Low Carb Chicken Wrap with Bacon and Avocado

The perfect lunch-to-go, this delicious Low Carb Chicken Wrap with Bacon and Avocado takes minutes to create for easy night time prep.

INGREDIENTS:

• 1 low carb tortilla
• 1 tbsp cream cheese
• 2 oz cooked chicken equivalent to 1 thigh
• 1 slice bacon
• ¼ avocado

Equipment Needed:

• Skillet
• Cutting Board and Knife

INSTRUCTIONS:

1. Heat a skillet on medium heat and once hot, add the bacon and cook until crisp, then set aside to cool.
2. Spread cream cheese over the whole surface of the tortilla.
3. Slice the avocado and place in the center of the wrap. Chop up the chicken and place over the avocado.
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Corn Avocado Salad

This Corn Avocado Salad Recipe is so tasty, simple and refreshing for summer with fresh off the cob corn, cucumber, tomato, avocado and a hint of lime.

INGREDIENTS:

• 3 ears of corn (2 cups)
• 1 lb cucumbers, sliced
• 1 lb grape or cherry tomatoes, cut in halves
• 3 medium-large avocados, cubed
• 3 green onion sprigs, finely chopped
• 1 lime, zest and juice of
• 2 tbsp olive oil, extra virgin
• 1/2 tsp salt
• Ground black pepper, to taste

INSTRUCTIONS:

1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better – make Instant Pot corn in 2 minutes! Let cool and remove corn kernels off the cob.
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CHICKEN AVOCADO SALAD WITH PEANUT DRESSING

INGREDIENTS:

• 1 pound boneless skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 3  tablespoons honey
• 2 teaspoons apple cider vinegar
• 2 teaspoons peanut butter
• 3 cups chopped napa cabbage
• 2 cups slaw mix a mix of chopped cabbage and shredded carrots
• 1 avocado thinly sliced
• 1/2 seedless cucumber thinly sliced
• 1/4 cup peanuts chopped

PEANUT DRESSING

• 1/2 cup peanut butter
• 1 1/2 tablespoons low-sodium soy sauce
• 1 lime juiced
• 1 garlic clove minced
• 1/4 cup rice vinegar

INSTRUCTIONS:

1. Heat the broiler on your oven to high and place an oven rack 6 inches below. Line a baking sheet with foil.
2. Season the chicken on both sides with the salt, pepper and paprika. Place it on the baking sheet and broil for 7 minutes, the flip and broil for 7 minutes more. While the chicken is broiling, whisk together the honey, vinegar and peanut butter. Brush it on the chicken and broil for 2 more minutes. Flip the chicken one more time, brush with the honey mixture and broil 2 minutes more. Remove the chicken and let it cool slightly. Slice into pieces
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AVOCADO EGG SALAD

This avocado egg salad is a delicious spin on the traditional egg salad recipe and perfect for spring or summer. Watch the video above to see how quickly it comes together.


INGREDIENTS:

• 1 large avocado, peeled, pitted and finely diced
• 3 hard boiled eggs, roughly chopped
• 2 tbsp red onion, chopped
• 2 tbsp mayonnaise
• 1 tbsp chives, chopped
• 1 tbsp parsley, chopped
• 1 tsp lemon juice
• salt and pepper
• lettuce leaves (optional, for serving)

INSTRUCTIONS:

1. Add all of the ingredients to a mixing bowl and stir to combine.
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Tomato, Arugula and Avocado Salad

Fresh & tasty tomato, arugula & avocado salad - the perfect side dish, or light lunch! This healthy salad is vegan, low-carb and paleo!

INGREDIENTS:

• 1 cup arugula
• 5-6 basil leaves
• 2 tomatoes
• 1 avocado
• 1 cucumber
• 1 green pepper (small one)
• 1 tbsp olive oil
• 1tsp lemon juice
• salt
• pepper
• roasted sesame seeds (1-2 tbsp)

INSTRUCTIONS:

1. Wash all vegetables.
2. If cucumber not organic, better peel it.
3. Chop all vegetables, add to a bowl. Add olive oil, salt, pepper, then mix.
4. Sprinkle roasted sesame seeds on top
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Whole30 Chipotle Beef & Avocado Bowls (Sofritas Copycat, Paleo)

These Whole30 chipotle beef & avocado bowls are one of our favorite Whole30 Mexican recipes, loaded with veggies, protein, and healthy fats. Cilantro lime cauliflower rice topped with a saucy, smoky beef & mushroom mixture, all finished with tons of a quick guac, these Whole30 chipotle beef & avocado bowls are bound to be one of your family's favorite Whole30 Mexican recipes, too!
INGREDIENTS:
Smoky Sauce:

• 1 poblano pepper
• 1/2 Tbsp. chipotle pepper powder 1 1/2 teaspoons
• 3 cloves garlic
• 3/4 cup tomato salsa
• 2 Tbsp. avocado oil
• 1/2 teaspoon salt

Whole30 Chipotle Beef & Avocado Bowls:

• 8 ounces grassfed ground beef
• 8 ounces baby Bella mushrooms minced
• 2 12- ounce bags frozen cauliflower rice or about 6-8 cups, steamed
• 2 limes juice of, divided
• 2/3-1 cup fresh cilantro chopped, plus more for garnish, if desired
• 3 avocados halved, pitted, and peeled
• 1/2 cup minced red onion plus more for garnish, if desired

INSTRUCTIONS:

1. Roast the poblano pepper: preheat the broiler then place poblano pepper on oven rack about 4" from broiler element. Cook until blackened on top, then, with tongs, flip over. Broil until blackened. Continue rotating and broiling until blackened until all sides are blistered. Alternately, carefully hold the pepper with heat-proof tongs to a gas stove flame (or place on top of stove rack), rotating to blacken all sides. Set aside and let cool slightly.
2. Make the smoky sauce: When poblano pepper is cooled to the touch, peel off blackened skin, remove stem, and seeds. Combine all ingredients in a food processor and blend until very smooth.
3. In a large skillet over medium heat, brown ground beef, breaking up with a spatulate. Add in mushrooms and sauté until softened and liquid is evaporated, just a few minutes. Stir in poblano-salsa sauce and reduce heat to medium-low. Cook a couple minutes until bubbly and a bit thickened. Remove from heat.
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CHICKEN, BACON, AVOCADO RANCH LETTUCE WRAPS

INGREDIENTS:

• 2 chicken breasts or thighs
• 1/2 beefsteak tomato, diced
• 1/2 avocado, diced
• 1/2 lb bacon
• Ranch dressing
• Boston Bibb, romaine, or iceberg lettuce
• 1/4 cup chopped cilantro
• 1/2 lime
• Salt and pepper for seasoning (or chili lime seasoning if you have it)

INSTRUCTIONS:

1. Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).
2. Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.
3. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it's cooked.
4. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.
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You can find complete recipes click here!!!