Spicy mexican chicken wrap

Spicy Chicken, Bamboo Shoots, Black Bean, Mango, and Corn Tortilla Wrap

1 boneless skinless chicken breast
1 small jalapeno
1 corn tortilla
1/2 c. bamboo shoots
1/4-1/2 c. organic black beans
1 red onion
1/2 c. (rehydrated) shitaki mushrooms
2 T. organic virgin coconut oil
1 sprinkle organic no sulfur unsweetened coconut flakes or shredded coconut
3 cloves fresh garlic
1/2" piece fresh ginger
1 T. San-J low sodium wheat free tamari

1 T. red chili pepper flakes
1 T. garlic powder
sea salt and pepper to taste
1 grated carrot

Stir fry fresh or defrosted chicken in heated pan with coconut oil, spices, and tamari until chicken juices run clear (about 5-9 minutes). While the chicken is cooking, slice red onion and grate carrot for garnish and set aside. Plate corn tortilla with organic black beans and bamboo shoots. Mince garlic and ginger in food processor or by hand and mix with chicken. Once chicken is cooked, top beans with chicken, red onion, and carrot. Add any additional red pepper and sea salt you wish and serve with spicy salsa and jalapeno slices.

I swapped out a few ingredient to make this meal more Jon friendly since he's not a big spice fan- I added fresh mango, cut into cubes, a few walnuts for garnish, omitted the jalapeno, and added raisins. I also substituted my hot salsa for a more mild variety and it was a hit!

* The black beans provide good fiber per available carbohydrate, but low carbers can omit them or substitute black soybeans.

This recipe is dairy free and gluten free.

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