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Gluten Free Coconut Chicken Wraps
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Gluten Free Coconut Chicken Wraps

Yield 4-8 servings


  • 2-3 organic chicken breasts, poached and shredded
  • 1/4 head green cabbage, sliced very thin or shredded
  • Hot sauce (buffalo wing sauce) to taste (check ingredients) check out the section for sauces
  • 1-2 tsp coconut oil
  • 1 Carrot julienned or schredded
  • Bibb lettuce leaves Or 4 Coconut Wraps (Pure Wraps)


  1. Heat coconut oil in a non-toxic skillet.
  2. Add cabbage, Julian Carrots and sautée ( just until soft)
  3. Add chicken and enough hot sauce to fully coat the mixture.
  4. Take coconut wraps and cut them in fourths or small lettuce leaves and fill them with a tablespoon or two of the chicken mixture.
  5. If using the coconut wraps, wrap and put seam side down in a baking dish and bake for about 5 minutes in a 350 degree oven (watch them because the wraps can burn easily).
  6. Garnish with green onions, and Parsley.
  7. If using lettuce, just place them in a dish with the open side up (like a taco).

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