Easy Keto Low Carb Wrap Receipes

Easy Keto Low Carb Wrap Receipes

Chili Lime Shrimp Wraps

makes about 4 servings

Ingredients:
1.5 lb. raw shrimp, peeled and deveined
2 tsp ground cumin
1 tsp smoked paprika
2 cloves fresh garlic, minced
2 Tbsp avocado oil, or extra-virgin olive oil, divided in half
sea salt and fresh ground black pepper
freshly ground black pepper
2 fresh limes
a handful of fresh cilantro leaves, chopped
8-10 romaine or butter lettuce leaves, rinsed and pat dried
1 large avocado, diced
1 red chili, thinly sliced

Instructions:
In a large glass bowl, add shrimp, all seasonings, juice of 1 lime, garlic, and 1 Tablespoon of oil.

Season with sea salt and pepper to your taste, then stir well to coat.
If time allows, refrigerate/marinate for 15 minutes or so, covered.

Heat oil in a large skillet over medium heat. Add shrimp and cook until just pink, about 3-4 minutes

In a very large bowl add cooked shrimp, diced avocado, cilantro, chili slices, juice of 1 lime and remaining oil.
Gently stir to combine.
Taste test and season with a pinch of sea salt and pepper of needed.

Add spoonfuls of the avocado shrimp mixture lettuce leaves as shown, and enjoy.

Sweet & Spicy Cucumber Mango Wraps

Sweet & Spicy Cucumber Mango Wraps

Makes about 3-4 Servings
Ingredients:
1 pound lean ground turkey, or grass-fed beef
1-2 Tbsps homemade hoisin sauce (recipe for hoisin will be on the website today)
2 Tbsps plus 1 tsp Braggs liquid aminos, or Coconut aminos
1 tsp. Sriracha hot chili sauce
1 Tbsp rice, or apple cider vinegar
Sea salt and black pepper
1-2 heads Boston lettuce leaves, or other favorite lettuce to use as wraps
2 English cucumbers, cut into thin strips
1 mango, cut into thin strips
1/2 cup fresh cilantro sprigs
1/4 cup roasted peanuts, chopped (optional)

Instructions:
Heat a large skillet over medium-high heat.
Add the meat and cook, breaking it up until browned – 6-7 minutes.
Stir in the hoisin, 2 tablespoons of the liquid aminos, and the Sriracha.
For the dressing:
In a small bowl, combine the vinegar, the remaining teaspoon of aminos, & ¼ teaspoon each salt and pepper.
Finally:
Divide the cooked meat, cucumber, mango, cilantro, and peanuts among lettuce wraps.
These are great to set out for a party, allowing guests to make their own.
Drizzle with dressing if desired.

Chicken Club Lettuce Roll-Ups

Chicken Club Lettuce Roll-Ups

makes 2 servings

Ingredients:
3-4 very large leaves lettuce (Romaine, Butter, Red leaf, or Bibb lettuce)
5 slices nitrate-free roasted chicken, or turkey breast (I used really thin slices, use only 2-3 slices if they’re thicker, about 4-5 ounces total)
1/2 a small avocado thinly sliced
2 spoonfuls of your homemade ranch sauce
1 thin slice of cheese, cut in half (optional)
1 or 2 slices cooked nitrate free bacon, sliced in half
3 thin slices of Roma tomato

For your Ranch Sauce:
1/2 cup plain Greek yogurt
1 tsp dijon mustard
sea salt and fresh ground black pepper, to taste about an 1/8 teaspoon each
1 tsp garlic powder
1/2 tsp onion powder
1 Tbsp finely chopped fresh dill
2 Tbsps finely chopped chives

Instructions:

First, make the homemade ranch sauce. Add all the ranch ingredients to a very small glass bowl, then whisk until well combined. Set.

Next, let’s assemble your lettuce roll-ups. Lay out a large piece of parchment paper on a cutting board. Layer the lettuce leaves as shown. Top lettuce with turkey breast, ranch, avocado, cheese, bacon, and tomato.

Start rolling it tight from one end. As you get to the end, roll it again with the parchment paper so it holds together and tighten up the end.

Slice the wrap through the parchment paper in half.

Chili Lime Shrimp Wraps

Chili Lime Shrimp Wraps

Ingredients:
1.5 lb. raw shrimp, peeled and deveined
2 tsp ground cumin
1 tsp smoked paprika
2 cloves fresh garlic, minced
2 Tbsp avocado oil, or extra-virgin olive oil, divided in half
sea salt and fresh ground black pepper
freshly ground black pepper
2 fresh limes
a handful of fresh cilantro leaves, chopped
8-10 romaine or butter lettuce leaves, rinsed and pat dried
1 large avocado, diced
1 red chili, thinly sliced

Instructions:
In a large glass bowl, add shrimp, all seasonings, juice of 1 lime, garlic, and 1 Tablespoon of oil.

