Poultry & Wild Recipes
2 1⁄2 Tbsp
Celtic sea salt
Olive oil (extra vierge)
Beat the egg whites lightly (but not stiff!)
Mix the coconut flour and arrowroot into the egg whites.
Now add enough water so that it becomes a thin crepe batter. The amount of water depends a bit on your coconut flour.
Season with salt, spices and herbs.
Heat some coconut oil in a frying pan and pour about a spoonful of batter into the pan. Try to bake the wraps as thin as possible, they are the best!
Bake the wraps until golden brown in 1-2 minutes per side.
Heat the coconut oil in a frying pan and fry the chicken fillet around brown and cooked in about 15-20 minutes.
In the meantime, make the pesto: heat a skillet without oil over medium heat and roast the pumpkin seeds for about 4-5 minutes until they start to color slightly. Shake the seeds regularly to prevent them from burning.
Combine the roasted pumpkin seeds with the other ingredients for the pesto in a food processor and grind into a granular pesto.
Brush the Paleo Wraps with 2-3 tbsp pesto each and spread the arugula over it.
Cut the fried chicken into long strips and also divide them over the wraps.
Fold the wraps and eat tasty!
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Chicken egg, Citrus, Seeds
Paleo, Keto, Sirtfood
Breakfast, Lunch, Dinner
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