Keto Chicken Avocado Wrap
A low-carb lunch option featuring seasoned chicken and creamy avocado wrapped in lettuce leaves instead of tortillas. Perfect for those following a ketogenic diet.
Ingredients
- 1 lb boneless, skinless chicken breast, sliced
- 1 ripe avocado, sliced
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 8 large romaine or butter lettuce leaves, washed, dried
- 1/2 cup cheddar cheese, shredded
- 1/4 cup sour cream
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- to taste hot sauce, optional
Instructions
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1
In a bowl, mix together 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper.
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2
Season the 1 lb sliced boneless, skinless chicken breast with the spice mixture, coating evenly on all sides.
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3
Heat 2 tbsp olive oil in a skillet over medium-high heat.
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4
Add the seasoned chicken to the skillet and cook for 5-6 minutes per side, or until fully cooked through (internal temperature of 165°F/74°C).
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5
Remove chicken from heat and let rest for 5 minutes before slicing into thin strips.
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6
Lay out the 8 washed, dried large romaine or butter lettuce leaves on a flat surface.
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7
Distribute the cooked chicken strips among the lettuce leaves.
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8
Top each with 1 sliced ripe avocado, 1/2 cup shredded cheddar cheese, a dollop of 1/4 cup sour cream, and a sprinkle of 2 tbsp chopped fresh cilantro.
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9
Serve with 1 cut into wedges lime and to taste optional hot sauce on the side if desired.
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10
To eat, fold the lettuce leaves around the filling like a wrap or burrito.