CHICKEN WRAP with MCT
24th June 2020
FAT: 31.27g PRO: 9.00g CHO: 15.13g Kcals: 378
Notes
Mo’s tip: If you leave the chicken to go cold before you pack it this makes a good packed lunch or picnic meal.
Ingredients
- 20g MCT oil
- 7g Greek style yoghurt
- 10g Mayonnaise - HELLMANS
- 19g Iceberg Lettuce
- 30g Chicken thigh – dark meat
- 25g Soft corn tortillas – DISCOVERY FOODS LTD
- You will also need a pinch of dried herbs and a little seasoning.
Instructions
- Weigh the chicken thigh meat then flatten between sheets of cling film with rolling pin.
- Mix the yoghurt with 14g of MCT oil, herbs and seasoning to coat the chicken.
- Fry gently for approximately 10 minutes until the chicken is cooked.
- Put the chicken to one side then mop up any residue by lightly heating the wrap in the pan.
- Season the mayonnaise and whisk in the remaining oil.
- Lay the wrap on a plate, cover with shredded lettuce, drizzle over mayonnaise dressing, top with the sliced chocked, roll up and serve.
- The soft corn tortillas are readily available from Morrisons and other shops
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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CLICK HERE FOR DISCOUNTS.