Another great recipe from Grain-Free Foodies.
3 chicken breasts, cooked and shredded
1/2 onion, diced (I should have used a full one)
juice of 1 lime
pinch or two chipotle powder
1-2 tsp. cumin
3 to 4 cloves garlic
1-2 tsp. oregano
a bunch of cilantro, chopped
You can use leftover chicken meat from roasting a chicken or from making stock instead of the chicken breasts, but that was all I had tonight. Melt some nice GAPS fat in a skillet (I used coconut oil) and cook the onion until soft. Add the garlic and spices and cook and stir for a few minutes. Pour in some meat stock if necessary to keep it from sticking. Add the chicken and mix well. If you're going to add the cilantro to the whole thing, do so now. I kept it separate because half the family doesn't like it.
We scooped the chicken into lettuce leaves and added cilantro, guacamole and cucumbers then rolled them up like burritos. We tried some with sauerkraut as well. Everything tastes better with sauerkraut! The guacamole was simply avocado, salt and a squeeze of lemon juice. Even my guac haters had some small scoops of it tonight. I'm wearing them down.
The original recipe says to add a Anaheim or poblano pepper and a green bell pepper to the onion and cook it together. My husband and I are the only ones that like peppers so I left it out. Next time I'll make it but keep it on the side, like the cilantro. I felt like it needed a bit more heat, but it was perfect, as is, for the kids.
This is a Stage 5 recipe because of the spices.