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Keto Guacatillo Chicken Salad Wrap Recipe

Guacatillo is a bright creamy sauce that coats proteins incredibly well. These salad wraps are incredibly tasty and simple to make. Use this recipe as a base for a solid keto chicken salad, adding any extra toppings as desired! Let’s dive into it.

What is Guacatillo?

Guacatillo is a Mexican-based sauce prepared by blending avocado and tomatillos, yielding a highly delicious and full-bodied green sauce, making it creamy without the need of sour cream. So yes, this sauce is both dairy-free, and gluten-free (also paleo and Whole30 approved!).

This sauce coats sliced or pulled chicken incredibly well and adds tons of moisture and flavor. Nothing more to it.

The recipe is made with diced chicken, but it can also be made with shredded chicken, by either using Trifecta’s A La Carte or by making your own or buying/using some leftover rotisserie chicken (always an excellent use).

How To Calculate Your Keto Macro

Use this calculator to find out your keto macros in minutes!

How To Make a Keto Guacatillo Wrap?

Though this recipe is a wrap mix recipe, feel free to use the chicken and sauce mix to create a chicken salad mixture. Use your favorite crunchy salad leaves of choice for the wrap or shell. The recipe only takes about 20 minutes to prep. 

Let’s dive into it. 

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:

Kitchen Needs:

  • Knife and Cutting board
  • 3 Medium bowls
  • Measuring spoons
  • 2 Baking sheet, 1 large & 1 small with foil
  • Oven

Step One: Dice and Cook the Chicken

Raw diced chicken on a foil-lined baking sheet placed on top of a wood cutting board

Preheat your oven to 425F (215C).

Dice the raw chicken and combine into a medium bowl with salt and pepper, mix to evenly season the chicken. Spread chicken evenly on a foil-lined baking sheet sprayed with oil. 

If you are using Trifecta A La Carte chicken, skip this step, and simply dice the chicken breast!

To avoid cross-contamination and potential food-borne illness, wash your cutting board, knife, hands, and any other surface where the raw chicken breast was handled. 

Bake for 14 minutes or until the chicken is cooked through (165F internal temp). Remove from the oven and cool at room temperature for 5 min. then transfer to a fridge to finish cooling down.

Step Two: Make Guacatillo Sauce and Prep Ingredients

Guacatillo sauce plated on a white bowl

Prepare the Guacatillo sauce as directed on the recipe. Feel free to make this recipe ahead of time and have it available for your meal prep rotation. The sauce will naturally oxidize over time and begin turning brown (due to the avocado); so be sure to use the sauce within 5 days of making it.

To prevent avocado based sauces from oxidizing, turning brown, add ascorbic, citric acid, extra lemon juice to curve the oxidization process. 

 

Toasted pistacchio nuts on a foiled-lined baking sheet placed on top of a wooden cutting board

In the oven, lightly toast the pistachios and slivered almonds for 5 minutes then remove and let cool at room temp.

Prepare your lettuce wraps by cutting off the bottom core portion of the lettuce. Separate the largest nicest looking leaves, for a total of 8 whole lettuce leaves and prepare to shock them. 

Fill a large bowl with ice water (half ice + half water), and carefully 'shock' the lettuce leaves for ~5 minutes. Halve cherry tomatoes and keep them aside in a small container until needed.

"Shocking" is a culinary term that means to plunge greens in ice water to keep the color bright and the texture crip (crissssspppp - that's right). 

Step Three: Put It all Together

Keto guacatilllo chicken salad wrap plated on a white round plate placed on top of a black slab next to a green guacatillo sauce bowl

Once all ingredients are cooled and ready, use a scale to measure 4 ounces of the diced chicken, 2 tablespoon of the Guacatillo sauce, 1 tablespoon of pistachios, 1 teaspoon of slivered almonds, a few halved cherry tomatoes, and a dash of Tabasco. Mix gently to fully incorporate the sauce into all ingredients.

Divide the chicken mix into two Romaine lettuce leaves. Sprinkle a small amount of paprika for color and garnish, plus 1 teaspoon of cotija cheese. Store in an airtight container.

The macros for this recipe are:
330 kcal; 21g Fat; 5g Net Carb (11g CHO - 6g DF); 28g Protein. A perfectly balanced meal.

