How To Make Delicious Curry Chicken Wraps

Health & Wellness By Karla

Looking for a spicy, flavorful, protein-packed, and easy-to-make meal while trying to keep your carbohydrates to a minimum? Look no further than our recipe for these delicious, low-carb curry chicken wraps who tick all of the boxes!


Making the necessary ingredient swaps to keep your carbohydrates on the low doesn’t mean you have to sacrifice flavor, texture, or any other aspect of what makes your wrap the perfect weekday lunch or a light dinner.

First, you need to swap the whole wheat or corn tortilla for  crispy lettuce leaves. Not only will that drastically lower your carbs, it will also add a nice crunch and a surprising taste of freshness which pairs nicely with the powerful spicy curry powder. 

Second, swapping out your rice for cauliflower rice makes the curry chicken wraps even quicker to make as it cooks faster, and when combined with sour cream, creates just the right amount of creaminess! Cauliflower is an amazing superfood packed with vitamins, minerals, antioxidants, and fiber, which boost your immune system, protect you from oxidative damage, and keep your microbiome happy and healthy. So, not only are you turning a crowd favorite into a ketogenic-friendly meal, you’re also fueling your body with stress reducing and anti-inflammatory nutrients. 

You can easily make the cauliflower rice yourself by dicing up a cauliflower, removing the leaves, adding the florets into a food processor, and pulsing until you get rice-like consistency. If you are crunched on time, you can even get them pre-packaged as most grocery stores nowadays carry them in their refrigerated or frozen sections. 

Lettuce curry chicken wraps are also great for meal-prep as you can pre-cook the chicken and cauliflower rice, place them in an air-tight container, and pack a few slices of lettuce on the side. This way, you’ll prevent any unwanted sogginess and get the crunchy, refreshing taste with every bite you take. Once you learn to swap higher-carb ingredients for their low-carb versions, you’ll be amazed by how easy it will become to implement this newfound routine into your everyday life and a whole array of recipes. That’s indeed, a true lifehack.


Prep Time: 5 minutes  Cooking Time: 15 minutes Serves: 2


  • 1 pound boneless skinless chicken thighs
  • ¼ cup minced onion
  • 2 garlic cloves, minced
  • 2 teaspoon Curry Powder
  • 1 teaspoon paprika
  • 1 ½ salt
  • 1 teaspoon black pepper
  • 3 tablespoons grass-fed butter
  • 1 cup cauliflower rice
  • 6-8 small lettuce leaves
  • ¼ cup sour cream


  1. Prepare the vegetables and set aside.
  2. Cut chicken thighs into 1 inch pieces.
  3. Heat a large skillet over medium heat. Add 2 tablespoons of butter and the onion. Stir until onions are translucent.
  4. Add chicken, garlic and salt. Stir well.
  5. Cook the chicken, stirring often until browned, about 8 minutes.
  6. Add the third tablespoon of butter, curry powder, paprika and cauliflower rice.
  7. Stir until well combined.
  8. Lay out the lettuce leaves and spoon the curry chicken mix into each one.
  9. Top with a dollop of cream, serve and enjoy!


Serves 1 Calories 547.7g

Amount Per Serving Total Fat 37.0 g Sodium 2,112.3 mg Carbohydrate 8.6 g Sugar 3.3 g Dietary Fiber 3 .0 g Protein 45.3 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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