Low Carb Chicken Wraps

Low Carb Chicken Wraps

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Course: Meals, Public
Cuisine: Egg-free
Servings: 1



  • 240 g Chicken Thighs
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Garlic Powder
  • 1 tbsp Olive Oil


  • 100 g Celery, Diced
  • 1 tbsp Parsley, Finely Chopped
  • 1/4 cup Ultra Lite Mayonnaise
  • Salt & Pepper To Taste


  • Preheat oven to 200c/390F
  • In a mixing bowl, marinate the chicken in the salt, pepper, garlic powder and olive oil.
  • Place the chicken on a lined baking tray and roast for 20-30 minutes, depending on the size of the chicken thighs.
  • Remove from the oven and set aside to cool for 20 minutes.
  • Dice the cooled chicken into 1cm cubes.
  • Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise, mix well and adjust seasoning.
  • Spoon 1/4 cup chicken salad into each lettuce left and serve.


Serving: 2g | Carbohydrates: 1.25g

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