Ingredients
4 boneless, skinless chicken breasts
3 large cucumbers, thinly sliced or julienned
1/4 cup olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup basil pesto (store-bought or homemade without alcohol)
4 large lettuce leaves or low-carb wraps
1/4 cup crumbled feta or grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)
Instructions
Preheat oven to 350°F (175°C) or heat a skillet over medium heat.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make a marinade.
Add chicken breasts to the marinade and let sit for 10-15 minutes.
Cook the chicken in a hot skillet over medium-high heat for 5-6 minutes per side or until fully cooked (internal temperature of 165°F). Let rest for a few minutes before slicing into strips.
Optional: To grill the chicken, preheat a grill or grill pan and cook for 5-6 minutes per side.
Place a lettuce leaf or low-carb wrap on a plate.
Spread a spoonful of pesto onto each wrap or lettuce leaf.
Add cucumber ribbons or slices, cooked chicken, and crumbled cheese.
Roll up the wraps tightly and serve immediately or refrigerate for later.
Notes
Use a mandoline or knife to create thin, even cucumber slices.
To make ahead: Prepare the components separately and assemble just before serving to prevent sogginess.
For a vegan option, skip cheese and use a dairy-free pesto made from olive oil, nut butter, and fresh herbs.
Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Meals
- Method: Grilling and Assembling
- Cuisine: Mediterranean-inspired
- Diet: Low Carb
Nutrition
- Serving Size: 1 wrap per serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg