Recipe: Pretty Awesome Pesto Chicken Salad Wrap

PALEO-FRIENDLY. GLUTEN FREE. DAIRY FREE. SOY FREE.

*CONTAINS EGGS, NUTS, NIGHTSHADES AND FODMAPS

Sometimes in life, don’t you just feel like rolling up some delicious, healthy, nutrient-filled ingredients into a tasty, satisfying, hand held delight? It’s times like these that this recipe comes in handy!

Don’t be intimidated by the lengthy list of steps or ingredients. I actually recommend making the pesto and the wraps the day before or even earlier, so that you don’t feel like you’re standing in the kitchen for hours at a time. If you have these ingredients already in the fridge and ready to go, all you will need to do is prepare and cook the chicken, chop a few veggies and then assemble the masterpiece that is this meal! The extra wraps and pesto can be stored in the fridge and used for other meals where necessary.

This has to be one of my favourite recipes and contains lots of healthy fats for  brain and hormone function, satiety, deliciousness and lots more! Winning combo!

Ingredients (makes 4 portions)

400g chicken breast

1 tablespoon coconut oil

1 small onion, chopped finely

250g cut purple cabbage

200g diced cherry or roma tomatoes (these give a richer flavour)

150g baby spinach

salt and pepper, to taste

fresh mint, a few leaves per wrap

 

Ingredients (for wraps – makes 6 wraps, approx. 20cm – store extra in airtight container fridge for another time)

2 eggs

70g tapioca flour (you can substitute this for arrowroot, if necessary)

2 teaspoons coconut flour

2 teaspoons coconut oil, melted (or melted ghee if dairy is ok for you)

Pinch Himalayan pink salt or sea salt

2 tablespoons water, preferably filter

 

Ingredients (for pesto – this will make more than you need. Store in glass jar in fridge for up to 2 weeks)

1/2 cup cashews (you can substitute for other nuts of your choice)

1 bunch parsley, approx 100g (you can substitute for other herbs like coriander, basil or even mint)

2 cloves garlic

1/2 cup olive oil (or macadamia oil)

1 teaspoon salt

Pinch of pepper

 

Method

Prep time:  20 minutes

Making time: 30 minutes

For the wrap

Refer to my Tasty Tapioca Wraps recipe here. Note: For convenience and ease, these wraps can be made ahead of time, such as days before or the day before. They can be stored in an airtight container in the fridge for up to a week.

For the pesto

Put all ingredients in a food processor (or use a stick blender) and blend until smooth. Note: As with wraps, for convenience and ease, the pesto can be made ahead of time, such as days before or the day before. Store in an airtight container (preferably glass) in the fridge for up to two weeks.

For the chicken

Cut the chicken into medium-sized chunks and season with salt and pepper.

Heat 1 tablespoon coconut oil over medium heat in a medium saucepan.

Add the onions to the saucepan and sauté until translucent. Brown the chicken and then let cook for about 10-15 minutes, stirring every couple of minutes. While the chicken is cooking, prepare salad veg and pesto.

Once cooked through, add the pesto to the chicken and stir through until warmed.

For the salad vegetables

Remove core and slice cabbage thinly. Dice tomatoes. Separate mint leaves. Use baby spinach as is.

 

Combine all ingredients as pictured or as desired.

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