Season with sea salt and pepper to your taste, then stir well to coat.
If time allows, refrigerate/marinate for 15 minutes or so, covered.

Heat oil in a large skillet over medium heat. Add shrimp and cook until just pink, about 3-4 minutes .In a very large bowl add cooked shrimp, diced avocado, cilantro, chili slices, juice of 1 lime and remaining oil.
Gently stir to combine.
Taste test and season with a pinch of sea salt and pepper of needed.

Add spoonfuls of the avocado shrimp mixture lettuce leaves as shown, and enjoy.

CFC Buffalo Chicken Lettuce Wraps

CFC Buffalo Chicken Lettuce Wraps

makes 6 servings

Ingredients:
3 cups shredded chicken
1/3 cup organic tomato sauce
5-6 Tbsps of Tabasco buffalo sauce
1 cup thinly diced celery
sea salt and freshly ground black pepper, to taste
1 cup quartered cherry tomatoes
1/2 a small red onion, diced
1/2 cup crumbled blue cheese
12 romaine lettuce leaves

Instructions:

Rinse your Romaine lettuce leaves thoroughly and pat the excess moisture with a paper towel, then set aside.

In a large bowl, combine shredded chicken with tomato sauce, hot sauce, and chopp

Chipotle + Lime Shrimp Lettuce Wraps

Chipotle + Lime Shrimp Lettuce Wraps

makes 4-6 servings

Ingredients:
2 lbs. large shrimp, peeled and deveined
2 heads butter or bibb lettuce leaves
3 chipotle peppers with adobo sauce
3 fresh cloves garlic, minced
The zest of 1 large fresh lime
the juice of 1 large fresh lime
2 Tbsps avocado oil, unrefined coconut oil, or olive oil
1/2 tsp. freshly cracked black pepper
1/2 tsp. sea salt

To serve:
bunch of freshly chopped cilantro leaves,
1 large English cucumber, chopped
additional lime wedges
chopped green onions


Instructions:

Chop your shrimp into small bite-sized pieces and place them into a large glass bowl.

Finely chop up your chipotle pepper and add it to that same bowl together with adobo sauce, minced garlic, lime zest, lime juice, sea salt and pepper.
Toss shrimp gently to coat really well with all the goodies.

Allow shrimp to sit in this sauce for about 10 minutes while you prepare your lettuce.

Thoroughly rinse the lettuce with cold water, then pat the excess moisture with paper towels, or allow to air dry on towels.

Arrange lettuce leaves nicely on a large platter. You can double them up if desired, to better hold (transport,) the filling.

Heat a large heavy-bottomed pan over medium-high heat. Add in your oil and heat until simmering. I really prefer a cast iron for this, to get that beautiful char…but any skillet will work.

PB Chicken Lettuce Wraps

PB Chicken Lettuce Wraps

Ingredients:
1 1/2 lbs. skinless boneless chicken breasts
2 heads butter lettuce
8 oz. Cremini mushrooms, diced
2 carrots, peeled and very small diced
6 green onions, sliced
4 fresh cloves garlic, minced
1 Tbsp freshly grated ginger
3 Tbsps olive oil, or avocado oil, divided

Peanut sauce:
4 Tbsps creamy peanut butter
4 Tbsps coconut aminos, or reduced sodium soy sauce, or Bragg’s liquid aminos
Juice of 1 fresh lime
1 Tbsp raw honey
1 fresh garlic clove, minced
2 tsps freshly grated ginger

lime wedges, and cilantro leaves for garnish if desired


Instructions:

Make your peanut sauce first; in a small mixing bowl or glass jar, whisk all your sauce ingredients together. Add in 3-4 tablespoons water slowly, and whisk or shake until you achieve your desired consistency; set aside.

Next, cut the chicken into large chucks and toss it into your food processor. Pulse a few times until small chopped (as shown in the pictures). Do not overdo it, we want very small chopped pieces, not ground.
Heat a heavy skillet over medium-high heat.

Heat 2 Tablespoons of oil, then quickly stir-fry the ginger and garlic until it starts to releasing its flavor; just a minute.

Immediately add in your chicken, and cook until golden brown; season with sea salt and pepper, then set cooked chicken aside on a plate.

