Ingredients
Equipment
Method
- In a mixing bowl, combine 2 tablespoons lime juice, minced garlic, ground cumin, 1/2 teaspoon salt, and black pepper to create the marinade.
- Add chicken strips to the marinade, toss until fully coated, cover the bowl, and refrigerate for 30 minutes to allow flavors to penetrate the meat.
- While chicken marinates, prepare the pico de gallo by combining diced tomatoes, diced onion, chopped cilantro, and 1 tablespoon lime juice in a bowl. Season with salt to taste and set aside.
- Preheat your grill or grill pan to medium-high heat. Lightly brush the grates or pan surface with olive oil to prevent sticking.
- Remove chicken from marinade and place strips on the hot grill. Cook for 3 minutes per side, or until chicken reaches an internal temperature of 165°F and has nice char marks.
- Transfer grilled chicken to a clean plate and let rest for 2-3 minutes, then slice into bite-sized pieces if desired.
- Slice the avocados in half, remove pits, and cut flesh into thick wedges. Set aside.
- Separate butter lettuce leaves carefully, ensuring they remain intact. Wash thoroughly under cold water and pat completely dry with paper towels or use a salad spinner.
- To assemble each wrap, lay out one lettuce leaf. Add 3-4 pieces of grilled chicken in the center, top with 2-3 avocado wedges, then spoon 2 tablespoons of pico de gallo over the top.
- Fold the sides of the lettuce leaf over the filling, then roll from the bottom to create a wrap. Serve immediately for best texture.
Nutrition
Notes
This recipe provides excellent blood sugar control with only 8g net carbs per serving. The high protein content (28g) promotes satiety and stable glucose levels. Avocados contribute heart-healthy fats and fiber that slow carbohydrate absorption. The meal is naturally gluten-free, dairy-free, and fits perfectly into keto and low-carb eating plans. Fresh vegetables provide antioxidants and vitamins without adding significant carbohydrates.
