Low Carb Spicy Chicken Wrap with Mushrooms

Name: Low Carb Spicy Chicken Wrap with Mushrooms
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 tbsp of Extra Virgin Olive Oil; 2 tsp of Chillies; 2 Garlic Clove; 220 g of Mushrooms; 220 g of Chicken Breast; 40 mL of White Wine; 4 tbsp of Hummus; 1 tsp of Paprika; 2 Tortilla Wrap Wholemeal

El Wrap del Diablo

Dairy-Free

Eggs-Free

Nuts-Free

Soy-Free

Nutrients

Nutrient	Grams	RDA
Carbs	9.2g	3.1%
of which Sugars	2.7g	3%
Fats	24.1g	37.1%
of which Saturates	3.5g	17.7%
Proteins	38.5g	83.7%
Fibers	4g	16%

Nutrients Proportions

carbs 12%
sugars 4%
fats 32%
saturates 5%
proteins 51%
fibers 5%

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As the name implies, this baby is supposed to be HOT. Like:

If you don’t feel tears coming down your face, then you didn‘t do it right.

Our Low Carb Spicy Chicken Wrap with Mushrooms is the result of weeks of research in our food labs (AKA ‘the kitchen’). The final outcome will depend entirely on how spicy your chillies are. If you feel extremely adventurous, you may try using Ghost Chillies, the hottest chilies in the world that are not the result of crossbreeding, but you will have to adjust down the quantities we present in the steps below.

Ok now, we didn’t mean to scare you! You can also use whatever chillies you have at home which you know you can handle, and this burrito will still be amazing. Read our Foodacious Tips that come after the steps for additional ways to spice it up.

This recipe consists of a fragrant tortilla wrap, generously coated in a creamy mix of hummus and smoked paprika, and then then filled with tender cubes of chicken and juicy mushrooms sautéd in spicy oil, garlic, and white wine.

What is so great about this recipe, apart from being a bomb of creamy deliciousness? We have combined healthy ingredients to make a wrap that is very low carbs (only 3% of your daily recommended dose) and significantly high protein, with one portion giving you 39 grams of proteins, which is 84% of your recommended intake! Check out the full nutrients.

If you liked the recipe, please let us know at the end of the steps by rating us! You can also get two new tasty diet-enhanced recipes like this one every week and get our free-ebook by signing-up to our newsletter!

Ingredients

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ALLERGY ADVICE: For allergens, see ingredients in bold

Extra Virgin Olive Oil	3 tbsp
Chillies	2 tsp
Garlic Clove	2
Mushrooms	220 g
Chicken Breast	220 g
White Wine	40 mL
Hummus	4 tbsp
Paprika	1 tsp
Tortilla Wrap Wholemeal	2

step 1

In a saucepan, heat the extra virgin olive oil with the chilies for 2 minutes. Use chili flakes or whole chilies finely cut, but definitely the spiciest you can find. We recommend ‘ghost chilies’ or ‘California reaper’ as excellent choices.

Next, add the garlic cloves and sizzle for 1 minute or until the garlic is golden but not burnt. You can crush the garlic or thinly slice it. As soon as you start smelling a delicious garlicky scent, then it's ready.

step 2

Wash and cut the mushrooms into medium chunks and add them to the saucepan with the chili oil. Cook on medium heat for 5 minutes.

Next, add the chicken breast diced into cubes and stir. Pour the white wine and cook at medium/high heat for 2 minutes to crisp the chicken and allow the wine to evaporate. Then, continue cooking with the lid on at medium heat for 7 minutes.

When the mushrooms are soft and the chicken is cooked, let the pan sit on the heat without the lid for 3 to 5 minutes to allow the juices evaporating and forming a creamy sauce. If you don't like eating chunky garlic bits, this is the time to remove them.

step 3

In the meantime, mix the hummus with the paprika in a small mixing bowl. If needed, add more paprika to get a nice and bright orange-colored hummus.

If you want to make this wrap more flavorful you should definitely make your own hummus at home. It's so simple and quick with our step-by-step hummus recipe.

Heat the wholemeal tortilla wrap in the oven, microwave or in a clean flat pan until it's soft and warm. Avoid making it hard and crispy or it will crack as you fold it.

Spread two tablespoons of paprika hummus for each wrap leaving more than half of the tortilla free and a couple of inches free on the edges. This way you prevent the filling from leaking when folding the wrap.

step 4

Divide the mushrooms and chicken among the wraps with the help of a spoon piling the filling on top of the hummus.

Next, wrap the burrito following these simple steps. Line the wrap so that the half side with filling lies horizontally in front of you. Then fold in the sides of the tortilla almost to touch each other and keep them pulled as you bring up the bottom flap on the side of the filling. Roll the bottom of the tortilla tightly and keep rolling one or two times until it is closed and secured.

Your creamy and spicy chicken mushroom wrap is ready!

Cut it in half if desired or wrap in foil. Enjoy this delicious burrito hot or cold, at home or at work with a side salad 😃.

Foodacious Tips

To spice up this chicken and mushroom burrito, even more, we suggest you top the filling with a hot sauce before folding the wrap. For example, Sriracha sauce, Tabasco, Nando’s hot peri peri sauce, or Cholula hot sauce are excellent choices.