Spiced Chicken Wrap with Pineapple Salsa
Day 14! We are at the half way mark! Based on the Whole 30 timeline, we should be over the worst and should be feeling boundless energy (tiger blood) at some point. Neither the husband nor I am at that point yet. Then again, some people might never get to the point of tiger blood.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts (half it to get 2 thinner pieces)
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 1 tsp carob powder (optional)
- 1/4 tsp ground black pepper
- Salt to taste
- Zest of 1 lime
- Juice of 1 lime
- 3 tbsp olive oil
- 1 red pepper (diced)
- 1/2 pineapple (diced)
- 2 shallot (minced)
- 2 cloves garlic (minced)
- 1/2 cup chopped cilantro
- 1 tsp cumin powder
- salt and black pepper to taste
- 2 tbsp extra virgin olive oil or olive oil
- 1 head romaine lettuce (cored, rinse, and dried)
Instructions
- 1
In a bowl, mix in all the spices, lime zest, lime juice, and olive oil.
- 2
Place chicken into a zip lock bag or container, and pour spice mix over chicken.
- 3
Use your hands to rub the spice mix all over the chicken.
- 4
Marinate for 30 minutes or over night.
- 5
Bring to room temperature before pan frying.
- 6
Grease cooking pan placed over medium high heat.
- 7
Pan fry chicken for about 2 minutes each side or until nicely browned. Do it in batches.
- 8
Allow chicken to rest for 5-10 minutes before slicing into it.
- 9
Pineapple Salsa
- 10
Mix everything together in a bowl, and allow to sit for at least 20 minutes for the flavours to marry.
- 11
To serve
- 12
Place sliced chicken on romaine lettuce and spoon pineapple salsa over.