Keto Pulled Chicken Lettuce Wraps with Chipotle Mayo Recipe
A quick, spicy, and satisfying low-carb meal ready in just 35 minutes!
Key Info:
- Prep Time: 15 minutes
- Cook Time: 20 minutes (or 4-6 hours in slow cooker)
- Total Time: 35 minutes (+ slow cooker time if using)
- Servings: 4-6
- Calories: 325 per serving
- Fat: 24g
- Protein: 28g
- Net Carbs: 3g
- Difficulty: Easy
- Dietary Tags: Keto, Low-Carb, Gluten-Free
Equipment Needed:
- Slow cooker or large skillet
- Mixing bowls
- Measuring tools
- Blender
- Tongs
- (Alternative: Use two forks instead of meat shredding claws)
Ingredients:
For the Chicken:
- 1 lb (450g) boneless chicken breasts or thighs
- 2 tsp (10g) garlic powder
- 2 tsp (10g) onion powder
- 1 tsp (5g) smoked paprika
- 1 tsp (5g) cumin
- Salt and pepper to taste
For the Chipotle Mayo:
- 1 cup (240ml) keto mayonnaise
- 2-3 chipotle peppers in adobo
- 1 tbsp (15ml) lime juice
- ¼ tsp garlic powder
- Salt to taste
For Assembly:
- 1 head butter lettuce (or romaine)
- 1 cup (100g) shredded cheddar (optional)
Method:
1. Season chicken with spice mixture
2. If Using Skillet:
- Heat pan over medium heat
- Cook chicken for 6-8 minutes per side until internal temperature reaches 165°F/74°C
3. If Using Slow Cooker:
- Place seasoned chicken in cooker
- Cook on low for 4-6 hours
4. Let chicken rest for 5 minutes, then shred
5. Blend all chipotle mayo ingredients until smooth
6. Separate and wash lettuce leaves
7. Fill each leaf with shredded chicken
8. Top with chipotle mayo and cheese
Crucial Tips:
- Bring mayo ingredients to room temperature to prevent splitting
- Pat lettuce leaves completely dry to prevent soggy wraps
- Don’t overcrowd the slow cooker
- Taste and adjust seasoning before serving
Storage:
- Chicken: Refrigerate up to 3 days
- Mayo: Keep refrigerated up to 1 week
- Store components separately
- Don’t pre-assemble wraps
Scaling:
- Recipe doubles easily
- Freeze extra chicken portions
- Mayo recipe halves well
Common Mistakes:
- Overcooking chicken (becomes dry)
- Wet lettuce leaves
- Over-blending mayo (becomes thin)
- Not letting chicken rest before shredding
Variations:
- Buffalo Style: Add Frank’s RedHot to mayo
- Asian-Inspired: Use coconut aminos and sesame oil
- Mediterranean: Add Greek seasonings and tzatziki
- Mexican: Top with avocado and lime crema
