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Chicken Protein wraps: tasty, protein-packed, perfect for meal prep and easy to reheat!
Ingredients
For 6 wraps:
- 600 gr Chicken breast, diced or cut into stripes
- 180 gr White cabbage or Lettuce, shredded
- 6 Tortillas (I recommend Santa Maria or Prozis Protein Wraps for more protein)
- 60 gr low fat sauce (I love Gouda’s Glorie)
- 6 boiled eggs
- Spices to taste (salt, pepper, Italian herbs)
Tools Needed
- 1 pot (to boil the eggs)
- Cutting board
- 1 large pan (to cook the chicken)
- 1 bowl
- Aluminium Foil, to store the wraps
Procedure
- Prepare Ingredients: Dice or slice the chicken breast into strips. Shred the cabbage or lettuce.
Boil the eggs (8-10 minutes for hard-boiled). Let them cool, then peel and slice.
- Cook the Chicken: Heat a large pan over medium heat, adding a bit of oil or cooking spray if needed. Add the chicken and season with salt, pepper and Italian herbs. Cook thoroughly, stirring occasionally, until the chicken is golden and no longer pink in the center (about 6-8 minutes).
Set aside to cool slightly.
- Combine Ingredients: In a large bowl, mix together the cooked chicken, sliced eggs, shredded cabbage or lettuce, and sauce.
- Assemble the Wraps: Place each tortilla on a piece of aluminum foil. Divide the filling into 6 equal portions and place one portion in the center of each tortilla.
- Wrap and Store: Fold in the sides of each tortilla, then roll tightly into a wrap.
Heat a bit on a warm pan for 1 minute (optional).
Wrap each one in aluminum foil to keep fresh.
Calories and Macros of the Chicken Protein Wraps
Calories and Macros (1 wrap):
- Calories: 418
- Carbs: 30.6 g (29%)
- Fat: 13.6 g (29%)
- Protein: 44.5 g (42%)
Make it Keto
To make it keto, you just need to:
- Use a keto-friendly or low-carb tortilla.
- Be sure that your dressing is sugar-free or low-carb.
To know more read the following posts below:
Low-carb tortillas available in the Netherlands
Sugar free sauces in the NL
Storing tips
Store the wraps in the refrigerator for up to 3 days, or freeze for up to 1 month.
Reheat tips
Microwave: Remove the aluminum foil and wrap the tortilla in a damp paper towel to keep it from drying out. Microwave for 30–45 seconds, or until warm. Add 15-second intervals if needed.
Oven: Preheat your oven to 180°C (350°F). Leave the wrap in the aluminum foil and heat for 10–12 minutes. This will warm it through and keep the tortilla slightly crisp.
Stovetop: Unwrap the foil and place the wrap in a dry pan over medium-low heat. Cover with a lid to keep in moisture and heat each side for 2–3 minutes until warm.
Enjoy your meal prep!
Hi, I’m Simona! After experiencing the restrictions of keto, I’m now enjoying a balanced diet that brings freedom and happiness to my eating habits.
You find me on Instagram, Pinterest, and sometimes on Facebook.
I also write a lot of keto recipes on my Italian blog keto-with-simona.
Check also:
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