Serving: 4
Ingredients:
• 4 low carb tortillas
• 1-pound chicken thighs
• 1 tsp. paprika powder
• 1 tsp. cumin powder
• 1 tsp. ground coriander
• 1 tbsp. olive oil
• 1 tbsp. lemon juice
• 2 garlic cloves (minced)
• 2 tbsp. hot sauce
• 4 shreds of cheddar cheese
• 4 tbsp. keto garlic sauce
• 1 cup shredded lettuce
• 2 serves keto Lebanese salad (tabbouleh)
• 1/2 tsp. ground pepper
• 1/2 tsp. onion powder
• 1 tsp. salt
Directions:
1. Take a large bowl and add chicken, lemon juice, garlic, oil, and all the spices. Marinate the chicken by keeping it in the fridge for 3 hours. Refrigerate overnight for better results. Preheat the oven to 390°F.
2. Brush the metal skewers with oil and assemble the marinated chicken on them. Place the prepared skewers on the grill rack lined with foil. Make sure the chicken is not touching the bottom. Flip the skewers periodically and bake for an hour or 50 minutes. Make sure the meat is cooked through.
3. Put the chicken aside and prepare kebabs. Take a tortilla wrap and fill it with tabbouleh, cheddar cheese, garlic sauce, and lettuce. Fill all four wraps equally with the same ingredients. Sliver the chicken and add to the wraps. Embellish with hot sauce and gently roll the wraps.
Nutrition:
38g Fat
33g Protein
538 Calories
