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Spicy Chicken Salad Wrap (Gluten, Grain Free & Low Carb)

This is a delicious wrap that is perfect to make for lunch, bring along for a picnic or when you're on the go
Course Afternoon Snack, Lunch
Cuisine All around
Keyword Easy, Fresh, Gluten-Free, Grain Free, Healthy, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1


For the chicken

  • 1 Chicken breast fillet cut into smaller pieces (
  • 1/2 tsp Paprika powder
  • 1/4 tsp Chili powder
  • 1/2 tsp Chili flakes/chili explosion spice
  • 1/4 tsp Cumin
  • Fresh grated ginger, to taste (optional)
  • 1 tsp Lemon juice
  • 1/2 tsp Tamari or soy sauce
  • Olive oil

For the dressing

  • 3/4 dl Greek or plain yogurt
  • 1 - 1 1/2 tsp Lemon juice
  • 3/4 tsp Fiber syrup/honey
  • Sea salt, to taste
  • Black pepper, to taste

For the wrap

  • 4-6 large Iceberg lettuce leaves
  • 1/4 Cucumber cut into 5 cm long stripes
  • 1 small Carrot julienned or thinly sliced
  • 1/3 Yellow bell pepper thinly sliced
  • 6 Snow peas cut in half lengthwise
  • Sunflower sprouts, to taste
  • A pieces of parchment, wax or other kind of wrap paper (around 30 cm wide).


  • Combine the ingredients for the dressing, taste to check seasoning.
  • Preheat a nonstick pan over medium heat with some olive oil.
  • Cut the chicken into smaller pieces and add to the hot pan. Fry for 2-3 minutes, just until its starting to get some color.
  • Add all the spices for the chicken, stir and let fry for one minutes.
  • Next add the lemon juice and tamari and let it fry until the chicken is done. 1-3 minutes more depending on the size of your chicken pieces.
  • Place the parchment/wax/wrap paper and use it as a base. Place 4-6 lettuce leaves in the center of the paper, slightly overlap each other.
  • Add vegetables in the middle of the lettuce wrap, add chicken on top and sprinkle the dressing over.
  • Use the wax paper to help you wrap it tightly like a burrito, starting by folding in the short end upward over the filling. Take the other side of the lettuce and carefully fold it over the filling. Do not pull too tightly so that the lettuce breaks. Tuck the long side around the filling, roll up the wrap holding it as tight as possible. When it is completely wrapped, roll the remaining part of the paper around the lettuce tightly.
  • Keep whole until ready to eat when you slice it in half.