Our Keto Chicken Salad Wraps are an easy lunch that you can make ahead, just keep the lettuce leaves separate and top them with the chicken when you’re ready to eat. It’s that simple!
- 1 pound chicken thighs boneless
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup celery diced
- 1 tablespoon Parsley finely chopped
- 1/2 cup mayonnaise
- Salt to taste
- Pepper to taste
- 10 leaves baby cos lettuce or Romaine
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 cookie sheet and roast for 20-30 minutes, depending on the size of the thighs.
Remove from the oven and set aside to cool for 20 minutes.
Cut the cooled chicken into a small dice, around 1/2in/1cm cubes.
Place the chicken in a mixing bowl with the diced celery, parsley and mayonnaise. Mix well and adjust seasoning.
Spoon ¼ cup of chicken salad into each lettuce leaf, serve and enjoy.
- Amount Per Serving
- Calories 345Calories from Fat 225
% Daily Value*
- Total Fat 25g 38%
- Saturated Fat 5g 25%
- Polyunsaturated Fat 8g
- Monounsaturated Fat 10g
- Cholesterol 90mg 30%
- Sodium 743mg 31%
- Potassium 293mg 8%
- Total Carbohydrates 6g 2%
- Dietary Fiber 3g 12%
- Sugars 2g
- Protein 23g 46%
- Vitamin A21%
- Vitamin C7%
* Percent Daily Values are based on a 2000 calorie diet.
To make a larger batch of this Keto Chicken Salad Lettuce Wraps adjust the servings in the card above.