Keto Dairy-Free Ranch Chicken Roll Ups

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    40 min

Keto Dairy-Free Ranch Chicken Roll Ups

6 ratings

These chicken roll ups make a quick and delicious lunch. Using a mallet to pound the chicken breasts ensures the breasts cook evenly and stay juicy and tender after cooking. Note that this recipe used whole, raw collard green leaves (amount estimated for this recipe). Look for collard greens that are small and tender. The larger the leaf, the more tough and woody the center stem can be, making it more difficult to roll up. If you don’t plan to eat these right away, make the chicken ahead of time, and then whip up the ranch and make the roll ups right before eating.

  • Net Carbs

    2.4 g

  • Fiber

    1.4 g

  • Total Carbs

    3.8 g

  • Protein

    36.6 g

  • Fats

    32.3 g

454 cals

Keto Dairy-Free Ranch Chicken Roll Ups

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Coconut Cream

    Coconut Cream

    ½ cup

  • Mayonnaise by Sir Kensington's

    Mayonnaise by Sir Kensington's

    ¼ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    1 teaspoon

  • Spices Onion Powder

    Spices Onion Powder

    ¼ tsp

  • Garlic Powder

    Garlic Powder

    ½ tsp

  • Chives Raw

    Chives Raw

    1 tsp chopped

  • Parsley Raw

    Parsley Raw

    1 tbsp

  • Dill Weed Fresh

    Dill Weed Fresh

    2 tablespoon

  • Salt

    Salt

    1 teaspoon

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Chicken Breast

    Chicken Breast

    1 pound

  • Garlic Raw

    Garlic Raw

    1 clove

  • Collards, Raw

    2 cup

Recipe Steps

steps 7

40 min

  • Step 1

    Add coconut cream and lemon juice together and allow to rest for 5 minutes
    Step 1
  • Step 2

    Mince chives, parsley, and dill.
    Step 2
  • Step 3

    Whisk, then add in onion powder, garlic powder, parsley, 1 tablespoon dill, and ½ tsp. salt to a bowl and whisk. Continue whisking as you drizzle in 1/2 tablespoon of olive oil and mayonnaise.
    Step 3
  • Step 4

    Place chicken breasts between two pieces of parchment paper and pound with a mallet until they’re about ½” thick. Mix together 1.5 tablespoons olive oil, a minced clove of garlic, 1 tablespoon of dill and ½ tsp. Salt in a small bowl. Rub the chicken breasts on all sides with the mixture.
    Step 4
  • Step 5

    Bake the chicken breasts at 375 degrees Fahrenheit for about 25 minutes, or until the internal temperature reaches 165 degrees. Allow the chicken to rest for 15 minutes.
    Step 5
  • Step 6

    Chop the chicken breasts up into cubes and toss them with the ranch dressing.
    Step 6
  • Step 7

    Lay collard greens flat and add small amounts of chicken chunks to each. Carefully roll them up, then slice in half and secure with a toothpick. Eat immediately!
    Step 7

Comments 2

  • NLD

    NLD 3 years ago

    Why is the calorie count so high?? What can one change to lower this?

    • Anonymous

      Anonymous 5 years ago

      This was an easy meal to prepare and eat on for lunch all week. Tastes great everyone loves the ranch!