Paleo Fried Chicken Wrap

Savor the perfect balance of crispy and fresh with this Paleo Fried Chicken Wrap—a wholesome, gluten-free spin on a classic favorite. Tender, golden-brown chicken thighs are coated in a flavorful crust of almond and coconut flours, infused with garlic, paprika, and a hint of pepper. Wrapped in crisp romaine lettuce and paired with vibrant cherry tomatoes, creamy avocado, and zesty red onion, each bite delivers a satisfying crunch and burst of freshness. Finished with a drizzle of tangy lemon-honey mustard sauce, this low-carb, dairy-free recipe is as nutritious as it is delicious. Ready in under 40 minutes, it’s the ideal paleo-friendly meal for lunch or dinner, packed with clean ingredients that don’t compromise on flavor.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 cup almond flour
• 0.25 cup coconut flour
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 2 large eggs
• 0.5 cup coconut oil
• 8 leaves romaine lettuce leaves
• 0.5 cup cherry tomatoes
• 1 medium avocado
• 0.25 cup red onion
• 1 tablespoon lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon honey

Directions

Step 1

Begin by preparing the chicken. In a shallow bowl, combine almond flour, coconut flour, sea salt, black pepper, garlic powder, and paprika.

Step 2

In another bowl, beat the eggs.

Step 3

Dip each chicken thigh into the beaten eggs, ensuring it is fully coated. Then, dredge the chicken in the flour mixture, pressing lightly to adhere.

Step 4

In a large skillet, heat coconut oil over medium-high heat.

Step 5

Once the oil is hot, add the chicken thighs. Cook for about 6-7 minutes on each side, or until golden brown and cooked through.

Step 6

While the chicken is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the avocado, and thinly slice the red onion.

Step 7

In a small bowl, mix lemon juice, Dijon mustard, and honey to make the tangy sauce.

Step 8

Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.

Step 9

Assemble the wrap by placing a few strips of chicken onto a lettuce leaf. Top with cherry tomatoes, avocado slices, and red onion.

Step 10

Drizzle the tangy sauce over the toppings.

Step 11

Carefully roll the lettuce leaf around the fillings to create a wrap. Repeat with remaining ingredients to make additional wraps.

Step 12

Serve immediately and enjoy your Paleo Fried Chicken Wraps!

Nutrition Facts

Serving size	(1145.3g)

Amount per serving	% Daily Value*
Calories	3037.9

Total Fat 245.7g	0%
Saturated Fat 118.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 872mg	0%
Sodium 3566.6mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 36.6g	0%
Total Sugars 18.2g
Protein 148.6g	0%

Vitamin D 110IU	0%
Calcium 395.3mg	0%
Iron 13.1mg	0%
Potassium 2518.7mg	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: 71.4%

Protein: 19.2%

Carbs: 9.4%