Healthy Thyroid Living

My Favorite Recipes

In the course of my 80 Day Obsession journey one of my goals is to try new things and this recipe is one of them. HOLY WOW is it good. It’s SO flavorful and it’s different then anything I would normally each which is amazing! Well I eat everything in it but just never combined it before lol.

One of the biggest flavors that brings this dish to life is the dressing – Oh man it’s sweet and tangy all at the same time. Would be fantastic on any salad or wrap really but wow the flavors just work so well together.

Sweet potatos are one of my favorite foods lol – one of the reasons I was so excited to try this dish actually. Do you know how to make the PERFECT baked sweet potato? Let me tell you. Put the sweet potato in the oven, right on the rack – or on parchment if you don’t want dripping yucks in your oven LOL – but def right on the rack – no baking sheet. Also DO NOT preheat first. Put the potato in before – weird right? It’s amazing tho and something about this method just makes them amazing. Now that your potato is comfy, preheat the over at 400 and cook for about 45-60 minutes depending on the size. BOOM the PERFECT sweet potato. Your welcome 🙂

For the chicken, I made it easy and planned ahead the night before with a meal I made that used chicken. I simply made extra so I was all set for this lunch!

2 wraps is a serving so I experimented and did 2 different wraps. I did a romaine lettuce head for 1 and a Spinach Wrap for the other. I LOVE these wraps. They have a sweet flavor since they have apple in them and they are SO SO good with anything. I use them for breakfast a lot. Some eggs and avocado – Oh nom nom!!

Chicken and Sweet Potato Wraps

A new obsession - these wraps are incredibly filling and nutritious. Loaded with veggies, healthy fat and nutrients!

Prep Time = 40 minutes

Servings = 4

Ingredients

Dressing

1/4 cup olive oil or avocado oil (my preference)
3 TBSP white wine vinegar
1.5 tsp Dijon Mustard
1 tsp raw honey
1/4 cup fresh basil leaves or
1 TBSP dried basil Dash Salt and Pepper

Mixture

3 cups chopped chicken
8 wraps of choice (collard greens, romaine, grain wraps etc)
2 cups mashed sweet potato
1 TBSP Ghee
1/2 cup diced green onions
1/2 cup diced tomatos (optional)

Directions

Place oil, vinegar, mustard, honey, basil, 1 dash salt, and 1 dash pepper in blender; cover. Blend until smooth. Set aside.
Remove stem from each collard green leaf where it touches base of leaf. Pare down remaining stem with a vegetable peeler until it is flush with rest of leaf. Set aside.
Combine sweet potatoes, ghee, remaining ½ tsp. salt and remaining ½ tsp. pepper in a large bowl; mix well.
Add chicken, bell peppers, tomato, and green onions; mix well.
Lay out prepared collard leaves, dark green side down. Evenly top with (approx. 2⁄3 cup) sweet potato mixture. You may add 1 Tbsp. of dressing to each leaf, or reserve it to dip in later.
Roll up each leaf like a burrito, then wrap it tightly in plastic wrap if you are using as a prep meal for lunches.
When ready to serve, slice each wrap in half while still in plastic wrap; peel back plastic wrap and enjoy!

Recipe Notes:

To prepare sweet potatoes: Put the sweet potato in the oven, right on the rack - or on parchment if you don't want drippings in your oven - no baking sheet. Also DO NOT preheat first. Put the potato in before. Preheat the oven at 400 and cook for about 45-60 minutes depending on the size.

Leftover wraps will keep in refrigerator, wrapped in plastic, for up to 5 days.

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