Buy Now → Keto Chicken Salad Wraps
- Yield: 4 1x
- Category: Wraps
- Method: Bake
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 1 Whole Chicken – Brined & Roasted
- 8 leaves Romaine Lettuce
- 1 Cup Mayo
- 1 Stalk Celery
- ¼ Cup Red Onion
- ¼ Cup Green Bell Pepper
- 1 Tablespoon Dill
- 1 Tablespoon Parsley
- 2 Teaspoon Lemon Juice
- 1 Teaspoon Mustard
- All Chicken Dripping
- 2 Cups beef or chicken stock
- ½ Cup onion
- Sale and pepper to taste
Instructions
- Make a saltwater brine by mixing ¼ cup of salt and 4 cups of hot water – let cool.
- Place a whole chicken in a large freezer bag and add brine.
- Let it rest for 24 hours in the fridge.
- Preheat oven to 350 F.
- Remove chicken from brine and pat skin dry with a paper towel.
- Rub with skin with salt.
- Roast in a deep dish pan in the oven for approximately 60 minutes until cooked.
- Reserve juices
- Let the chicken cool
- Peel off skin reserving on the side.
- Shred chicken in a bowl
- Return skin to oven on a baking sheet until crispy (about 10 mins).
- Mix mayo, diced celery, red onion, bell pepper, dill, parsley, lemon juice and mustard.
- Add salt and pepper to taste.
- Refrigerate.
- In a medium pot, add 1 tablespoon of chicken dripping, onion and cook until browned.
- Add the rest of the cooking juices and stock.
- Simmer until thick.
- Fill lettuce cups with chicken mix, top with chicken skin and gravy.
Nutrition
- Serving Size: 4
- Calories: 152
- Sugar: 0g
- Fat: 14g
- Carbohydrates: 1g
- Protein: 5g