chicken wraps

These almost zero carb flexible wraps come together in less than 30 minutes and have so many uses it’s mind blowing! Not really, but think enchiladas, lasagna, wrap sandwiches, quesadilla holders… the options are only somewhat limitless!


8-10 oz. chicken breast, cooked.

2 eggs


  • Place 8 to 10 oz. cooked, cooled chicken breast in either a food processor or a stand mixer along with 2 eggs (raw)

  • If using a stand mixer, use the paddle attachment to mix the chicken and eggs on the lowest setting for about 10 minutes. I chunk up my leftover chicken, throw it in the bowl with the eggs and just let it do all the work.

  • if using a food processor, pulse the mixture until you get a smooth texture. See last picture.

I used leftover grilled chicken for this batch. Hence the pepper coating on the sides of my chicken. Any cooked chicken will work, even canned!


This is what the chicken will look like when it’s half way there!


This is what you want your final chicken mixture to look like.

  • Roll your chicken mixture out between two layers of parchment paper. You will want to roll it pretty thin. I roll the mixture out to cover an entire baking sheet.

    Bake your chicken layer on a piece of parchment in a 350 degree oven for 15 minutes.


  • Once your chicken has cooked and cooled you can cut it into any shape you like. I cut up one sheet into 4 smaller squares. If using as a lasagna noodle I cut them to fit my baking dish.


My favorite use for chicken wraps are for enchiladas or breakfast burritos, like this little guy! Shown smothered in Keto cheese sauce.



Storage tips. These wraps dry out quickly! make sure to keep them in the fridge in a big ziplock or an air tight container. I have not EXPERIMENTED with freezing chicken wraps.


Nutrition information for one wrap (1/4 of the entire recipe)

Calories 126

Fat: 3.9 g.

Carbs: 0.2 g.

Protein: 22.5 g.

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