Keto Chicken Fajita Wrap

Satisfy your cravings for sizzling fajitas with this delicious and low-carb Keto Chicken Fajita Wrap recipe! Juicy, marinated chicken breast is seared to perfection and paired with vibrant strips of sautéed red, green, and yellow bell peppers, along with tender red onions for a burst of color and flavor. All this goodness is wrapped in crisp romaine lettuce leaves instead of tortillas, making it keto-friendly and gluten-free. A touch of creamy avocado and fresh cilantro takes these easy handheld wraps to the next level, delivering a refreshing yet savory bite every time. Perfect for busy weeknights or meal prep, this quick recipe is ready in just 35 minutes and packed with bold, zesty flavors that will keep you coming back for more. Great for anyone following a ketogenic diet or simply looking for a healthy fajita twist!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Yellow bell pepper
• 1 medium Red onion
• 8 pieces Romaine lettuce leaves
• 1 medium Avocado
• 0.25 cup Fresh cilantro

Directions

Step 1

Start by preparing the chicken marinade. In a large bowl, mix olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and black pepper.

Step 2

Slice the chicken breast into thin strips and add them to the marinade. Toss to coat well, cover, and refrigerate for at least 30 minutes for better flavor penetration.

Step 3

While the chicken marinates, prepare the vegetables. Slice the red, green, and yellow bell peppers and the red onion into thin strips.

Step 4

Heat a large skillet over medium-high heat. Add a little olive oil if needed.

Step 5

Once hot, add the marinated chicken strips to the skillet. Cook for about 5-6 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the sliced peppers and onions. Sauté for about 3-4 minutes until they are tender yet still crisp.

Step 7

Return the cooked chicken to the skillet with the peppers and onions. Stir well to combine and heat through for an additional 2 minutes.

Step 8

Wash and dry the romaine lettuce leaves thoroughly. These will serve as the wraps.

Step 9

In each lettuce leaf, place a generous amount of the chicken and veggie mixture.

Step 10

Slice the avocado and place a few slices on top of the chicken, along with some fresh cilantro leaves.

Step 11

Wrap up the lettuce leaves to enclose the filling, and serve immediately.

Nutrition Facts

Serving size	(1177.7g)

Amount per serving	% Daily Value*
Calories	1080.2

Total Fat 61.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 6.7g
Cholesterol 206.4mg	0%
Sodium 2058.2mg	0%
Total Carbohydrate 67.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 17.3g
Protein 78.9g	0%

Vitamin D 0IU	0%
Calcium 188.6mg	0%
Iron 7.6mg	0%
Potassium 2973.0mg	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: 48.5%

Protein: 27.9%

Carbs: 23.7%