Chicken Bacon and Avocado Stuffed Lettuce Wraps

Chicken Bacon and Avocado Stuffed Lettuce Wraps

Prep Time 5 mins
Total Time 5 mins
Course Sandwiches & Wraps
Cuisine American
Servings 2 people (2 wraps each)
Calories 412 kcal

Ingredients
  

  • 4 tbsp Avocado Dip <- click for our recipe
  • 8 oz Roast chicken Chopped meat only
  • 2 oz Non dairy cheddar cheese shreds we use Follow Your Heart Cheddar Shreds
  • 4 tbsp Bacon Crumbles Home made
  • 4 leaves Whole Romaine lettuce leaves
  • Salt & ground black pepper to taste

Optional

  • Cucumber Diced
  • Cayenne or Chili powder
  • Fresh Cilantro Chopped

Instructions
 

  • Add the chicken to the avocado dip and mix
  • Place 1/4 of the chicken/avocado mixture onto each lettuce leaf
  • Sprinkle 1/4 of the cheese and bacon on top of each wrap
  • Serve open, as they look amazing, let the diner wrap them fully to eat

Notes

Cook/Prep Time, assume you have cooked chicken, bacon crumbles and avocado dip ready and available in your refrigerator

Macro Nutrient Breakdown

Nutrition

Calories: 412kcalCarbohydrates: 9gProtein: 42gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 115mgSodium: 1257mgPotassium: 357mgFiber: 3gSugar: 1g
Tried this recipe?Let us know how it was!

Chicken and Mushroom Soup

Chicken and Mushroom Soup

Hearty and full of flavor, our Chicken and Mushroom soup is a small variation on our Satisfying Creamy Mushroom Spinach Soup… The chicken stock and chicken meat add a wonderful flavor, plus some additional protein to the balance this dish.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Soup
Servings 2 people
Calories 399 kcal

Ingredients
  

  • 4 oz Red Onion
  • 2 cups Fresh spinach roughly chopped (or substitute for kale if you prefer)
  • 8 oz Baby Bella Mushrooms or mix it up with your favorite type
  • 1 tbsp Coconut Oil
  • 2 tbsp Fresh Basil leaves roughly chopped
  • 1 tbsp Fresh or Dried Sage
  • 3 cloves Garlic diced
  • 1/2 cup Coconut Milk
  • 1 cup Chicken stock Home made is best
  • 4 oz Roast chicken Chopped I used roast chicken meat
  • 1/4 tsp Salt & ground black pepper to taste

Instructions
 

  • Saute the onions in the coconut oil, over a medium heat until they have softened, but not browned
  • Add in the mushrooms and garlic stirring regularly until the mushrooms are cooked through, usually around 3-5 minutes
  • Stir in the spinach and cilantro, and allow the spinach to wilt slightly (for the freshest result, we want to cook the spinach as little as possible)
  • Carefully poor the hot mixture into a blender and blend until smooth
  • Remove the center cap from the blender lid, and on a low setting, pour in the coconut milk
  • Once combined, turn off the blender and split the soup between 2 bowls
  • Sprinkle the remaining chicken pieces onto the top of each soup and serve
  • If the soup needs reheating, simply pour back into the pan, and heat over a low setting until steaming.

Notes

Macro Nutrient Breakdown

chicken and mushroom soup
TOPTIP : Don’t spend too long chopping/prepping, its going in a blender at the end anyway 🙂
If you’d like to add a little kick, then 1/2 tsp of cayenne pepper goes really well in this dish, but does mean it wouldn’t be nightshade free
Swap out spinach for Kale, add different mushrooms, or even other meats, you can switch up pretty much anything to make it a little different.

Check out more delicious and healthy recipes here

Nutrition

Calories: 399kcalCarbohydrates: 21gProtein: 27gFat: 23gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 51mgSodium: 450mgPotassium: 556mgFiber: 5gSugar: 7g
Tried this recipe?Let us know how it was!