Keto Chicken Dinner Wraps Recipe

About this recipe

A satisfying keto-friendly chicken wrap recipe perfect for dinner. Packed with protein and flavor, this dish is ideal for those seeking a low-carb solution.

Ingredients

• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 350G Typically Daylesford Organic Chicken Breasts
• - Cathedral City Mature Cheddar Cheese
• 400G Sabarot Chia Seeds, 400G
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 1 Bunch Spring Onions 1 Bunch
• 60G Little Leaves Lambs Lettuce
• 350 Ml Tabasco Red Pepper Sauce, 350Ml
• NaN Old India Blanched Ground Almond Flour
• - Tata Salt
• - Ktc Vegetable Oil

Instructions

1. 1. In a bowl, beat 6 eggs with 1/3 cup cold water until well combined.
2. 2. Add 1 tsp hot red pepper sauce to the egg mixture and stir until the eggs turn bright orange.
3. 3. In another bowl, combine 10 tbsp almond flour and 1 tsp pepper.
4. 4. Season 2 chicken breasts with 1/2 tsp salt and 1/2 tsp pepper.
5. 5. Dip the chicken breasts into the egg mixture, ensuring they are fully coated, then dredge them in the almond flour mixture.
6. 6. Heat 2 tbsp oil in a skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until golden brown and fully cooked through.
7. 7. Warm 4 low-carb flour tortillas in a dry skillet or microwave.
8. 8. Slice the cooked chicken into strips and distribute evenly among the tortillas.
9. 9. Top each wrap with 1/2 cup shredded cheddar cheese and 1/2 cup chopped green onion.
10. 10. Serve the wraps warm, optionally with a drizzle of hot red pepper sauce for extra spice.