Helpful Tips for Storing and Serving:

  • If you are preparing multiple of these for the week, store the chicken mixed with the rest of the ingredients in one container, and the rinsed Romaine lettuce leaves in a separate container. Plate the night prior. This will help retain the freshness of the lettuce as the week goes by. 
  • Also feel free to use the chicken mixture for any other kind of meal prep dishes. Have fun and get creative with this recipe!
  • If you want to save even more time, simply make the Guacatillo Sauce and combine it with our A La Carte Chicken Breast! The recipe prep time is reduced by half!

Ice water shocked romaine lettuce leaves drying on paper towels


Too Busy? We Got You!

Want to get more out of your weekly meal prep efforts? Stick to your calorie goals and budget with our A la Carte Ingredients. Pre-cooked and ready to heat, these ingredients are organic, sustainably sourced, and minimally seasoned to maximize your meal prep. 

Get Meal Prep

Keto Guacatillo Chicken

COOK TIME:

20 min

PREP TIME:

20 min

YIELD:

8

DESCRIPTION

Think of the Guacatillo sauce as a replacement for any classic creamy chicken salad sauce, but higher in fat and filled with tons of flavor. This simple recipe can be cross utilized as you see fit for your meal prep needs!

INGREDIENTS

  • 1 Lb or 16 ounces chicken, cooked, diced
  • 8 tablespoons Guacatillo sauce
  • 4 tablespoons pistachio, lightly roasted
  • 2 tablespoons slivered almonds nuts, lightly roasted
  • 8 Romaine lettuce leaves, shocked and rinsed
  • 8 Cherry tomatoes, rinsed, halved
  • 1-2 dashes, Tabasco
  • 4 teaspoon Cotija cheese, crumbled
  • Kosher salt & Black pepper, to taste
  • Spray oil
  • Garnish

  • Paprika, ground, optional

INSTRUCTIONS

  1. Preheat your oven to 425F (215C). Dice the raw chicken and combine into a medium bowl with salt and pepper, mix to evenly season the chicken. Spread chicken evenly on a foil-lined baking sheet sprayed with oil. If you are using Trifecta A La Carte chicken, skip this step, and simply dice the chicken breast! To avoid cross-contamination and potential foodborne illness, wash your cutting board, knife, hands, and any other surface where the raw chicken breast was handled. Bake for 14 minutes or until the chicken is cooked through (165F internal temp). Remove from the oven and cool at room temperature for 5 min. then transfer to a fridge to finish cooling down.

  2. Prepare the Guacatillo sauce as directed on the recipe. Feel free to make this recipe ahead of time and have it available for your meal prep rotation. The sauce will naturally oxidize over time and begin turning brown (due to the avocado); so be sure to use the sauce within 5 days of making it. In the oven, lightly toast the pistachios and slivered almonds for 5 minutes then remove and let cool at room temp. Prepare your lettuce wraps by cutting off the bottom core portion of the lettuce. Separate the largest nicest looking leaves, for a total of 8 whole lettuce leaves and prepare to shock them. Fill a large bowl with ice water (half ice + half water), and carefully 'shock' the lettuce leaves for ~5 minutes. Halve cherry tomatoes and keep them aside in a small container until needed.

  3. Once all ingredients are cooled and ready, use a scale to measure 4 ounces of the diced chicken, 2 tablespoons of the Guacatillo sauce, 1 tablespoon of pistachios, 1 teaspoon of slivered almonds, a few halved cherry tomatoes, and a dash of Tabasco. Mix gently to fully incorporate the sauce into all ingredients. Divide the chicken mix into two Romaine lettuce leaves. Sprinkle a small amount of paprika for color and garnish, plus 1 teaspoon of cotija cheese. Store in an airtight container.

NOTES

  • Before creating your wraps, lightly season your Romaine leaves with a sprinkle of Kosher Salt for optimal flavor.
  • If you are meal prepping, keep the chicken salad separated from the Romaine in the fridge. Plate a day prior to avoid the lettuce from wilting excessively.
  • For exact macros: Weigh 4 ounces of the diced chicken in a bowl, add 2 tablespoons of the Guacatillo sauce, 1 tablespoon of pistachios, 1 teaspoon of slivered almonds, and a few halved cherry tomatoes. Mix gently to fully incorporate the sauce into all ingredients. Top with 1 teaspoon of the crumbled cotija cheese. Sprinkle a pinch of paprika for color on top of each wrap.

NUTRITION FACTS

Servings: 2 | Calories Per Serving: 330

  • Total Fat 21g
    27%
  • Cholesterol 65mg
    22%
  • Sodium 260mg
    11%
  • Total Carbohydrates 11g
    4%
  • Sugars 3g
  • Protein 28g
  • Vitamin A 397.93mcg
  • Vitamin C 15.15mg