Hawaiian Chicken Wraps

1 lb. boneless skinless chicken breast
½ lb. boneless skinless chicken thighs
½ small onion, diced
3 garlic cloves, minced
⅓ cup coconut aminos
1 lime, juiced
½ tsp. ground ginger
¼ tsp. red pepper flakes
½ tsp. sea salt
¼ tsp. black pepper
For the wrap: Swiss chard leaves (or leaf lettuce), avocado slices, shredded carrots, shredded cabbage, green onions, sliced almonds, fresh cilantro, etc.

Place chicken, onions and garlic in a slow cooker.
In a small bowl, combine pineapple, coconut aminos, lime juice, ground ginger, red pepper flakes, salt and pepper. Stir to mix, and then add to slow cooker.
Cook on low for 4-6 hours. Remove chicken from slow cooker and shred with two forks.
Return chicken to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to serve.
Assemble Swiss chard wraps with desired ingredients.
[Recipe found on The Real Food Dietitians]

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