Keto Chicken Curry Wrap

Dive into the irresistible flavors of the Keto Chicken Curry Wrap, a low-carb, high-protein delight that's as satisfying as it is nutritious! This recipe combines tender, spice-infused chicken thighs simmered in creamy coconut curry sauce with the vibrant crunch of fresh lettuce and the richness of avocado. The star feature? Golden, slightly crisp cheese wraps that replace traditional tortillas, adding a keto-friendly twist that’s packed with flavor. Topped with zesty lime and fresh cilantro, these wraps are not only gluten-free but also bursting with bold, aromatic spices like curry powder, cumin, and garlic. Perfect for a quick lunch or dinner, this keto-friendly recipe delivers big on taste while keeping your carb count low and your cravings satisfied.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Coconut oil
• 1 tablespoon Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Full fat coconut milk
• 200 grams Shredded cheese (cheddar or mozzarella)
• 2 tablespoons Fresh cilantro
• 1 whole Avocado
• 1 whole Lime
• 4 large Lettuce leaves

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large pan over medium heat, melt the coconut oil.

Step 3

Add the chicken pieces to the pan, sprinkle with curry powder, cumin, garlic powder, onion powder, salt, and black pepper. Stir well to coat the chicken evenly with spices.

Step 4

Cook the chicken for 10-12 minutes until it is cooked through, stirring occasionally.

Step 5

Pour in the full fat coconut milk and bring the mixture to a boil. Reduce the heat to low and let it simmer for another 10 minutes, allowing the curry sauce to thicken.

Step 6

While the chicken curry is simmering, preheat your oven to 375°F (190°C).

Step 7

Line a baking sheet with parchment paper and spread shredded cheese into four circles about 5-6 inches in diameter.

Step 8

Bake the cheese for 5-7 minutes or until the edges are golden brown. Remove from oven and let them cool slightly to form cheese wraps.

Step 9

Pit and slice the avocado. Chop the fresh cilantro and slice the lime into wedges.

Step 10

Place each cheese wrap on a flat surface and layer with a lettuce leaf.

Step 11

Spoon the keto chicken curry onto each wrap.

Step 12

Top with avocado slices and fresh cilantro.

Step 13

Squeeze a wedge of lime over the filling for an extra zesty flavor.

Step 14

Carefully roll the wraps, using the lettuce and cheese to hold the filling. Serve immediately and enjoy your Keto Chicken Curry Wraps.

Nutrition Facts

Serving size	(1255.9g)

Amount per serving	% Daily Value*
Calories	2931.0

Total Fat 226.9g	0%
Saturated Fat 135.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 839.3mg	0%
Sodium 6196.5mg	0%
Total Carbohydrate 47.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 10.6g
Protein 190.5g	0%

Vitamin D 77.9IU	0%
Calcium 1632.6mg	0%
Iron 21.8mg	0%
Potassium 2984.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 25.5%

Carbs: 6.3%