Bikidang Wrap

Name: Bikidang Wrap
Yield: 483.5 g
Ingredients: Gluten-Free Coconut Flour 50 g; Salt 1 g; Brown Rice Oil 21 g; Leavening Agent (Baking Powder) 1.5 g; Water (Drinking Water) 400 ml; Psyllium Husk Powder 10 g

403 kcal

#Bikidang Wrap #Chicken Breast Wrap #Diet Dish #Healthy Food #Easy Recipe #Salad Wrap #Low Calorie #Chicken Breast #Tortilla #Takeout Food

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Ingredients

Main ingredients

Gluten-Free Coconut Flour 50 g
Salt 1 g
Brown Rice Oil 21 g
Leavening Agent (Baking Powder) 1.5 g
Water (Drinking Water) 400 ml
Psyllium Husk Powder 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.25 g 35%

Protein 9 g 8%

Fat 28.5 g 57%

Serving size 483.5g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Julienne the bell pepper, lettuce, and carrot thinly.
3

Season the chicken breast with salt and pepper.
4

Add olive oil to a pan and cook the chicken breast.
5

Lightly toast the tortilla on a pan to warm it up.
6

Place the vegetables and chicken breast on top of the tortilla.
7

Drizzle with sauce, then roll up the tortilla.
8

Slice into bite-sized pieces and plate to serve.

Bikidang Wrap

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