Refreshing, zesty and bursting with delicious juices – this creamy coconut chicken wrap is a dream lunch for even the fussiest of eaters! Loaded up with so many refreshing, hydrating fruits and veggies makes for the most decadent summer lunch.

I choose to eat organic, grass-fed meat where possible because factory-fed animals can be damaging to our health, though I go more into this in my webinars. 

I’ve even made batches of these guys with a whole chicken for my last summer BBQ, it was truly a hit for all ages!

This recipe is created in collaboration with Wilde Kitchen. 

Ingredients:

  • Organic, free range chicken breast 
  • 1/2 can coconut milk
  • 1/2 lime
  • 2 medium carrots
  • 4 sun-dried tomatoes
  • 1/2 red pepper
  • Handful mixed greens
  • 1 beetroot wrap (wholegrain works too!)
  • 2 tbsp chimichurri

Method:

  1. Firstly, bake the chicken breast in the coconut milk at 450 F for 30 minutes.
  2. Whilst cooking, smother the chimichurri over the wrap and layer your greens.
  3. Scatter your sun-dried tomatoes over the greens.
  4. Thinly slice the pepper and repeat.
  5. Grate your carrots and distribute them evenly over the pile.
  6. When your chicken is done, cut into slices and layer it through the centre.
  7. Add another dollop of chimichurri.
  8. Finish with a squeeze of 1/2 a lime and dig in!

 

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