Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken thighs
  • 1 cup chicken broth ((or bone broth))
  • Salt and pepper
  • 1 asian pear, cored and diced
  • 2 carrots grated
  • 1/4 cup almond butter
  • 1 tbsp white vinegar
  • 1 tbsp fish sauce
  • 1 lime, juice of
  • 2 heads romaine ((or sub butter or bibb lettuce))

Instruction

  • Place all of the chicken ingredients in the crockpot or instant pot. Cook in the crockpot on low for 6 hours or on high for 3 hours. In the instant pot, cook on the manual setting for 20 minutes. Once the chicken is done in either the crockpot or instant pot, shred it with two forks and drain the broth.
  • To make the chicken salad, prep the pear and carrots as noted and place them in a bowl. Add shredded chicken, almond butter, fish sauce, lime juice and vinegar. Mix well to combine evenly.
  • Now, make your wraps. Place some of the chicken salad in the lettuce, wrap it up and enjoy.