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Keto Fried Chicken Lettuce Wrap W Cajun Mayo Recipe

Gluten Free
Lunch
Quick Easy
★★★★☆
4.8/5
(1308 reviews)
By Zylo Nutritionist Team
Keto Fried Chicken Lettuce Wrap W Cajun Mayo
Zylo Recipes

Description

Imagine sinking your teeth into a crispy, golden-fried chicken breast nestled in a cool, crisp lettuce wrap. This isn't your average sandwich; it's a delightful fusion of textures and flavors that will tantalize your taste buds. The chicken, tender and juicy on the inside, boasts a satisfyingly crunchy coating made from finely crushed pork rinds, offering a savory alternative to traditional breadcrumbs.

Each bite is an experience, heightened by a creamy, zesty sauce inspired by Cajun cuisine. The sauce, generously spread across the lettuce leaf, provides a delightful kick that complements the richness of the fried chicken. To add another layer of complexity, a scattering of finely chopped pickles brings a tangy, briny counterpoint, cutting through the richness and adding a refreshing burst of flavor.

This wrap evokes the spirit of a spicy Nashville chicken sandwich but with a lighter, fresher twist. It's an ideal choice for a satisfying lunch or a quick and easy dinner. While assembling the wraps entirely ahead of time might lead to soggy lettuce, preparing the components separately allows for effortless assembly whenever cravings strike.

To streamline your meal prep, consider frying the chicken breasts in batches, ensuring they cool completely before storing them in the refrigerator. Similarly, prepare the Cajun-inspired sauce and chop the pickles in advance, keeping them separate until you're ready to assemble your wraps. When lunchtime arrives, simply arrange the prepped ingredients on your lettuce leaves, wrap them up, and enjoy the symphony of flavors.

Select a pickle that suits your preference to enhance the wrap's flavor profile. A well-chosen pickle can harmonize perfectly with the Cajun sauce, creating a truly memorable culinary experience. Whether you prefer homemade or store-bought pickles, be mindful of their sugar content.

If opting for store-bought varieties, check labels for added sugars. Alternatively, consider making your own pickles to ensure complete control over the ingredients and flavor.

Preparation Time

Prep Time
17 min
Cook Time
10 min
Total Time
27 min

Nutrition Information

Per 1 wrap serving
C
Calories
550 Kcal
C
Carbs
8 g
Fi
Fiber
4 g
Sugar
3 g
P
Protein
35 g
C
Fats
45 g
Saturated Fats 8 g
Unsaturated Fats 30 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 300 mg
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Ingredients

    1.
    Paleo Baking Flour by Bob's Red Mill
    Paleo Baking Flour by Bob's Red Mill
    1-½ teaspoon
    2.
    Raw Egg
    Raw Egg
    ½ large
    3.
    Fried Pork Rinds
    Fried Pork Rinds
    1 ounce
    4.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    4 oz
    5.
    Salt
    Salt
    ⅛ teaspoon
    6.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    7.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    8.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    9.
    Avocado Oil
    Avocado Oil
    2 tablespoon
    10.
    Mayonnaise
    Mayonnaise
    1 tablespoon
    11.
    Ketchup
    Ketchup
    ½ teaspoon
    12.
    Paprika
    Paprika
    ¼ teaspoon
    13.
    Cumin, Ground
    Cumin, Ground
    ¼ teaspoon
    14.
    Garlic Powder
    Garlic Powder
    ⅛ teaspoon
    15.
    Thyme, Dried
    Thyme, Dried
    ⅛ teaspoon
    16.
    Lemon Juice
    Lemon Juice
    ¼ teaspoon
    17.
    Pickles
    Pickles
    ¼ ounce
    18.
    Iceberg Lettuce
    Iceberg Lettuce
    2 ounce

Instructions

    1.
    Prepare the breading station first. On one plate, arrange the paleo flour. You can include more flour on the plate to ensure an even coating on your chicken later. In a small bowl, whisk together an egg. On a second plate, arrange ground pork rinds. Like the flour, you can include extra ground pork rinds to ensure even coating. Grind the pork rinds by either pulsing them in a food processor or crushing them with a rolling pin in a Ziploc bag.
    2.
    Prepare a 4-ounce chicken breast by patting it dry with a paper towel. Lay a sheet of parchment paper or plastic wrap over the breast and pound it to an even thickness. Use the flat side of a meat tenderizer or a rolling pin to flatten the chicken. Press both sides of the chicken into the paleo flour to dredge it.
    3.
    Next, shake off excess flour and dip the chicken in the egg. Shake off the extra egg and press both sides of the chicken into the pork rinds. Ensure there is an even light coating of pork rinds all over the chicken. Then, heat the avocado oil in a cast-iron skillet or non-stick pan to medium-high heat. When the oil is hot, lay the breaded chicken in to fry. Fry the chicken on both sides for 4-5 minutes, adjusting the heat to avoid burning.
    4.
    Set the fried chicken aside to rest. Make the cajun mayo by whisking together mayo, ketchup, paprika, cumin, garlic powder, thyme, and lemon juice. Set the cajun mayo aside for later. Additionally, dice your favorite type of dill pickle and set it aside with the cajun mayo.
    5.
    Prepare the lettuce wrap by removing the largest leaves from a head of iceberg lettuce. Slice away the hard white cores. Each wrap should need about 3 leaves of lettuce and amount to the weight listed in the ingredients. Lay down each leaf on a cutting board from left to right, each leaf overlapping the previous one by about halfway. Spread the cajun mayo across the leaves, leaving the edges clean.
    6.
    Lay the fried chicken in the center leaf, vertically. Top the chicken with the diced pickle. Fold the top and bottom edges of the center leaf over the ends of the fried chicken. Then, fold the left and right leaves across the chicken, tucking in any loose pieces of lettuce as necessary. Flip the wrap over the secure the edges of the lettuce leaves under the chicken. Slice the wrap in half and enjoy.