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How to Make Low-Carb Artichoke Chicken Wraps
These are a great make-ahead item for your lunchbox.
10 min prep time
20 min cook time
6servings
1 wrap
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Step-By-Step Instructions:
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Whisk the egg, egg white, and milk until well combined and slightly frothy. Sift the coconut flour into the mixture and whisk again until well combined. Let the batter rest at room temperature for 15 minutes.
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While the wrap batter is resting, toss together the chicken, artichoke hearts, red onion, baby spinach, and Italian dressing. Keep the filling refrigerated until needed.
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Add the cooking spray to a 10-inch nonstick sauté pan over medium heat. Let the pan heat until a drop of water sizzles in the bottom of the pan.
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Re-whisk the wrap batter and then pour 1/4 cup of the wrap batter to thinly coat the bottom of the pan (add a little more if needed to coat the bottom of the pan). Let the wrap cook until the edges begin to brown. Using a spatula, flip the wrap and continue to cook for another minute. Slide the wrap on to a plate and continue this process to make 6 “wraps” or crepes. Let the wraps cool.
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Divide the chicken mixture evenly among each wrap (about 1/2 cup of filling per wrap) and roll.
Nutrition facts
6 Servings
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Serving Size
1 wrap
- Amount per serving Calories 150
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Total Fat
4.5g
- Saturated Fat 1.5g
- Cholesterol 80mg
- Sodium 400mg
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Total Carbohydrate
8g
- Dietary Fiber 3g
- Total Sugars 3g
- Protein 18g
- Potassium 307mg
Ingredients
eggs
1 whole
egg whites
4 whole
skim milk
1/2 cup
coconut flour (sifted)
1/4 cup
nonstick cooking spray
1 whole
chicken breasts (cooked, shredded)
2 cup
artichoke hearts (chopped, drained and rinsed)
1/2 cup
red onion (minced)
1/4 cup
baby spinach (chopped)
2 cup
Italian salad dressing (fat-free)
1/4 cup
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