I started buying NUCO Coconut Wraps and developed this recipe to use them.
The chicken marinade is essentially Raspberry Vinaigrette. Make more, minus the mushroom salt, if you want a good dressing. It’s always a nice dressing to have in hand. Start this recipe the night before, or even two days before, that you plan to eat this meal. To scrap off the portobello gills, the easiest way is to use a grapefruit spoon.
These wraps are fantastic with AIP Potato Salad Korean Sweet Potato Fries and/or Air Fryer Broccoli.
Serves 2
For the portobellos:
2 Portobellos
1 clove minced garlic
2 teaspoons coconut aminos
1 teaspoon salt
1 tablespoon red wine vinegar
2 tablespoons olive oil
For the chicken:
1 pound boneless skinless chicken breast
1/4 cup olive oil
1/4 cup raspberries
2 tablespoon red wine vinegar
2 tablespoon water
1/4 teaspoon honey
1/4 teaspoon salt
2 teaspoons shiitake mushroom salt
For the wraps:
1 cup arugula
METHOD:
Marinate your portobellos and chicken the night before this meal. Scrap off the gills of the portobellos and remove the stem. Combine all the other portabllo ingredients to marinate overnight or longer.
For the chicken you combine raspberries, olive oil, red wine vinegar, raspberries, water, honey and salt in a blender. Blend until smooth. Place chicken in a container and sprinkle with mushroom salt. Then pour the raspberry vinaigrette on top. Allow to marinate overnight or longer
When you are ready to grill. Warm up the grill and turn it to low heat. Start portobellos for 10 minutes, flipping occasionally. Then start the chicken and grill both another 20 minutes. Flipping as needed. Until your chicken is cooked through out and the mushrooms are softened.
Meanwhile, make your Avocado Mayo in a small food processor or blending. Following the recipe in this link: Avocado Mayo.
Once the chicken is done and temperature is 165 degrees, remove it and the mushrooms from the grill. Allow to stand a few minutes and then slice thinly.
Place your wrap on a plate and spread avocado Mayo down the center, leaving an inch from each end. Put arugula on top. Then place chicken and portobellos on top. Fold one short end of your wrap up and then fold a long end over and roll it up. Make one wrap for each person at a time, so the wraps don’t get soggy. I eat one that night and save one as leftover for lunch the next day.
autoimmuneodyssey 