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Chicken Wrap

I love cooking and trying new recipes, but sometimes there's no time and I just need a quick meal to go. For most people, that's what fast food is for. For those of us trying to eat clean, we have to create our own fast food. Gluten free wraps and sandwiches use to be a go-to for me, but once I went AIP, this was no longer an option. With my plantain wrap recipe (linked under "baked goods") I created this super simple chicken wrap with crockpot chicken, guacamole, balsamic vinaigrette and a side of sweet potato chips. This is easily packed up in a storage container and taken on the go. Since I'm sure you can figure out how to put chicken on a wrap, this is more of an idea themed, open your eyes up to more options post. So, let's get started!


Also, ALL of the ingredient amounts are completely up to preference and personal appetite. I like making a lot to store away for quick lunches later on.


Ingredients:

-Organic Chicken (I like the thighs for extra fat)

-Avocado or guacamole (I like organic "Wholly Guacamole!"

-Balsamic Vinaigrette (Tessemae's is my favorite)

-Sweet Potato Chips (or any other side. For a super quick option, I like Jackson's Honest Sweet Potato Chips)

-1 Plantain wrap (ingredients can be found under baked goods)


Directions:

Step #1: I love crockpot chicken, so at least 4 hours before I'd like my meal, I place all my chicken in a crockpot covered with honey on high. After, I sprinkle with Himalayan pink salt.

Step #2: Open up your plantain wrap, and dress with chicken and guacamole (+ any other toppings desired)

Step #3: Enjoy with a side of balsamic vinaigrette and sweet potato chips!


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