Ingredients

The following ingredients have 4 Servings
  • 8 oz chicken breast
  • 4 large swiss chard leaves
  • 1 medium avocado
  • 2 tbsp ghee
  • 1/4 cup Peanut Butter
  • 1 tbsp liquid aminos
  • 1/2 tbsp rice wine vinegar
  • 5 drops Liquid Stevia
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp Red Pepper Flakes
  • 1/4 large cucumber
  • 1 medium carrot
  • 1.5 tsp liquid aminos
  • 1 tsp rice wine vinegar
  • 1/8 tsp Pink Himalayan Salt

Instruction

  • Slice chicken into small bit sized places and set aside.
  • Combine all ingredients in the marinade and toss the sliced chicken in the marinade. Let it marinade in the fridge for 1-2 hours.
  • Julliene the carrots and cucumbers and add to a bowl. Cover in pickling ingredients and set aside in fridge.
  • Once chicken is done marinating add ghee to a medium-high heat pan and add the chicken to the pan.
  • Allow the chicken to cook through and crisp up (as seen in video). This took us about 7-10 minutes.
  • Transfer chicken from pan to a bowl.
  • Cut the rib out of a swiss chard leaf and cut in half. Layer the two leave over one another.
  • Place 1/4 chicken, 1/4 vegetables, 1/4 sliced avocado and some cilantro (optional) onto one end of the leaf and roll it up, tucking in the side. You can use a tooth pick to reinforce the wrap!
  • Repeat with all the leave until you have four wraps. Serve with a side of Sriracha or additional peanut sauce. Enjoy!