Ingredients
2 skinless, boneless chicken breasts (4 oz each)
1 cup low-fat cottage cheese
1 tbsp fresh lemon juice
1 clove garlic (minced or use ½ tsp garlic powder)
1 tsp Dijon mustard (no alcohol)
4 cups chopped romaine lettuce
¼ cup grated parmesan cheese
2 large low-carb wraps (almond flour or gluten-free)
½ tsp salt
¼ tsp black pepper
Optional: ½ avocado (sliced), 1 tsp hot sauce
Instructions
Preheat oven to 375°F (190°C) and bake chicken breasts for 15-20 minutes until fully cooked. Let rest, then slice into strips.
Combine cottage cheese, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a bowl until smooth.
Warm low-carb wraps in a skillet or microwave for 10-15 seconds to soften.
Layer chopped romaine lettuce on each wrap, add sliced chicken, cottage cheese mixture, and parmesan cheese. For an extra kick, add optional avocado or hot sauce.
Fold the wraps: bring the sides inward, then roll tightly to serve.
Notes
Use plain or 2% milk cottage cheese for a tangy, low-carb base.
For a creamier texture, blend cottage cheese mixture with a fork or immersion blender.
Tortilla substitution options: lettuce wraps or large collard greens for a carb-free alternative.
Store in an airtight container and refrigerate for up to 3 days. Consume within 48 hours for optimal crispiness.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 2g
- Sodium: 3500mg
- Fat: 25g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 54g
- Cholesterol: 150mg