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This nutrient-packed chicken salad is made with
avocado (rich in vitamin E) instead of mayo and kale
(high in fiber and iron) is used instead of lettuce.
Bacon and raw sweet peppers are used for a nice
crunch with a great flavor combo.
Serves:
6-8
Serving Size:
1 wrap
Prep Time:
20 minutes
Inactive:
30 minutes
Cook:
10 minutes
TOTAL:
60 minutes
INGREDIENTS:
INSTRUCTIONS:
Cook the chicken breasts in coconut oil, onions and minced garlic on both sides and cook up the bacon
until crisp. In a bowl, mash the avocado, celery seed, ground pepper, garlic and salt together. Shred
cooked chicken and bacon and add to avocado mixture. Cut small sweet peppers in strips and cut kale
into nice sizes for wraps. Stuff kale with chicken salad and add strips of peppers on top before rolling up
into a wrap.
NUTRITIONAL VALUE:
Calories: 215
Sodium: 142 mg
Fat: 11 g
Carbohydrates: 10 g
Protein: 12 g
Sugars: 4 g
CRUNCHY CHICKEN SALAD KALE WRAPS
LUNCH
215
CALORIES
PER SERVING
RHONDA
Store 3651
Greensboro, NC
• 2 boneless skinless chicken breasts
• 2 tablespoons coconut oil
• ½-teaspoon garlic powder
• ½ small onion
• ½-teaspoon ground pepper
• 3 small avocados
• 2 pinches salt
(spicy Himalayan mineral salt is great)
• 8 slices bacon
• 1 bunch kale
• 6 small multi
sweet peppers
• 2 pinches celery seed
• 1 teaspoon minced garlic
