Low Carb Chicken and Veggie Wrap

This recipe is great for lunch or dinner; light, healthy and full of flavors. Looking for low carb ingredients is not an issue at all. Plenty of recipes and ingredients are readily available, the real test is to create something which provides a balanced platter. I am not convinced lowering the carbs but filling the plate with fatty foods is a good balance, which is the key! Fat choices should revolve around healthy fats like butter, olive oil, nuts etc. in good proportion. Try this delicious recipe and see what you think. 

Low Carb Chicken and Veggie Wrap

1 tablespoon olive oil1 teaspoon whole cumin
1 pound boneless, skinless breasts, thinly sliced
1 teaspoon White Jasmine Tandoori Masala
1/2 teaspoon kosher salt
1 teaspoon garlic, crushed

4 low carb wraps
2 tablespoons mayonnaise
2 cups fresh baby spinach
1 cup chopped red cabbage
1 cup tomatoes, chopped
1 cup English Cucumber, chopped
1/2 cup sliced almonds

In a pan heat the olive oil, add whole cumin. Add chicken. Saute the chicken for 3-4 minutes. Add salt, Tandoori Masala and garlic. Saute everything and let it simmer on low heat until the chicken is cooked. Set aside. 

Spread mayonnaise on a wrap. Divide all the veggies in to four portions. Add a few spinach leaves, red cabbage, tomatoes, english cucumber and sprinkle a few almonds. Add chicken on top and wrap everything carefully. Cut in half and serve. 
 

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