Greek yoghurtoptional, for garnish (& extra sauciness!)
For 'the salad bit'
Combine all the ingredients together for the Greek salad inspired part of the wraps. Cover and refrigerate (if possible!) for at least two hours and up to three days. Allowing the flavors to mingle for a bit will make for a much more flavorful dish, trust me!
For 'the protein bit'
Grill up some (well-seasoned!) chicken. I personally love to use boneless thighs, but anything is game here- including whatever you have leftover in the fridge, be it boiled or roasted.
For the keto chicken wraps
Whip up a batch of my keto flatbread or use a substitute.
Assemble the wraps by adding a generous helping of 'the salad bit' to the flatbread of choice, followed by a handful of grilled chicken, half a hard boiled egg and finish it off with a tablespoon or two of Greek-style yogurt (optional, but highly suggested!). Enjoy right away!
*The keto wraps
I like to use my keto flatbread here (which uses the dairy free crazy keto dough), cooked in a bit of avocado oil to get a more sturdy bread-like texture. Definitely worth it in my book!Alas and if paleo or doing just low carb (think the 50-100 net carbs a day), I personally love the Siete almond tortillas. They do have some tapioca, but they're still just 8g net carbs each, the ingredients are ace and they taste amazing.