Low Carb Chicken Fajita Wrap

Satisfy your Tex-Mex cravings without the carbs by diving into these irresistible Low Carb Chicken Fajita Wraps! Bursting with flavor, this recipe swaps traditional tortillas for crisp Romaine lettuce leaves, making it perfect for keto and low-carb lifestyles. Tender strips of marinated chicken are seasoned with a smoky blend of chili powder, cumin, and paprika, then paired with caramelized bell peppers and onions for a vibrant, nutrient-packed filling. A refreshing squeeze of lime juice ties everything together, while a dollop of sour cream and a sprinkle of fresh cilantro add a creamy, herbaceous finish. Ready in just 35 minutes, this easy dinner idea is not only healthy but also gluten-free and packed with bold fajita-inspired flavors that the whole family will love. Perfect for weeknights or light entertaining, these wraps make clean eating as delicious as it is effortless!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 large lime
• 8 large Romaine lettuce leaves
• 0.5 cup sour cream
• 0.25 cup cilantro, chopped

Directions

Step 1

First, prepare the chicken by slicing the boneless, skinless chicken breasts into thin strips.

Step 2

In a large mixing bowl, combine olive oil, garlic powder, ground cumin, chili powder, paprika, salt, and black pepper to create the marinade.

Step 3

Add the sliced chicken to the bowl, tossing well to ensure each piece is coated with the marinade. Set aside while preparing the vegetables.

Step 4

Core and thinly slice the red and green bell peppers, and peel and slice the onion into thin rings.

Step 5

Heat a large skillet over medium-high heat, then add the marinated chicken strips. Cook the chicken for about 5-7 minutes, stirring occasionally to ensure even cooking, until golden and cooked through.

Step 6

Remove the cooked chicken from the skillet and set aside on a plate. In the same skillet, add the sliced bell peppers and onion. Sauté them for about 5 minutes, or until they become soft and slightly charred.

Step 7

Squeeze the juice of one large lime over the cooked peppers and onions, and toss the chicken back into the skillet. Stir everything together to combine and heat through for another 2 minutes.

Step 8

To assemble the wraps, lay the Romaine lettuce leaves flat on a clean surface. Divide the chicken and vegetable mixture evenly among the 8 lettuce leaves.

Step 9

Top each lettuce wrap with a small dollop of sour cream and a sprinkle of chopped cilantro for garnish.

Step 10

Serve immediately while warm and enjoy your low-carb chicken fajita wraps!

Nutrition Facts

Serving size	(1226.9g)

Amount per serving	% Daily Value*
Calories	1435.8

Total Fat 70.0g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 443.1mg	0%
Sodium 1679.5mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 15.8g	0%
Total Sugars 24.1g
Protein 152.5g	0%

Vitamin D 4.5IU	0%
Calcium 365.8mg	0%
Iron 10.9mg	0%
Potassium 2419.6mg	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: 43.3%

Protein: 41.9%

Carbs: 14.9%