These Keto Chicken Tacos with Low Carb Wraps are a simple meal that the whole family will love!

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I absolutely love tacos, but finding good low carb wraps since going keto has been a bit of a struggle. Sure there are products you can buy that claim to be low carb, but they often are still made with ingredients that are inflammatory or cause a spike in insulin.

Using my cloud bread recipe with a few tweaks, they became the perfect substitution for low carb tortillas – giving even more great flavor to these keto chicken tacos!

Keto Chicken Tacos

Ingredients:

For the Chicken:

• 1 lb. Boneless skinless chicken breasts or thighs cut into chunks
• Juice from ½ a large lemon or a whole small lemon
• 2 tbsp Olive oil
• 2 Cloves garlic minced
• 2 tsp Garlic herb seasoning
• Salt and pepper to taste

For the Cloud Dough Wraps:

• 3 Eggs
• 3 oz Softened cream cheese
• ½ tsp Thyme
• ½ tsp Baking powder
• Salt to taste

Instructions:

Place the chicken pieces into a mixing bowl. Add in the olive oil, lemon juice, minced garlic, garlic herb seasoning as well as salt and pepper to taste.

Massage the marinade into the chicken until all ingredients are combined well. Cover, and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees.

Separate the eggs into two different bowls. Place the yolks in one bowl, and the whites in another.

To the bowl of egg yolks, add 3 ounces of softened cream cheese, and whisk until smooth and creamy.

To the bowl with the egg whites, add in ½ tsp of baking powder, and using a hand mixer beat on high until the egg whites form stiff peaks.

Fold the egg yolk mixture into the egg whites gently.

Add in ½ tsp of thyme and salt to taste, stir with a spatula until just combined.

Line a baking sheet with parchment paper or a silicone baking mat.

Place large spoonfuls of the cloud dough mixture onto the baking sheet, and spread it out with the back of a spoon to form a thin circle. You should be able to make 8 cloud dough wraps with this amount of dough.

Bake the wraps for 15 minutes until golden brown on top. Remove from the oven, and use a spatula to place them in a single layer on a plate to cool immediately.

Heat a skillet over medium high heat.

Add the chicken to the skillet, and cook for 5-6 minutes, or until the chicken is browned and completely cooked through.

Place the cooked chicken as well as any keto friendly toppings on the cloud dough wraps, and serve immediately.

MACROS

I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:

Each Serving of these Keto Chicken Taco has 2 net carbs, 2 total carbs, 0 g fiber, 21 g fat, 30 g protein and 323 calories.

Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!