Fried Chicken Lettuce Wrap W Cajun Mayo

About

This hot lunch is better than what you ever got at the sub shop! A freshly fried piece of white meat chicken breast takes center stage in a refreshing and healthy lettuce wrap. Instead of typical breadcrumbs, the breading is made with Keto pork rinds. A cajun-inspired mayo is spread all over the inside, and the chicken is topped with chopped pickle too. This lunch is like a hot Nashville chicken sandwich with a Keto twist and a little less “hot”. It may not best the best for meal prep recipes, due to the lettuce wrap. However, you can follow the directions below to learn how to prep ahead larger quantities of this Keto meal to save you time in the kitchen.

Meal Prepping This Recipe

If you made the Keto chicken wraps entirely ahead of time, you’d have a very soggy salad in your refrigerator when the lettuce wraps go limp! However, you can prep these ingredients separately for an easy meal you can put together in the middle of the week without any cooking. Increase the ingredient list to reflect the amount of servings you want to make. Fry the chicken breasts in batches, and make sure they fully cool before storing away in a container in your refrigerator. Prepare the cajun mayo and chopped pickle, but store them separately in your refrigerator. When it’s time for lunch, simply lay down your lettuce leaves, arrange the prepare ingredients, wrap, and enjoy!

Using Your Favorite Pickle

This Keto recipe recommends using your “favorite pickle” when assembling your chicken wrap. Pickles can add a great flavor component, and the right one can pair perfectly with the cajun mayo. If you happen to enjoy homemade pickles, ask whoever made them if they used any sugar when creating the pickle brine. If your favorite pickle is storebought, check the labels. Many top-brand pickle companies add tons of extra sugar, but there are low-sugar options on grocery store shelves. Only trust yourself? You can make your own pickles by following either the Carb Manager Keto Bread And Butter Pickles or the Carb Manager Keto Quick Pickle With Red Peppers.

Ingredients

1 ½ teaspoon paleo baking flour by bob's red mill
½ large raw egg
1 ounce fried pork rinds
4 oz chicken breast boneless skinless raw
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
2 tablespoon avocado oil
1 tablespoon mayonnaise
½ teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon cumin, ground
⅛ teaspoon garlic powder
⅛ teaspoon thyme, dried
¼ teaspoon lemon juice
¼ ounce pickles
2 ounce iceberg lettuce

Instructions

Prepare the breading station first. On one plate, arrange the paleo flour. You can include more flour on the plate to ensure an even coating on your chicken later. In a small bowl, whisk together an egg. On a second plate, arrange ground pork rinds. Like the flour, you can include extra ground pork rinds to ensure even coating. Grind the pork rinds by either pulsing them in a food processor or crushing them with a rolling pin in a Ziploc bag.
Prepare a 4-ounce chicken breast by patting it dry with a paper towel. Lay a sheet of parchment paper or plastic wrap over the breast and pound it to an even thickness. Use the flat side of a meat tenderizer or a rolling pin to flatten the chicken. Press both sides of the chicken into the paleo flour to dredge it.
Next, shake off excess flour and dip the chicken in the egg. Shake off the extra egg and press both sides of the chicken into the pork rinds. Ensure there is an even light coating of pork rinds all over the chicken. Then, heat the avocado oil in a cast-iron skillet or non-stick pan to medium-high heat. When the oil is hot, lay the breaded chicken in to fry. Fry the chicken on both sides for 4-5 minutes, adjusting the heat to avoid burning.
Set the fried chicken aside to rest. Make the cajun mayo by whisking together mayo, ketchup, paprika, cumin, garlic powder, thyme, and lemon juice. Set the cajun mayo aside for later. Additionally, dice your favorite type of dill pickle and set it aside with the cajun mayo.
Prepare the lettuce wrap by removing the largest leaves from a head of iceberg lettuce. Slice away the hard white cores. Each wrap should need about 3 leaves of lettuce and amount to the weight listed in the ingredients. Lay down each leaf on a cutting board from left to right, each leaf overlapping the previous one by about halfway. Spread the cajun mayo across the leaves, leaving the edges clean.
Lay the fried chicken in the center leaf, vertically. Top the chicken with the diced pickle. Fold the top and bottom edges of the center leaf over the ends of the fried chicken. Then, fold the left and right leaves across the chicken, tucking in any loose pieces of lettuce as necessary. Flip the wrap over the secure the edges of the lettuce leaves under the chicken. Slice the wrap in half and enjoy.