Elevate your low-carb meal game with this irresistible Keto Chicken Pesto Wrap! Packed with juicy, perfectly seasoned chicken breast, creamy avocado, fresh spinach, and tangy cherry tomatoes, all wrapped in a soft almond flour tortilla, this recipe is a flavor explosion in every bite. A generous spread of basil pesto and a sprinkle of melted mozzarella add a rich, herby twist that takes this wrap to the next level. Ready in just 30 minutes, it's the ultimate keto-friendly lunch or dinner that's as nutritious as it is satisfying. Portable and perfect for meal prep, this keto wrap is your new go-to for delicious convenience on busy days.
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Season the chicken breast with salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Add the chicken breast to the skillet and cook for about 7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
While the chicken rests, slice the avocado and cherry tomatoes.
Lay the almond flour tortillas flat on a cutting board.
Spread 1 tablespoon of basil pesto on each tortilla.
Evenly distribute fresh spinach leaves over the pesto on each tortilla.
Arrange the sliced chicken, avocado, cherry tomatoes, and mozzarella cheese on top of the spinach.
Fold the sides of each tortilla inwards and then roll tightly to form a wrap.
Serve the wraps immediately, or wrap them in parchment paper for an on-the-go meal.
Serving size | (575.1g) |
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Amount per serving | % Daily Value* |
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Calories | 1234.5 |
Total Fat 77.5g | 0% |
Saturated Fat 16.4g | 0% |
Polyunsaturated Fat 3.1g | |
Cholesterol 176.0mg | 0% |
Sodium 2291.4mg | 0% |
Total Carbohydrate 56.4g | 0% |
Dietary Fiber 36.9g | 0% |
Total Sugars 7.7g | |
Protein 80.0g | 0% |
Vitamin D 9.0IU | 0% |
Calcium 689.2mg | 0% |
Iron 5.5mg | 0% |
Potassium 1332.5mg | 0% |
Source of Calories