My Cart

GLUTEN-FREE WRAPS WITH CURRY CHICKEN SALAD

 

INGREDIENTS

  • 2 CURRY COCONUT WRAPS
  • CHICKEN BREAST (APPROX. 6 OZ) SMALL DICED
  • 1-2 TB COCONUT OIL
  • 1⁄4 ONION SMALL DICED
  • 1⁄2 RED BELL PEPPER SMALL DICED
  • 1/3 ENGLISH CUCUMBER SMALL DICED
  • 1 TB PEPITAS (PUMPKIN SEEDS)
  • 20 BLUEBERRIES AND 12 GRAPES (SLICE GRAPES IN HALF)
  • 4 TBSP PRIMAL KITCHEN MAYO OR AVOCADO MAYO
  • 1 TBSP CURRY POWDER
  • SALT AND PEPPER FOR TASTE
  • 1 CUP OF SHREDDED LETTUCE (OPTIONAL -CILANTRO LEAVES)

DIRECTIONS 

  1. In a skillet, add diced chicken, onion and coconut oil and cook till done and onions are translucent. Set aside to cool down.
  2. In a bowl, mix all the other ingredients and toss (NOT THE LETTUCE).
  3. Once cooled, add in chicken and onions.
  4. Take out 2 wraps and divide and spread the mixture on to 2 of the coconut wraps
  5. Top with shredded lettuce and cilantro
  6. ** For a crispy treat, we suggest baking the coconut wraps in the oven (away from high heat) until golden brown.
  7. Be sure to share with friends and enjoy!

 

You can also use any gluten-free wrap from our collections:

See more ideas about Gluten-Free Wraps and Gluten-Free wraps recipes.