Description

These low-carb, high-protein wraps combine crunchy pepita-crusted chicken, juicy strawberries, pecans, and a light yogurt dressing for a refreshing summer lunch or dinner. Inspired by build-your-own chicken salads, they fit diabetic-friendly and keto diets without sacrificing flavor.

Ingredients

Scale

2 boneless chicken breasts, thinly sliced

1/2 cup pepitas (pumpkin seeds), toasted

1 cup fresh strawberries, sliced

1/4 cup pecans, chopped

2 large lettuce leaves or 2 low-carb tortillas

1/4 cup Greek yogurt or light mayo

1 tablespoon lemon juice

salt to taste

black pepper to taste

1 teaspoon olive oil

Instructions

1. Pat chicken slices dry and season with salt and pepper.

2. Crush pepitas coarsely and mix with a pinch of salt and pepper.

3. Brush chicken with olive oil and press each side into the pepita mixture.

4. Heat a nonstick skillet over medium heat and pan-sear chicken for 4-5 minutes per side until golden and cooked through.

5. Let chicken rest 2-3 minutes then slice into strips.

6. In a bowl, whisk yogurt, lemon juice, salt, and pepper.

7. Lay lettuce leaves or tortillas flat and spread dressing in the center.

8. Layer sliced chicken, strawberries, and pecans over the dressing.

9. Fold or roll wraps tightly, slice in half if desired, and serve immediately.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: lunch
Method: pan-sear
Cuisine: american

Nutrition

Serving Size: 1 wrap
Calories: 350
Sugar: 5
Sodium: 450
Fat: 20
Saturated Fat: 3
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 12
Fiber: 4
Protein: 28
Cholesterol: 75

Keywords: low-carb, chicken wrap, pepita crusted chicken, strawberry wrap, summer meal, high-protein, diabetic-friendly, healthy lunch