Chicken & Salad Wraps

Video Walk-Through

Ingredients:

• Chicken

• Wraps (tortillas)

• Lettuce

• 1 Carrot

• 1 Cucumber

• 1 Red Onion

• 1 Avocado

• Mini-Roma Tomatoes (or cherry)

• Jalapenos and Picked Onions (optional)

• Greek Yogurt, BBQ Sauce (or preferred condiment)

Method:

If you are proficient / experienced with food preparation, following the efficient and fluid sequence demonstrated in the video walk-through may work well for you. If you are newer to working with food, or if this meal is not yet familiar, it may be better to prepare all ingredients before beginning the cooking, so that you don't feel rushed and can manage each aspect of the meal preparation most effectively:

1. Cut the chicken into chunks, coat with olive oil and mix through before setting aside.

2. Rinse lettuce and tomatoes before cutting them to a suitable size for placing into the wraps.

3. Process the carrot, cucumber, and avocado; placing them onto a suitable dish for serving.

4. Process the red onion and garlic, arranging into suitable dishes for ease of cooking.

5. Heat pan and add chicken (once pan is hot); adding further olive oil as needed to prevent sticking.

6. Stir chicken at times to seal in the juices and monitor to ensure it does not get overcooked. Note: Chicken cooked like this does not take very long (a few mins). When it is half-cooked through (still some dark pink in the middle); add the other ingredients for the marinade.

7. Add garlic and chilly into a clear space in the middle of the pan.

8. Add further coconut oil and olive oil to build the marinade base.

9. Add soy sauce for flavour and raw honey to bind the marinade together and enhance taste.

10. Carefully monitor the chicken to avoid over-cooking. When the dark pink colour is gone from the center (and it is very light-pink/white), remove the chicken from the pan and place into a bowl; ensuring that most of the marinade remains in the pan.

11. Return the pan to the stove top, adding further coconut oil and honey to expand the marinade base.

12. Add further soy sauce and stir over low heat, to boil down the mixture; continuing until it is a sticky texture. Be sure to not burn the honey by leaving the heat on high.

13. Add the chicken back into the marinade; briefly stirring it in before transferring it to a serving bowl.

14. Add further olive oil to the now available marinade pan, and place the red onion into the pan.

15. Stir in further coconut oil and once done to preference, place into a serving dish.

16. Prepare wraps and picked onion.

17. Place pickled onion and jalapenos into a serving dish and organize further condiments such as sauces, hummus, or Greek yogurt.

18. Serve meal.