21 Nov Paleo & Whole30 Chicken Salad Wraps

Are your mornings hectic like mine? I run around like a crazy person trying to get myself and all the kids ready. Best case scenario, they’re cooperative and it’s just slightly more entertaining than a three-ring circus. Worst case…well, we won’t go there. Some days, I just don’t have time to make breakfast. I can’t really stomach eggs, and I’m getting tired of Larabars and carrot chips with guacamole.  I’m not one of those people who has to have breakfast foods for breakfast. I like to mix things up. Live on the wild side. I made these Paleo & Whole30 Chicken Salad Wraps on Sunday night, and they were ready for me to grab from the fridge as I ran out the door the next morning. A little piece of sanity amid the chaos.

Paleo & Whole30 Chicken Salad Wraps

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Ingredients

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• 2 c. cooked, shredded chicken
• 20 oz. crushed pineapple, drained
• 2 jalapeños, seeded and chopped finely
• 1/2 tsp. salt, plus more to taste
• 1/2 tsp. pepper, plus more to taste
• 1/2 c. chipotle lime mayo
• 1/4 c. slivered almonds
• 1/4 c. unsweetened flaked coconut
• 5 gluten free coconut wraps

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Instructions

1. Mix all ingredients in a large mixing bowl.
2. Chill several hours, if desired.
3. Scoop several spoonfuls of the chicken salad into the middle of a gluten free coconut wrap.
4. Fold the wrap around each side, and lay your stuffed wraps with the seam down.
5. Use a serrated knife to cut the wraps in half without damaging the coconut wraps.

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