Love a wrap, especially with clean and flavorful ingredients. This recipe is so easy to meal prep in advance and is the perfect balanced lunch or dinner recipe. The crunch of the almonds, the pulled chicken and savory sesame makes this wrap a 10/10.
Almond Chicken Wraps
Yield 4 Servings
I recommend these paleo and gluten free sweet potato wraps - why? Number one - they are sweet. Well these wraps are high in fiber, one slice of whole wheat bread only offers your body 1.5 grams of fiber. This wrap nourishes your body with 4.5 GRAMs. That is pretty incredible, friends! Our main source of fiber is raw veggies, so this is a wonderful addition to your daily fiber intake.
This wrap is amazing and packed with so much flavor, I love it at lunch time served with an apple and hummus.
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- 2 Boneless and Skinless Chicken Breasts
- 4 Green Onions
- 1/2 cup Shredded Carrots
- 1 Red Bell Pepper
- 1 cup Sugar Snap Peas
- 1/2 cup Sliced Red Grapes
- 1/2 cup Fresh Cilantro
- 1/2 cup Toasted Slivered Almonds
- 2 tbsp Olive Oil
- 1.5 tsp Sesame Oil
- 1/2 tbsp Balsamic Vinegar
Heat a grill pan on medium-high heat. Drizzle each chicken breast with olive oil and season with sea salt and pepper. Grill for 5-6 minutes on each side until charred and cooked through. Once the chicken is cooled, chop and place into a large bowl.
Then add in the onions, carrot, red pepper, peas, cilantro, grapes and almonds.
For the dressing, In a small bowl, whisk together the balsamic vinegar and sesame oil. Pour over salad mixture and toss until coated. Serve in a gluten free wrap and enjoy cold!