AuthorStacy SaundersCategoryDinner, LunchA light, crispy, delicious wrap
Low histamine macadamia nut butter
Slice raw chicken into thin strips, then sauté with olive oil in a pan on the stove. Season with onion & garlic powder. Stir occasionally. When the chicken is mostly cooked add the honey and stir to coat well. Slightly brown the chicken strips. Chicken should be cooked to 165° F.
While the chicken is cooking, wash and slice the carrots & cucumber. Wash the cilantro and peel the leaves off the stems, until you have about 1/3 cup of leaves. Chop the macadamia nuts.
Hack: buy matchstick sliced carrots from the store.
Rinse the lettuce and pull off the whole leaves to make little lettuce boats.
Warm up the rice.
Assemble the wrap by taking lettuce, putting a small layer of rice at the bottom, then chicken strips, cucumbers, and carrots. Drizzle macadamia nut butter over the top, and garnish with cilantro and chopped nuts.
Ingredients
Directions
Slice raw chicken into thin strips, then sauté with olive oil in a pan on the stove. Season with onion & garlic powder. Stir occasionally. When the chicken is mostly cooked add the honey and stir to coat well. Slightly brown the chicken strips. Chicken should be cooked to 165° F.
While the chicken is cooking, wash and slice the carrots & cucumber. Wash the cilantro and peel the leaves off the stems, until you have about 1/3 cup of leaves. Chop the macadamia nuts.
Hack: buy matchstick sliced carrots from the store.
Rinse the lettuce and pull off the whole leaves to make little lettuce boats.
Warm up the rice.
Assemble the wrap by taking lettuce, putting a small layer of rice at the bottom, then chicken strips, cucumbers, and carrots. Drizzle macadamia nut butter over the top, and garnish with cilantro and chopped nuts.