Low Carb Curry Chicken Wrap

Elevate your mealtime with this flavorful and healthy Low Carb Curry Chicken Wrap! Perfect for those seeking a keto-friendly or gluten-free option, this recipe features tender strips of spiced chicken infused with aromatic curry powder, turmeric, and cumin, all simmered in creamy coconut sauce. Fresh red bell peppers and a zesty punch of lime juice add a burst of color and brightness, while crisp lettuce leaves replace traditional wraps for a satisfying, low-carb alternative. Ready in just 35 minutes, these wraps are ideal for quick lunches or light dinners, offering a perfect blend of warmth, spice, and refreshing crunch in every bite.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large (approximately 1.5 pounds) Chicken breast
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1.5 tablespoons Curry powder
• 0.5 teaspoons Ground turmeric
• 0.5 teaspoons Ground cumin
• 1 cup Coconut cream
• 1 medium, sliced Red bell pepper
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 cup, chopped Fresh cilantro
• 1 medium, cut into wedges Lime
• 8 Large lettuce leaves

Directions

Step 1

Begin by preparing the chicken. Slice the chicken breasts into thin strips for quicker cooking and even seasoning.

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 3

Add the chicken strips to the skillet. Sprinkle the curry powder, ground turmeric, and ground cumin over the chicken, stirring well to coat the chicken with the spices.

Step 4

Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.

Step 5

Lower the heat to medium-low and pour in the coconut cream, stirring to combine with the spices and chicken. Let the mixture simmer for 3 minutes to thicken slightly.

Step 6

Add the sliced red bell pepper and season with salt and black pepper. Stir to incorporate, cooking for an additional 2-3 minutes until the peppers are tender-crisp.

Step 7

Remove the skillet from heat and stir in the chopped cilantro, reserving a small amount for garnish.

Step 8

To assemble the wraps, lay out the lettuce leaves on a clean surface. Spoon a portion of the curry chicken mixture onto each leaf.

Step 9

Garnish each wrap with a squeeze of lime juice and a sprinkle of the reserved cilantro for added freshness and flavor.

Step 10

Roll or fold the lettuce leaves around the filling, securing with toothpicks if necessary, and serve immediately.

Nutrition Facts

Serving size	(2076.5g)

Amount per serving	% Daily Value*
Calories	3209.4

Total Fat 116.9g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 9.8g
Cholesterol 1170.3mg	0%
Sodium 8821.7mg	0%
Total Carbohydrate 159.8g	0%
Dietary Fiber 10.1g	0%
Total Sugars 134.6g
Protein 389.4g	0%

Vitamin D 0IU	0%
Calcium 353.8mg	0%
Iron 17.9mg	0%
Potassium 5180.6mg	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: 32.4%

Protein: 47.9%

Carbs: 19.7%