Description
Quick and satisfying low-carb wraps using large romaine lettuce leaves instead of tortillas, filled with juicy garlic butter chicken strips. Perfect for keto, gluten-free, and busy weeknights.
Ingredients
- Boneless, skinless chicken thighs or breasts
- Large romaine lettuce heads
- Unsalted butter
- Fresh garlic cloves, minced
- Extra virgin olive oil
- Sea salt and black pepper
- Optional: Shredded cheddar cheese or sugar-free mayo
Instructions
- Wash and thoroughly dry romaine lettuce leaves. Separate large, sturdy leaves and set aside.
- Slice chicken into thin cutlets or strips and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through (165°F). Remove and let rest.
- In a small saucepan, melt butter over low heat. Add minced garlic and stir for 30 seconds until fragrant, being careful not to burn.
- Brush the inside of lettuce leaves with some of the garlic butter.
- Place chicken strips in the center of each lettuce leaf.
- Add optional toppings like cheese or mayo.
- Drizzle remaining garlic butter over the chicken.
- Roll the sides of the lettuce in, then roll from the bottom up to create a tight wrap. Serve immediately.
Notes
Ensure lettuce is completely dry to prevent soggy wraps. Do not overload with wet ingredients. Store chicken and lettuce separately in the fridge for up to 3 days. Reheat chicken in a skillet to maintain texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wrap per serving
- Calories: 275
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 4
- Fiber: 1
- Protein: 22
Keywords: keto, low carb, garlic chicken, lettuce wraps, quick dinner, gluten-free, healthy lunch, meal prep