I think these may have worked their way onto my repeat list! Crispy, flavorful and perfect with my absolute all-time favorite Spicy Mexican Green Sauce from @hewontknowitspaleo, www.hewontknowitspaleo.com. I used my trusty Instant Pot to make the shredded chicken, and it was so juicy and moist! AND of course the Cassava and Coconut Flour Tortillas from @sietefoods made the whole thing possible!
•3 small pastured chicken breasts, shredded
•1/4 cup Bone Broth
•1 tsp each Sea Salt, Garlic Powder and Onion Powder
1. Coat the chicken in the seasonings
2️. In an Instant Pot, add the bone broth and chicken. Secure the lid, press the Poultry button and set timer for 15 minutes. Quick release pressure at the end of the cycle.
3️. When done, remove chicken and shred.
•1/2 of a white onion, diced
•3 garlic cloves
•8-10 Siete Coconut and Cassava tortillas
•1 can Coconut Cream
•1.5 tsp Apple Cider Vinegar
•Pinch of Sea Salt
•2 tbsp Coconut Oil, divided
1️. Preheat oven to 350
2️. Combine the coconut cream, Apple Cider Vinegar and sea salt in a bowl. Place in the fridge to chill. This will be your "sour cream" sauce.
3️. In a skillet, melt 1 tbsp Coconut Oil. Add the onion and cook until tender, then add the garlic and cook until fragrant.
4️. Add the shredded chicken, a dash of sea salt, and combine well. Cook for about 5 minutes to let all the flavors work their magic!
5. Move the chicken mixture to a mixing bowl, and add 3/4 cups of the sour cream sauce. Mix thoroughly.
**If needed, add a pinch more sea salt/ garlic powder/ onion powder.
6️. Brush remaining coconut oil onto each side of the tortillas, then warm them by wrapping them in a hot, slightly moist dish towel (you COULD use a microwave....but I can't in good conscious recommend using one...)
7️. Place 2 tsps of chicken mixture in each tortilla and roll 'em up! Place them seam-side down on a cooking sheet, and cook for 27-30 minutes until crunchy!
8️. Serve with the Spicy Mexican Green Sauce and remaining Sour Cream Sauce!