Whole 30 Chicken Salad Wrap Recipe
The one thing that helps you get through whole30 are easy recipes! This avocado chicken salad lettuce wrap will do just the trick...
Servings: 6
Calories: 429kcal
Ingredients
For the mayonnaise:
- 1 fresh egg
- 1/4 cup olive or avocado oil
- 1/2 tsp ground mustard
- 1/2 tsp sea salt
- 1 tbsp lemon juice
For the chicken:
- 2 lb boneless skinless chicken thighs
- Avocado or olive oil
- Salt and pepper
For the filling and toppings:
- 2 tbsp lemon juice freshly squeezed
- 1 clove diced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3/4 cup ripe, mashed avocado
- 1/4 cup Whole30 mayonnaise
For the toppings:
- Lettuce or kale leaves
- Diced tomatoes
- 4-6 slice bacon cooked and crumbled
Instructions
To make the mayonnaise:
- Whisk together the egg, 1/4 cup of the oil, mustard, and 1/2 teaspoon of sea salt until smooth.
- Then, while continually whisking, slowly drizzle the rest of the oil in until it is all combined.
- It should take about 3-5 minutes to combine, and the mixture will be thick. You can also use an immersion blender for this step.
- Whisk in the lemon juice, then refrigerate for at least 30 minutes.
For the chicken:
- Preheat the oven to 350F.
- Lay the chicken out on a baking sheet.
- Drizzle chicken oil and sprinkle with salt and pepper.
- Place in the oven and roast for 25-30 minutes or until it’s cooked to about 165F internally.
- Remove chicken from the oven.
- Allow chicken to cool before cutting or shredding it into small cubes.
For the filling:
- Combine the mashed avocado, 1/4 cup of the mayonnaise, lemon juice, garlic, salt, and pepper.
- Stir in the chicken, then serve in the lettuce leaves and top with the diced tomatoes and bacon. Serve immediately.
Nutrition
Serving: 1g | Calories: 429kcal | Carbohydrates: 3g | Protein: 32g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 690mg | Potassium: 501mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg