Instructions for Making Your Low Carb Chicken Salad Wraps:
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.
If you want to make a larger batch of Low Carb Chicken Salad Wraps, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.
Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.
Low Carb Chicken Salad Wraps
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Our Low Carb 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!