This recipe for Paleo Southwestern Chicken Wraps is tender and the seasoning makes these wraps irresistible! Great recipe for guests, as you can make a lot very easily. I highly suggest the dressing. Let me start by saying that this is not one of my best photos. I try to make them look tasty, but I was a little lazy that day I guess. I’ll make it again and take a much more beautiful image for you all, promise!
So I’m very excited that Angel’s family is coming in town. We just had the best time with my sister and now we get his sister and family too! Busy month for visiting! We may even get his mother too, so we’ll have a full house. I must say, we are blessed to have such amazing families.
Paleo Southwestern Chicken Wraps
3 Chicken Breasts
2 Tbsp Paleo Adobo Seasoning
1/8 tsp ground Chipotle Pepper
2 Green Onions
1 small Red Bell Pepper
½ cup fresh Spinach
1 Tbsp Jalapeños
¼ cup fresh Parley
¼ tsp ground Cumin
¼ tsp ground Coriander
1/8 tsp ground Cayenne Pepper
1/8 tsp Chili Powder
1 Garlic clove
1 Tbsp Olive Oil
Coarse Sea Salt and Black Pepper (to taste)
1 Tomato (I prefer Roma, Angel prefers Vine)
½ Red Onion
Lettuce of your choice
Preheat the oven to 350 degrees.
Rub the chicken down with olive oil, Paleo Adobo Seasoning, chipotle pepper, sea salt, pepper, cumin, coriander, chili pepper, and cayenne pepper. I like to combine the spices, then rub the chicken down. Then bake on a greased grill pan (or baking sheet with a lip) for 20 minutes or until no longer pink in the middle.
While the chicken is cooking, saute the red bell pepper and the sliced garlic until fragrant.
Heat for a minute, then add everything else. You can leave the parsley and green onion out and garnish at the end if you like these super fresh.
Take one of your lettuce leaves and line it with Paleo Avocado Dressing or Paleo Spicy Chipotle Sauce! Then put down your chicken mixture. Garnish with chopped tomatoes and onions (and parsley and green onion if you wanted to wait).