Low Carb Chicken Wraps – KIP
broccoli slaw
  • Keto Instant Pot Bundle
  • instant pot, poultry
low carb chicken wraps
Low Carb Chicken Wraps – KIP
broccoli slaw
  • Keto Instant Pot Bundle
  • instant pot, poultry
low carb chicken wraps
Servings:

Ingredients

Prep
  • 2 lb boneless chicken breasts
  • salt and pepper to taste
  • 1/2 C diced red onion
  • 1 celery rib
  • 1/2 C dill pickle spears
  • 1 bag broccoli slaw
  • 2 T apple cider vinegar
  • 6 drops stevia
  • 1 T Dijon mustard
  • 1/4 C avocado oil
On Cooking Day
  • 1 C chicken broth
  • 4 low carb tortillas
  • Avocado oil-based Ranch Dressing
  • 1/4 C pumpkin or sunflower seeds
  • 1 C chopped pecans

Instructions

To Assemble
  1. Season chicken breasts with salt and pepper. Add to large zipper bag and press to seal.
  2. Dice red onion, pickle spears, and celery rib. Add to a small bowl with lid.
  3. In a separate zipper bag, add broccoli slaw and last 4 ingredients. Zip to seal and squish around to mix.
To Cook
  1. Place chicken breasts in the instant pot along with chicken broth.
  2. Pressure cook on high pressure for 7 minutes. When finished, let natural release for 5 minutes, then release the rest of the pressure.
  3. Shred chicken. Add chicken, prepped onion mixture, pumpkin seeds, and pecans to mixing bowl and toss.
  4. Spread filling evenly on tortillas, drizzle ranch dressing, and wrap up.
  5. Serve with prepped broccoli slaw.

Ingredients

Prep
  • 2 lb boneless chicken breasts
  • salt and pepper to taste
  • 1/2 C diced red onion
  • 1 celery rib
  • 1/2 C dill pickle spears
  • 1 bag broccoli slaw
  • 2 T apple cider vinegar
  • 6 drops stevia
  • 1 T Dijon mustard
  • 1/4 C avocado oil
On Cooking Day
  • 1 C chicken broth
  • 4 low carb tortillas
  • Avocado oil-based Ranch Dressing
  • 1/4 C pumpkin or sunflower seeds
  • 1 C chopped pecans

Instructions

To Assemble
  1. Season chicken breasts with salt and pepper. Add to large zipper bag and press to seal.
  2. Dice red onion, pickle spears, and celery rib. Add to a small bowl with lid.
  3. In a separate zipper bag, add broccoli slaw and last 4 ingredients. Zip to seal and squish around to mix.
To Cook
  1. Place chicken breasts in the instant pot along with chicken broth.
  2. Pressure cook on high pressure for 7 minutes. When finished, let natural release for 5 minutes, then release the rest of the pressure.
  3. Shred chicken. Add chicken, prepped onion mixture, pumpkin seeds, and pecans to mixing bowl and toss.
  4. Spread filling evenly on tortillas, drizzle ranch dressing, and wrap up.
  5. Serve with prepped broccoli slaw.
©5dinners1hour llc 2026