Fresh yet hearty, these paleo and keto chicken wraps make for a perfectly delicious easy-peasy meal. Think bold Mediterranean flavors, all wrapped up in my (2g net carb!) keto flatbread.
Keto Chicken Wraps 🥗
Ultra, ultra fresh!
Whether you’re looking for a fresh yet ultra flavorful lunch, a good way to enjoy that grilled chicken come summer or a good meal-prepping staple, these keto chicken salad wraps are bound to fit the bill. And to-the-t!
So welcome to a new section here at gnom-gnom: easy-peasy meals! You guys have requested, over and over again (😅!!), more simple savory recipes on the site… and I’m more than happy to oblige. So expect once a week a simple, ultra healthy and, needless to say, incredibly flavorful recipe.
Enjoy!
The keto wraps
I like to use my keto flatbread here (which uses the dairy free crazy keto dough). Unlike with my tortillas though, these are cooked in a bit of avocado oil to get a more sturdy bread-like texture. Definitely worth it in my book, but if you’ve had my tortillas before you probably already know those work great as wraps too!
Alas and if paleo or doing just low carb (think 50-100 net carbs a day), I personally love the Siete almond tortillas. They do have some tapioca, but they’re still just 8g net carbs each, the ingredients are ace and they taste amazing (plus perfect for when you want to cut down on prep time…!).
And do tell! Have you tried any other keto wraps that you love? Feel free to chime in the comments below.
And my top tip!
Whip up ‘the salad bit’ of the dish ahead of time (try 2 hours but overnight is ace), to get all the flavors mingling properly. It *truly* does make a difference, trust me.
And do try and procure the best (i.e. most flavorful!) tomatoes you possibly can. I personally love heirloom tomatoes come summer, as it totally makes a difference here.
(Ultra Fresh!) Paleo & Keto Chicken Wraps
Ingredients
For 'the salad bit'
- 4 plum tomatoes diced
- 1 large cucumber peeled and diced
- ½ red onion thinly sliced
- ¼ cup kalamata olives pitted
- ½ cup feta cheese crumbles or roasted almonds!
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- kosher salt and freshly ground black pepper to taste
For 'the protein bit'
- 2 cups grilled chicken or shredded (or whatever you have leftover!)
- 2 hard boiled eggs sliced
For the keto wraps
- 1 batch my keto flatbread *
- Siete almond tortillas if paleo
- lettuce wraps to keep it extra light
- Greek yoghurt optional, for garnish (& extra sauciness!)
Instructions
For 'the salad bit'
- Combine all the ingredients together for the Greek salad inspired part of the wraps. Cover and refrigerate (if possible!) for at least two hours and up to three days. Allowing the flavors to mingle for a bit will make for a much more flavorful dish, trust me!
For 'the protein bit'
- Grill up some (well-seasoned!) chicken. I personally love to use boneless thighs, but anything is game here- including whatever you have leftover in the fridge, be it boiled or roasted.
For the keto chicken wraps
- Whip up a batch of my keto flatbread or use a substitute.
- Assemble the wraps by adding a generous helping of 'the salad bit' to the flatbread of choice, followed by a handful of grilled chicken, half a hard boiled egg and finish it off with a tablespoon or two of Greek-style yogurt (optional, but highly suggested!). Enjoy right away!
LOVE your crazy Leto dough!! When we first started keto we were using fathead but it all the dairy was making us stall. Love your recipes!
Super awesome to hear Jess!