Paprika Chicken Wraps

4 Servings

INGREDIENTS:

• 2 Chicken Breasts (diced into 1cm cubes) (See notes)
• 2 Tbl Extra Virgin Coconut Oil (or heating oil of choice)
• 2 Tsp Ground Paprika
• Freshly Ground Himalayan Salt and Pepper (to Taste)
• 1 Can Coconut Cream 270mls (always Full-Fat) (See notes)
• 1 Iceberg Lettuce (gently pull apart the leaves to create the wrap)
• 1 1/2 Lebanese Cucumbers (finely chopped)
• 1-2 Carrots (grated)

METHOD:

1. Heat a large saucepan with the coconut oil on medium to high heat.  Add chicken and cook through.
2. Stir through paprika, salt and pepper.
3. Empty coconut cream into frypan and allow to simmer for 5-10 minutes (the longer you leave it the thicker the sauce becomes)
4. While chicken is simmering prepare salad ingredients.
5. Serve and Eat…..

   

NOTES:

This can easily be halved or doubled simply by using 1 teaspoon of paprika per chicken breast.

The cooked chicken mixture can be reheated or frozen.

Add your other favourite vegetables to the wraps.

Try and use organic free-range chicken breasts if you can.

I use Ayam Coconut Cream – it has no additives or preservatives added.