In this low carb chicken wrap with avocado recipe we have carefully selected ingredients to give you a truly healthy and incredible tasty option for your lunch.
We have combined high-protein chicken meat with omega-3 rich avocado, added some high vitamin-C tomatoes and wrapped everything in a soft wholemeal wrap. The result is outstanding!
The recipe has only 5% of your daily dose of carbs, an incredible 64% of your protein recommended intake and 11% of fibres'. Because we didn't fry the chicken but we opted for healthier oil-free oven-baking, the recipe is also very low in bad saturated fats. Healthy fats from avocado are instead abundant. So basically, a truly awesome lunch wrap that you can enjoy guilt-free!
To give the chicken an optimal crispiness without deep-frying, we recommend you use an air-fryer. But you can still get amazing results with a classic oven and by following our temperate and time instructions in the steps below.
The wraps are delicious both hot or cold, so you can prepare some more in the evening and pack them in a lunch box for the next day.
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- Chicken Breast
- Wholemeal Tortilla Wrap
Preheat the oven to 200°C. In a bowl, mix the breadcrumbs with salt and paprika. Cut the chicken into small cubes and add them to the breadcrumb mix. Then, mix well to coat the chicken evenly. If necessary add more breadcrumbs.
Transfer the breaded chicken into a baking tray lined with parchment paper and cook for 10 minutes or until the chicken becomes crispy and golden. For a faster cooking time and a crispier result you can use an airfryer instead.
Warm the tortilla wraps in a pan or in the oven just for a minute on each side. In the meantime slice the tomato and avocado.
To compose the wrap, place the tortilla on a plate and add the tomato and avocado slices, the crispy chicken cubes and if desired a spoon of spicy sauce. Fold the wrap into a roll and serve.
Heat the wrap long enough to make it warm but not for too long, as it will become hard and difficult to fold into a roll.