Looking for a delicious, low-carb alternative to traditional wraps? This Almond Flour Tortilla Chicken Wrap is a healthy and flavourful choice. Ideal for lunch, dinner, or meal prepping, these wraps are keto-friendly and gluten-free, making them a versatile option for various dietary needs.
Ingredients
Almond Flour Tortillas:
- 1 cup almond flour
- 3 tbsp psyllium husk powder
- ¼ tsp salt
- 1 tbsp olive oil
- ½ cup warm water
Chicken Wrap Filling:
- 2 cups cooked chicken, shredded
- ½ cup sliced avocado
- ¼ cup shredded lettuce
- ¼ cup diced tomatoes
- 2 tbsp mayonnaise (optional)
- Salt and pepper to taste
Instructions
Make Almond Flour Tortillas:
- In a bowl, combine almond flour, psyllium husk, and salt.
- Stir in olive oil and warm water, mixing until a dough forms.
- Divide dough into small balls, flatten each between parchment paper, and cook on a lightly greased skillet over medium heat until golden on both sides.
Prepare Chicken Wrap:
- Spread mayonnaise evenly onto each almond flour tortilla.
- Layer shredded chicken, avocado slices, shredded lettuce, and diced tomatoes.
- Season with salt and pepper to taste.
- Roll wraps tightly and secure with toothpicks if needed.
Tips & Variations
- Substitute chicken with turkey or tofu for variety.
- Add a spicy kick with some jalapeños or hot sauce.
- Store leftover tortillas in an airtight container in the fridge for up to 3 days.
Enjoy your healthy Almond Flour Tortilla Chicken Wrap, and share your feedback in the comments!
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