Chicken Salad Ranch Wraps with Homemade Paleo Tortillas



  1. To make the salad, place the mayonnaise, apple cider vinegar, garlic powder, dried dill, onion powder, dried chives and dried parsley in a bowl and mix to combine.
  2. Add the chicken, bacon, celery, bell pepper and onion and toss to combine.
  3. Season to taste with salt and black pepper.
  4. Refrigerate for minimum one hour or until ready to serve.
  5. To make the tortillas, place the eggs and milk in a bowl and whisk to combine.
  6. In another bowl place the coconut flour, psyllium husk, garlic powder, onion powder and paprika and mix to combine.
  7. Slowly add the dry ingredients to the wet ingredients and whisk to combine.
  8. Let the batter sit for 5 minutes so it can thicken.
  9. Grease a small pan with oil.
  10. Heat the pan over medium heat.
  11. Pour ¼ cup of batter onto the pan and spread out into a 6 ½ -7 inch round with the back of your measuring cup.
  12. When the edges are golden and bubbles begin to appear on the surface, flip with a spatula and cook until browned on the other side.
  13. Repeat with remaining batter.
  14. Serve the tortillas immediately with chicken salad.
Serving Size

1

Servings/Recipe

4

Calories

559

Carbohydrates

11 g

Fat

44.5 g

Sugar

3.2 g

Protein

27.3 g

Calories 559 kcal
Potassium 463.2 mg
Vitamin A 133 µg
Vitamin C 40.3 mg
Folic Acid (B9) 50.2 µg
Sodium 655.1 mg

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