That’s a Wrap!

Alternative Medicine - - Quick Nutrition -

This is my terrific home­made tomato cilantro wrap topped with my Chipo­tle Chicken Salad. The ba­sic “yel­low” spread is very quick to pre­pare as well. I sim­ply cre­ated a mix­ture of 1 part Di­jon mus­tard to 3 parts pa­leo-friendly may­on­naise, and added 2 tea­spoons tu­pelo honey to sweeten.

Wrap: 1 cup chia seeds 2 cups sun dried toma­toes 2 tea­spoons sea salt 1 tea­spoon basil ¼ cup fresh cilantro, chopped ½ tea­spoon cumin, ground 1 tea­spoon gar­lic pow­der ½ tea­spoon chipo­tle pow­der 1 cup fil­tered wa­ter Co­conut oil, for greas­ing

Fill­ing: 1 whole cooked bone­less chicken breast,

sliced into thin strips–two halves 3 roasted and sliced moist sun dried toma­toes—plain or soak­ing in olive oil (sold in a jar) ¼ cup chopped cilantro ¼ red onion, chopped into very small

pieces 3 ta­ble­spoons red wine vine­gar 9 ta­ble­spoons olive oil 1¼ tea­spoon chipo­tle chili pow­der 1/8 tea­spoon salt Salt and pep­per, to taste

Op­tional: 3 ta­ble­spoons raw pine nuts 3 ta­ble­spoons pa­leo-friendly may­on­naise

To make the wrap, re­serve 1 cup sundried toma­toes and cilantro. Blend every­thing else in a high-pow­ered blender un­til smooth. This mix­ture will be thick, so you may have to use a spat­ula to scrape the sides of the blender and re-blend. Put this blended mix­ture into a medium sized mix­ing bowl and mix in the re­main­ing sundried toma­toes and cilantro un­til fully in­cor­po­rated. Gen­tly grease your Te­flex sheet with co­conut oil for your de­hy­dra­tor. If us­ing the oven, gen­tly grease parch­ment pa­per. Set the de­hy­dra­tor to 105 de­grees, or the oven to its low­est set­ting (usu­ally be­tween 175 and 225 de­grees). Spread the Chia mix­ture over the sheets us­ing a rub­ber spat­ula, then start to de­hy­drate. If us­ing a de­hy­dra­tor, check for dry­ness af­ter 11 to 20 hours. If us­ing oven, check be­tween 1½ to 2 hours, and then ev­ery 15 min­utes af­ter that. You may gen­tly flip the wraps over when they ap­pear semi-dry in the de­hy­dra­tor or oven, but it is not nec­es­sary. When dry, re­move tostadas and very gen­tly peel off the Te­flex sheets or parch­ment. Check un­der­side of the shell, and flip to dry fur­ther to your de­sired con­sis­tency. Af­ter your wraps are dried to per­fec­tion, pre­pare the chipo­tle chicken salad fill­ing. Place the first 4 fill­ing in­gre­di­ents in a bowl and toss well to mix. In a sep­a­rate small bowl, whisk the re­main­ing fill­ing in­gre­di­ents to­gether. Add may­on­naise to the mix­ture at this stage if you pre­fer a slightly mild, creamier dress­ing. Pour this dress­ing over the chicken, and stir un­til in­cor­po­rated. If pos­si­ble, let sit and mar­i­nate in the re­frig­er­a­tor 2 hours or longer. Add pine nuts, chipo­tle chicken salad, and any other pre­ferred fill­ings to your wrap. En­joy!

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