Story by: Recipe provided by Erin Wiedmar, clinical nutritionist, N Good Health on October 21, 2018
For a healthier diet, the Daniel Plan urges you to forget counting calories and instead look to improve the quality of the food you eat. That means less math and more enjoyable food at meal time. This recipe adds a nutty twist on a classic chicken wrap, giving you extra protein and flavor.
Make this recipe at the start of the week and refrigerate for lunch throughout the week. It’s meal planning made easy!
Almond Butter Chicken Wraps
Makes 6 wraps
1 pound chicken breast (look for a local, organic option)
1 tablespoon olive oil
¼ cup coconut oil, melted
2 tablespoons apple cider vinegar
2 tablespoons almond butter
¼ cup soy sauce
½ teaspoon red pepper flakes
1 teaspoon honey
1 teaspoon ground ginger
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6 whole-wheat tortillas
1 red bell pepper, cut in strips
1 ½ cups romaine lettuce, chopped
Heat olive oil in a large pan over medium heat. Add chicken and cook until completely done. Remove from heat and shred completely.
In a small bowl, combine coconut oil, vinegar, almond butter, soy sauce, red pepper flakes, honey and ginger. Wisk until smooth. Pour onto chicken and stir until coated.
Lay out six plastic wrap squares and top with tortillas. Divide chicken evenly. Top with bell peppers and lettuce. Fold tortillas up and wrap in plastic wrap for storage if you are not going to eat the wraps immediately. Store in the refrigerator up to four days and reheat in the microwave before serving.
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