Keto Avocado Chicken Lettuce Wraps Recipe

About this recipe

A delicious and healthy keto-friendly dinner featuring tender baked chicken, creamy avocado, and fresh cilantro served in crisp romaine lettuce wraps.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 100 g Romaine Lettuce
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 120 g Avocado - Tanzania
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Dg1 Garlic Powder
• 1 kg Akar Powder Salt
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 900 G Chua Hah Seng Thai Chilly Paste

Instructions

1. 1. Preheat oven to 300 degrees F (150 degrees C).
2. 2. Coat 2 chicken breasts with 2 tablespoons olive oil and sprinkle 1 teaspoon garlic powder evenly on both sides. Place the chicken in a shallow baking dish and cover with aluminum foil.
3. 3. Bake the chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 40 to 45 minutes. Remove from the oven and let cool for 10 minutes.
4. 4. Chop the cooled chicken into small pieces and transfer to a large bowl. Add 1 diced avocado, 2 tablespoons lemon juice, 2 tablespoons chili paste, 1 tablespoon chopped fresh coriander leaves, and 1/2 teaspoon salt. Mix well to combine.
5. 5. Separate the leaves of 1 romaine lettuce head and rinse them thoroughly. Pat dry with a paper towel.
6. 6. Spoon the chicken mixture onto the lettuce leaves to create wraps. Serve immediately and enjoy.