Ingredients
Units
Scale
Slow Cooked Chipotle Chicken
- 450 g skinless chicken breast fillet
- 2 tsp chipotle chilli powder
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin powder
- 2 tsp salt
- 125 g tomato paste
- 120 ml chicken stock
- 1 tbsp lime juice
Egg Wraps
- 4 eggs
- 2 tbsp coconut flour
- 1/2 tsp salt
To serve
- 100 g rocket leaves ((arugula))
Instructions
Slow Cooked Chipotle Chicken
- Put all of the ingredients apart from the chicken breasts into the slow cooker and whisk until combined.
- Add the chicken breast and make sure they are covered all over with the sauce.
- Set the slow cooker to high for 4 hours or low for 6 hours.
- Once it done, shred with two forks, ready to use.
Egg Wraps
- Whisk all ingredients together and then separate into two equal portions.
- Heat a pan to a low medium heat and add a little butter.
- Pour one half of the mixture into the pan, moving it around off the heat, so it forms a perfect circle. Place back on to the heat for 2 minutes.
- After a couple of minutes the wrap should be done on one side and can be flipped.
- Finish off the second side, so both have a slight browning to them. The wrap should be pliable.
To Serve
- Place half of the rocket (arugula) in the egg wrap.
- Put half the chicken on top of that, roll up and cut in two.
Notes
- If you want to add some sour cream to this, I’d spread some very thinly on the egg wrap as a first step.
- If adding guacamole and pico de gallo, I’d recommend putting both of those on top of the chicken.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: lunch, Main Course
Nutrition
- Calories: 516
- Sugar: 11
- Sodium: 3936
- Fat: 17
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 7
- Protein: 66
- Cholesterol: 473