These Low Carb Mexican Chicken Wraps are a delicious alternative to traditional Mexican meals.
The wrap on low-carb wraps
Using Mission Low-carb wraps, which have about 11 grams of carbohydrate per serve, they are a great alternative to standard wraps which are a lot higher in carbs.
You can also use Helgas Lower Carb wraps which are great as they are wholemeal, but do have slightly more carbs per serve, at 17.5 grams, compared with Mission.
This recipe features Mission Low -Carb Wraps, so if you do decide to use the Helgas option, the total carbs will be slightly higher.
My Low-Carb Mexican Chicken Wraps are so close in taste to traditional Mexican dishes because they feature two really important spices.
Smoked Paprika and Cajun spice. You can’t make a Mexican meal without these two star ingredients!
Paprika is a spice made from the dried, ground, mature fruit of Capsicum annuum. It is often associated with Hungarian and Spanish cuisine, but actually originated in central Mexico.
This smoked paprika powder has a robust smoky flavour with the sweet notes of capsicum, and is a deep red colour. It adds wonderful colour and flavour to recipes (TheSource).
Cajun spice is not native to Mexico, but I have seen it used in several super-market salad dressings.
Recipes using the spice originated from Louisiana and other Southern parts of America. It’s also used in parts of Northern America in West African and Caribbean dishes such as Gumbo (SpiceHouse).
This pungent spice is hot and contains bell peppers, onion, celery, parsley, bay leaves, garlic and cayenne pepper.
You can’t beat this recipe, it’s great for a family dinner or even a weekend lunch for family and friends!
Low-Carb Mexican Chicken Wraps
- 6 low-carb wraps (I use Mission Low Carb Wraps)
- 500 g chicken tenderloins
- 2 tbsp garlic oil
- 1 tbsp smoked paprika
- Shredded tasty cheese (to serve)
- 200 g Greek yoghurt (full fat)
- Juice of one lime
- 1 tin Black beans or kidney beans
- 1 avocado
- 75 g frozen corn
- 1 bunch fresh coriander (optional)
- 1 tomato
- cracked black pepper (to taste)
- 1 tbsp Cajun spice
- salt (to taste)
SALSA: Wash the tomato and dice into small pieces and add to a serving bowl. Cut the avocado in half, remove the seed and dice into small pieces before adding it to the tomato in the bowl. Heat 75 g of frozen corn in the microwave for approximately 25-30 seconds and add to the bowl of other ingredients. Remove beans from the tin and drain using a sieve before adding to the bowl. Wash the coriander and chop finely, adding this to the bowl along with some cracked black pepper to taste. Lastly, juice the lime and drizzle over the other ingredients before mixing well using a spoon. Set aside.
YOGHURT CONDIMENT: Spoon the yoghurt into a small serving bowl, add the Cajun spice and salt to taste. Mix well using a spoon.
CHICKEN: Preheat a frying pan on the stove. Remove chicken from the packet and trim away any excess fat. Place chicken in a bowl and add the garlic oil and smoked paprika. Mix well to ensure chicken is well coated. Add the chicken to the pan and fry for approximately 4 minutes on each side on medium heat. Once cooked, turn off the heat.
WRAPS: To assemble the wraps, place one wrap on a plate, add 2 tbsp of the salsa onto the wrap, add two pieces of the chicken, spoon over 2 tbsp of the yoghurt and sprinkle over a handful of cheese. Roll up the wrap into a cylinder and enjoy!
This recipe serves about six people, with each wrap having approximately 22.4 grams of carbohydrate in total.