Paleo wraps with chicken curry salad — Meal
Meal

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Macros (per serving)

Fat

62%

(38 g)

Protein

23%

(32 g)

Carbs

15%

(21 g)

16 g Net,

5 g Fiber

547 Calories (per serving)

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Poultry & Wild Recipes

Wraps

Paleo wraps with chicken curry salad

Ingredients

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For the wraps:

Coconut flour

10 g

Arrowroot powder

5 g

Water

2 12 Tbsp

Celtic sea salt

to taste

Egg whites

2 pieces

For the filling:

Coconut oil

1 Tbsp

Chicken breast

250 g

Mayonnaise

4 Tbsp

Curry powder

2 tsp

Apple

1 piece

Fresh coriander

4 Tbsp

Black pepper

to taste

Salt

to taste

Arugula

20 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

15 min

Making the wraps:

1

Beat the egg whites till frothy (but not stiff!)


Mix the coconut flour and arrowroot into the egg whites.

2

Add enough water so it becomes a thin crepe batter. The amount of water depends a bit on your coconut flour.

3

Season with salt, spices and herbs.

4

Heat some coconut oil in a frying pan and pour about a sauce spoon of batter into the pan. Try to fry the wraps as thin as possible. The thinner, the tastier!

5

Fry the wraps in 1-2 minutes per side until golden brown.

For the filling:

1

Finely chop the apple.

2

Heat the coconut oil in a frying pan and fry the chicken fillet for 15-20 minutes until brown and tender.

3

Cut the fried chicken fillet into small cubes and mix with the mayonnaise, curry, apple, coriander, pepper and salt.

4

Divide the arugula over the wraps and then top it with 2 large scoops of the chicken salad.

5

Fold the wraps and enjoy your meal!

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Details

Allergens

Fruit, Chicken egg, Apple

Diet

Paleo, Sirtfood

Course

Lunch, Dinner, Side dish

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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