Craving a keto-friendly meal that’s both delicious and easy to make? These Keto Chicken & Veggie Wraps are the perfect option! With a homemade almond-based wrap, loaded with tender chicken, fresh bell peppers, and crunchy arugula, this dish is packed with flavor and perfect for a low-carb lifestyle. Whether you’re looking for a quick lunch or a light dinner, these wraps come together in no time and make for a satisfying, nutrient-dense meal. Let’s get started on this easy, healthy recipe!
Recipe
Serves 2
For the wrap:
2.1 oz. (60g) ground almonds
1 ½ tbsp. psyllium husks, whole
For the filling:
5.6 oz. (160g) chicken breast, cooked (leftover)
1.4 oz. (40g) hummus
½ red bell pepper, sliced
1 oz. (30g) arugula
How to Prepare
In a bowl, mix ground almonds, psyllium husks, and ¼ teaspoon of salt. Add 1 teaspoon of olive oil and 2 fl oz. (60ml) warm tap water; mix until combined. Let rest for 1 minute. Knead the dough briefly and form a ball. Place on a floured surface.
Divide into 2 pieces. Roll each piece thin between parchment sheets and cut into circles using a plate as a guide. Cook wraps on a pan greased with ½ teaspoon of oil over medium heat for 2-3 minutes per side. Repeat for remaining dough.
Spread some of the hummus on each wrap, top with the chicken, bell pepper and arugula. Roll up and serve.
Enjoy your Keto Chicken & Veggie Wraps!
