Serves 4, but easily scaleable.
8 large Boston or Romaine lettuce leaves, washed and patted dry with a paper towel
3 cups rotisserie chicken, shredded with two forks
1 large tomato, thinly sliced
1 avocado, pitted, peeled, and diced
6 cooked bacon slices, crumbled
1/2 small red onion, diced (about 1/2 cup)
1 cup paleo mayonnaise
freshly ground black pepper
Note: When using homemade mayonnaise that's made with coconut oil, you will need to warm it before mixing with the chicken. When it comes out of the refrigerator, it has a butter-like consistency. I microwaved mine for about 10 seconds at half power. Any leftover chicken salad will also solidify in the refrigerator. It's still very tasty, just be prepared for a different texture than you might be used to.
- Combine shredded chicken, red onion, and mayonnaise.
- Put one tomato slice on each lettuce leaf and top with about 1/3 cup chicken mixture.
- Top with tomato, bacon, and avocado.
- Using lettuce leaf as a shell, eat these wraps like a taco.
Chicken and Egg with Spinach and Roasted Tomato
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