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Chicken Wraps with Nut Butter dipping Sauce
Nut Butter Dipping Sauce
1⁄4 Cup smooth sunflower or almond butter
1⁄4 Cup full fat coconut milk
1-2 Tbsp. Coconut Aminos
CHICKEN WRAPS
4–6 Romaine lettuce leaves
2 Cooked simple chicken breasts (page 194) cut into strips
1 Avocado sliced
1 Yellow squash, julienned or shredded
2 Carrots, julienned or shredded
1⁄4 Cup fresh mint, chopped
1⁄4 Cup fresh basil, chopped
Directions
Nut Butter Dipping Sauce
1. In a medium saucepan over low heat, whisk nut bu er, coconut milk, and coconut aminos until smooth.
CHICKEN WRAPS
1. Place cut chicken strips in romaine lettuce wrap.
2. Add avocado slices along with julienned squash and carrot.
3. Sprinkle with mint and basil.
4. Top with Nut butter Dipping Sauce or fold and wrap and dip into the sauce, or both!
*NOTE: Any le over julienned carrots and squash can be used as side salad.
Serves 2
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.