cabbage. When chicken breasts have cooled slightly, cut them into bitesize cubes or strips.
3. Take Keto Tortillas and heat according to instructions or enjoy cold. Lie tortillas flat, add chicken, veggies, and Pico De Gallo to each one and top with soured cream (optional). Fold the tortilla so that your chicken, veggies, and salsa are encased and wrapped tightly, then enjoy at your leisure! They taste amazing.
This is a collabortive post.