Kimchi Mayo Chicken Wraps
23.6g
Net Carbs
32.1g
Protein
33.8g
Fat
8.3g
Fiber
551
Calories
Cooking tip: We designed this recipe to not only delight your taste buds, but also perfectly fill the role of lunch for those eating the Atkins 100 way. For this simple lunch look for almond flour tortillas with 8 grams net carbs per tortilla.
Ingredients:
- 1/4 cup (38g) kimchi
- 2 tablespoons mayonnaise
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup (57g) tricolor coleslaw mix
- 1/4 cup (28g) shredded carrot
- 3 ounces rotisserie chicken breast, shredded
- 2 almond flour tortillas
- 1/4 cup (25g) chopped tops and bulbs of scallions
- 1/2 cup (46g) sliced red bell pepper
Directions:
- In a small food processor or blender combine kimchi, mayonnaise, vinegar, salt and pepper until kimchi is very finely minced and all ingredients are well combined.
- In a medium bowl combine coleslaw mix, and shredded carrot with 3 tablespoons of the kimchi mayonnaise until evenly coated.
- In a small bowl combine shredded chicken with remaining kimchi mayonnaise.
- Place tortillas on a square of parchment paper, then layer half of the coleslaw mix on each tortilla, about 1/2 cup for each. Evenly layer half the scallions, half the shredded chicken and half the sliced red bell peppers evenly on each tortilla. Roll tortillas, using the parchment paper to keep everything together and either tape or use a string to hold together.
