About
These keto wraps take all the flavor and fun of nachos and bundle them together in a neat little lettuce parcel! Full of tasty fats, these wraps are low in carbs but high in flavor.
A simple yet tasty lunch, these wraps are easy to make and are guaranteed to spice up your weekday lunches.
Ingredients
- 1 large breast (yield after cooking, bone and skin removed) chicken breast
- ½ large tomatoes
- 2 large leaf iceberg lettuce
- ½ cup grated cheese
- 1 avocado, California (black skin) avocado
- ½ lime yields lime juice raw
- 1 tablespoon cilantro
- 1 tablespoon olive oil
- 2 tablespoon sour cream
- 2 medium (4-1/8 in. long) scallions
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 teaspoon red chili flakes by sweet tomatoes
Instructions
- Add the chicken breast to a pan with a little salt and cover with water. Bring to the boil and then reduce to a simmer for 10 minutes or until cooked through.
- While the chicken is cooking, you can make the guacamole. Peel and pit the avocado and add the flesh to a mixing bowl. Add the olive oil and lime juice. Season generously and mash all together with a fork to combine.
- Dice the tomato and add to the guacamole with the chili flakes. Stir to combine.
- Remove the chicken from the pan and transfer to a plate. Use two forks to shred the meat. Reserve to one side.
- Divide the grated cheese between the two lettuce leaves.
- Divide the pulled chicken between the two leaves.
- Top the chicken with the guacamole.
- Scatter with the diced scallions and sprinkle with fresh cilantro. Top with sour cream and wrap the leaves around the filling to serve.
Nutrition Facts
- Servings: 2
- Calories: 517.5kcal (per serving)
- Fat: 34.7g (per serving)
- Carbs: 11.4g (per serving)
- Protein: 41.3g (per serving)
