Thai Chicken Collard Wraps (keto + low carb)
These Keto Thai Chicken Collard Wraps are an amazing low carb wrap packed with flavor!
Ingredients
- 1-2 collard green leaves
- 1 small cooked chicken breast about 1 cup of cooked chicken
- 3-4 thin slices red bell pepper
- 1/3 cup slaw mix shredded cabbage
- 2 tablespoons Peanut Sauce
Instructions
- OPTIONAL: To achieve a more tender wrap you can blanch the greens in water. You can do this ahead of time and leave them in the fridge for easy assembly. Fill a large skillet about 3/4 inch of water, bring to a simmer. Submerge each collard green in simmering water for 30 seconds. Transfer to an ice bath or run under very cold water for 15 seconds. Pat dry.
- Place the collard green on a flat surface. Starting at the bottom use a sharp knife or kitchen shears to remove the bottom 1-2 inches of the stem. This will remove the toughest part of the leaf.
- Combine the slaw mix (shredded cabbage) with 1-2 tablespoons of the peanut sauce.
- Layer the chicken, thinly sliced red bell pepper, slaw micx. Roll tightly like a burrito.
- Slice diagonally, and if preparing ahead of time secure with a toothpick.
Notes
Nutrition was calculated using this homemade peanut sauce. Nutrition includes 1 tablespoon of peanut sauce in the slaw and 1 tablespoon reserved for dipping. When made with this homemade sauce, each wrap has 5 net carbs.
Nutrition
Serving: 1 wrapCalories: 241kcalCarbohydrates: 7gProtein: 28.9gFat: 10.6gCholesterol: 82.7mgFiber: 2gSugar: 3.4g
Tried this recipe?Let us know how it was!