Are your mornings hectic like mine? I run around like a crazy person trying to get myself and all the kids ready. Best case scenario, they’re cooperative and it’s just slightly more entertaining than a three-ring circus. Worst case…well, we won’t go there. Some days, I just don’t have time to make breakfast. I can’t really stomach eggs, and I’m getting tired of Larabars and carrot chips with guacamole. I’m not one of those people who has to have breakfast foods for breakfast. I like to mix things up. Live on the wild side. I made these Paleo & Whole30 Chicken Salad Wraps on Sunday night, and they were ready for me to grab from the fridge as I ran out the door the next morning. A little piece of sanity amid the chaos.
Paleo & Whole30 Chicken Salad Wraps
Ingredients
- 2 c. cooked shredded chicken
- 20 oz. crushed pineapple drained
- 2 jalapeños seeded and chopped finely
- 1/2 tsp. salt plus more to taste
- 1/2 tsp. pepper plus more to taste
- 1/2 c. chipotle lime mayo
- 1/4 c. slivered almonds
- 1/4 c. unsweetened flaked coconut
- 5 gluten free coconut wraps
Instructions
- Mix all ingredients in a large mixing bowl.
- Chill several hours, if desired.
- Scoop several spoonfuls of the chicken salad into the middle of a gluten free coconut wrap.
- Fold the wrap around each side, and lay your stuffed wraps with the seam down.
- Use a serrated knife to cut the wraps in half without damaging the coconut wraps.
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