Chicken Fajita Wrap
This low carb version of a chicken fajita wrap is a satisfying alternative to traditional fajitas. You will get all the taste, without the carbs.
I am so relieved to be able to eat proper food again! A week without solid food was just too long. I was too hungry, and unfortunately no amount of soup was satisfying that hunger. When I decided to make this, it was because it had everything I wanted, protein, veggies, guacamole, sour cream, cheese, some spice and it it was all wrapped up in a low carb wrap! This was a monster meal and I needed it.
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I tend to make my own spice blends for my meals. This way I can control what goes in. If you are a serial ingredient reader like I am, you will notice that many spice blends contain added sugar or other nasties, that are just not needed.
The Spice Blend…
I love using smoked paprika in my recipes. You can use any variety you like. But for me, the smokiness really adds to the Cajun flavours of this dish. I purchase this brand from Redmart, as you get a large tub and I use it regularly in my cooking.
I opt for Himalayan pink salt in my recipes. Pink salt has been touted to contain more minerals than regular salt. It is estimated that pink salt may contain up to 84 different minerals and trace elements, including iron, it’s the iron that gives the salt its pink colour.
The Spices:
The rest of the spices included in the mix are onion powder, garlic powder, cumin powder and coriander powder. You can also add in some hot red pepper powder, if you fancy a bit more of a kick to your meal.
I used chicken as my protein option in this recipe, but you can use any type of protein you like. In the past, I have made this with boneless beef short rib, which is equally as good. I tend to use boneless legs. I prefer dark meat, but feel free to use chicken breast.
I know, this is the real reason you are here, you want to know what wrap I have used for this recipe. Well here it is, Lodough. I bought this while I was in the UK, but they do ship to Singapore. Unfortunately, they are out of stock at the moment - but you can check back regularly to see if its back in.
Ingredients:
1kg Boneless Chicken Legs
1 large onion cut into strips
Traffic light peppers cut into strips
Lodough Wrap
Sour Cream
Cheese
For the spice blend:
2 tsp of Smoked paprika
1 tsp of Salt
1 tsp of Onion powder
1/4 tsp of Black pepper
1 tsp of Garlic powder
2 tsp of Cumin powder
1 tsp of Coriander powder
For the Guacamole Salsa:
1 Avocado smashed
1/2 cup diced tomatoes seeds removed
Fresh coriander chopped,
1 Spring onion
1/2 tsp chilli flakes
1/2 lemon juice
1/4 tsp Cumin powder
Low carb Chicken Fajita Wrap
Instructions:
1. Remove the skin from the chicken and save to make crispy chicken skins.
2. Cut the chicken into strips.
3. Mix together all the spices under spice blend above and thoroughly coat the chicken with the dry rub.
4. Heat some oil in a pan and pan fry the chicken until cooked (5 minutes on each side depending on the size of the pieces)
5. Remove the chicken from the pan and add in the onions.
6. After a few minutes, chuck in the peppers and cook for a further 3 minutes (if you like crunchy veg) or 5 minutes (if you want the peppers softer).
7. Remove the peppers and place the low carb wrap on the frying pan and heat both sides. Be careful not to leave it longer than a minute, otherwise it will start to crisp up.
8. Prepare the guacamole salsa by mixing together all the ingredients.
9. Place the wrap on some foil (so it’s easier to roll) and top with the cooked peppers, chicken, guacamole, sour cream & sprinkle over some cheese.
10. Roll the wrap right using the foil, but in half and dig in!
Chicken Fajita Wrap
Ingredients
Instructions
- Remove the skin from the chicken and save to make crispy chicken skins.
- Cut the chicken into strips.
- Mix together all the spices under spice blend above and thoroughly coat the chicken with the dry rub.
- Heat some oil in a pan and pan fry the chicken until cooked (5 minutes on each side depending on the size of the pieces)
- Remove the chicken from the pan and add in the onions.
- After a few minutes, chuck in the peppers and cook for a further 3 minutes (if you like crunchy veg) or 5 minutes (if you want the peppers softer).
- Remove the peppers and place the low carb wrap on the frying pan and heat both sides. Be careful not to leave it longer than a minute, otherwise it will start to crisp up.
- Prepare the guacamole salsa by mixing together all the ingredients.
- Place the wrap on some foil (so it’s easier to roll) and top with the cooked peppers, chicken, guacamole, sour cream & sprinkle over some cheese.
- Roll the wrap right using the foil, but in half and dig in!
Notes
This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you
Nutrition Facts
Calories
312.5Fat (grams)
22.59Sat. Fat (grams)
6.05Carbs (grams)
10.42Fiber (grams)
5.22Net carbs
5.21Sugar (grams)
2.19Protein (grams)
18.8Sodium (milligrams)
510.57Cholesterol (grams)
94.53The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.
To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information available.
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