Keto Chicken And Arugula Wraps Recipe

About this recipe

A delicious and low-carb dinner option featuring juicy chicken, fresh arugula, and roasted red bell peppers wrapped in crisp lettuce leaves. Perfect for solution seekers on a keto diet.

Ingredients

• 1 pc (200 g) Milky Mist Plain Curd Cup
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500 ml Oleev Extra Light Olive Oil
• 400 g Agapi Protein Greek Yogurt (Natural)
• 100 g Kale Leaf
• 226 g French'S Classic Yellow Mustard Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 50 g Dhani Pure Black Pepper Whole

Instructions

1. 1. In a small bowl, mix 3 tablespoons of low-fat mayonnaise, 3 tablespoons of nonfat plain yogurt, and 4 teaspoons of mustard until smooth.
2. 2. Stir in 1/2 cup of chopped kale and season generously with ground black pepper. Cover and chill if making ahead.
3. 3. Char 2 red bell peppers over a gas flame or in a broiler until blackened on all sides. Place them in a bag, let stand for 10 minutes, then peel, seed, and cut into 1/2-inch-wide strips.
4. 4. Sprinkle 4 chicken breast halves with salt and pepper. Heat a large nonstick skillet over medium-high heat and brush with 1 teaspoon of olive oil. Add the chicken and sauté until fully cooked, about 4 minutes per side. Transfer to a plate and let cool before slicing diagonally.
5. 5. Spread a generous 2 teaspoons of the kale mayonnaise on a plate or serving dish.
6. 6. Layer the plate with fresh kale, sliced chicken, and roasted red bell pepper strips. Use the kale leaves to scoop up the filling or eat as a salad.
7. 7. Serve immediately or cover and chill for up to 4 hours before serving.