Into that same skillet, heat remaining oil. Add in your mushrooms, carrots, and green onions then cook stirring occasionally for 8 minutes or so.

Return your chicken to the pan and stir everything well to reheat and combine with the veggies. Remove the pan off the heat and drizzle in half of your PB sauce. Stir well to get everything coated.

To assemble; lay out lettuce leaves on individual plates, or onto a large serving platter as shown. I like to double up my butter lettuce leaves so that they hold together better while eating.

Add two big spoonfuls of chicken mixture into the center of each leaf.

Drizzle with remaining peanut sauce if desired, then serve while still warm. Enjoy

Skinny Turkey Wraps + Creamy Tahini Sauce

Skinny Turkey Wraps + Creamy Tahini Sauce

Makes 1 wrap

Ingredients for EACH wrap:
2 large slices of crisp iceberg lettuce
2 very thin slices of cheddar cheese
6 slices nitrate free deli turkey meat
1 vine tomato, thinly sliced
1 small carrot, peeled then sliced with a peeler
1/4 English cucumber, sliced with a peeler as shown

Tahini Sauce ingredients:
1 Tbsp tahini paste
a pinch of sea salt and fresh ground black pepper
a pinch of garlic powder
1-2 tsp warm water (plus more as needed)

Instructions:
In a small bowl, add all dressing ingredients and whisk rea to combine.

Lay out the iceberg leaves, then layer the remaining ingredients as follows:
cheese, tomatoes, cucumbers, turkey, and carrots.
Drizzle dressing over then fold the bottom up, the sides in, and roll like a burrito.
Slice in half then serve cold.
These are great for make ahead lunches – just keep refrigerated in a glass sealed container! Enjoy

Source:https://www.instagram.com/cleanfoodcrush/

Big Burger Wraps

Big burger wraps

Ingredients (4 servings)

For the wraps: – 300 g low-fat quark – 150 g grated cheese – 4 eggs
For the filling: – 1 teaspoon olive oil – 200 g ground beef – 1/2 teaspoon salt – 1/2 teaspoon pepper – 1 carrot – 3 tomatoes – 100 g iceberg lettuce – 100 g pickles – 4 slices of processed cheese – 100 g corn (from the can ) – 2 teaspoons mustard – 2 teaspoons mayonnaise – 2 teaspoons ketchup


Preparation

For the wraps, first mix the low-fat quark with the cheese and eggs in a bowl.
Preheat the oven to 180 ° C (top / bottom heat) and line two baking sheets with baking paper.
Now distribute the dough evenly on the two baking trays, smooth out and bake in the oven for 15–20 minutes.
Meanwhile, heat the olive oil in the pan and fry the minced meat brown all over. Season with salt and pepper.
Clean, wash and chop the carrot, tomatoes and lettuce. Chop up the pickles as well.
Now cut the baked wraps in half, so that four angular dough sheets are created.
Place a slice of cheese on each plate. Then spread the cucumber, carrot, tomato, drained corn and lettuce on top. Pour the minced meat over it.

For the sauce, mix the mustard, mayonnaise and ketchup together in a bowl. Drizzle some sauce over the minced meat and roll up the individual wraps.

Nutritional values ​​(per wrap)

Calories 463
Protein 39.6 g
Fat 36.7 g
Carbohydrates 12.7 g

Source: https://www.instagram.com/lowcarb_rezept_des_tages/

Low Carb Wraps

Low carb wraps

Ingredients (4 servings)

For the wraps: – 300g quark (20% fat) – 3 eggs – 200g cheese (grated) – 1 pinch of salt – 1 pinch of pepper
For the topping: – 1/2 iceberg lettuce – 1 cucumber – 1 onion – 2 tomatoes – 300g turkey breast – 1 teaspoon coconut oil – 1 pinch of salt – 1 pinch of pepper
preparation

Beat the eggs in a bowl and add the quark. Add the cheese, salt and pepper and stir.
Line two baking sheets with parchment paper and distribute the batter on the baking sheets to make four round wraps. Bake at 180 degrees for 15-20 minutes.
For the topping, cut the turkey breast into small pieces and heat the coconut oil in a pan. Fry the meat and season with salt and pepper.
Cut the cucumber, tomatoes and onion into small pieces. Pluck the iceberg lettuce into individual lettuce leaves.
Place a wrap base on a plate and cover it with the topping.
Roll up sideways and serve.

Nutritional values ​​(per serving)

Calories 434
Protein 46.3 g
Fat 22.2 g
Carbohydrates 9.3 g

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