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  • Writer's pictureJenn Clayton

BLT Avocado Chicken Salad Wraps

Quick, easy and low carb (on and incredibly delicious) lunch recipe!! A winner!

Add to your favorite low carb wrap, bread or a lettuce wrap for a PERFECT lunch!!

Full recipe in video below


  • 6 slices bacon uncured, sugar free

  • 1 lb boneless. skinless chicken breast halved to make cutlets

  • salt and pepper to taste

  • 3 tablespoons light mayonnaise

  • 1 tablespoon lime juice fresh

  • ½ teaspoon garlic powder

  • ¼ teaspoon paprika

  • 1 cup tomatoes diced, 2 small or 1 large

  • 2 green onion finely sliced with whites

  • 1 avocado chopped

  • 1 head of romaine or butter lettuce for wrapping

  • COOK THE BACON: In a large skillet, cook bacon over medium heat for 2-3 minutes each side, or until crispy. Remove the bacon from the pan and allow to cool on a paper towel lined plate.

  • COOK THE CHICKEN: Season the chIcken with ½ teaspoon of salt and ¼ teaspoon pepper and place into the pan with the bacon drippings. Cook 3 minutes per side over medium heat, or until the inside is no longer pink. Remove from the pan and allow to cool.

  • MAKE THE DRESSING: In a small bowl, whisk together mayo, lime juice, garlic, and paprika. Set aside.

  • CHOP AND MIX: Once the chicken and bacon are cool, chop into ½-inch pieces and place in a large bowl. Add the tomatoes, green onions, and avocados to the bowl quickly toss to evenly distribute the ingredients. Pour the mayo mixture into the bowl with additional salt and pepper to taste and toss again to coat.

  • SERVE: Serve the salad immediately or allow to chill in the refridgeratorfor up to an hour. Spoon the salad into 2-4 lettuce cups per person.

3 Servings:

281 Calories

18g Fat

7g Carbs

21g Protein

Recipe inspiration from

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