El Pollo Loco was our go to fast food chain growing up, partially because my parents believed it was one of the healthier fast food chains. These wraps can be thrown together in almost no time with a little bit of prep work. I meal prep the chicken and salsa on Sunday and just keep it in the fridge during the week. This is a fan fave of the household and my partner always asks for this at least every other week.
The chicken is prepared in the most fool-proof way and you will get perfectly cooked chicken breast every time. I cook all my boneless, skinless chicken breast this way (Thanks Mom for the tip!).
Ingredients:
- 2 chicken breast
- olive or avocado oil
- 1/2 cup of water or chicken broth
- 4 mission in low carb spinach tortillas
Coleslaw
- 14 oz cabbage (pre-shredded is fine and saves time)
- 1/4 cup + 2 tablespoons plain 2% greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon monk fruit sweetener (can use regular sugar)
- 1 1/2 tablespoons lemon juice
- 1 tablespoon white or apple cider vinegar
- 1/4 teaspoon salt
Salsa
- 2 medium tomatoes
- 1/2 jalapeno
- 1 small garlic glove
- 2 tablespoons cilantro
- 1/4 teaspoon salt
- lime juice
Directions:
Lightly coat a medium sauce pan with oil and set on medium heat. While the pan is heating up, season your chicken breasts with salt and pepper (or whatever seasoning you prefer). Once the pan is hot, place the chicken breasts in the pan for about 30 seconds or until the flesh is opaque. We just want to slightly sear the skin. Do not let it brown. Flip over the chicken breasts and then immediately add a 1/2 cup of water or broth and cover with a lid. Turn down the stove to its lowest setting and cook for 10 minutes. After the 10 minutes is up, turn off the flame and let the pan sit for another 10 minutes. Do not peek – it will let out all the steam! Once the second 10 minutes is up, remove the lid and let the chicken come to rest.
Combine the ingredients for the coleslaw and salsa while chicken is cooking.
Assemble and enjoy right away!
