1packagecoconut pure wrapsor use large romaine lettuce leaves
1/3cupshredded carrot
1cupchopped cherry tomatoes
1largeavocadopeeled, pitted and sliced
1/4cupunsweetened coconut milk
1smallshallotchopped
4tablespoonschopped cilantro
Instructions
Do ahead tip: Marinate the chicken overnight or for at least 1 hour
To a large bowl, add first 5 ingredients (broth through garlic) and mix well. Add chicken and coat with the marinade. Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
Preheat grill to medium heat. Grill marinated chicken for 10 minutes per side or until cooked through. Remove from grill; chop and set aside.
Layer chicken, carrot and tomatoes on wraps.
In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper until smooth. Drizzle sauce over tomatoes, fold wraps and serve.
Notes
Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)