I love food. I think that’s pretty obvious at this point. But like everyone there are a few items I’m not a fan of. Celery, can’t do it (raw that is, if it’s cooked I’m good). Coriander seeds, in a rub for meat is fine but generally I avoid them. Coconut, I used to hate, used to! You see, as a passionate foodie I make an effort to try everything I’m not a fan of at least once a year. Tastes change and I’ve found over the years I have come to love certain flavors even more and found new appreciation for things I used to avoid. Coconut is one of those things. And thank goodness because now I have these toasted coconut chicken wraps in my life and I am one happy girl. Now if celery would just get on board I could finally be one of the cool kids with ants on a log.
This recipe is perfect for an easy FAST summer night dinner. Start to finish it takes less than 30 minutes. Feel free to play with the spices used on the chicken.
2 chicken breasts (about 1lb)
1 cup unsweetened shredded coconut flakes
2 large shallots – thinly sliced
1 tsp of cayenne powder
1/2 tsp of Thai seasoning (optional)
1/2 cup fresh cilantro leaves – roughly chopped
Salt to taste
1 tablespoon coconut or canola oil
Squeeze of fresh lime juice
1/2 head of iceberg lettuce or butter lettuce, I was stuck using romaine and it worked although it’s not as foldable – whole leaves separated to create wraps
1 cup diced mango, I defrosted and chopped frozen chunks I use in smoothies in a bowl of water
- Add chicken to a pot of boiling water and lower heat to simmer. Cover pot and cook for 15-20 minutes (165 degrees in thickest part of cut). Once done and cooled pull chicken into pieces.
- While chicken is cooking toast coconut in a pan until slightly browned. They will smell divine once they are ready!
- Combine chicken, shallots, 2/3 coconut, cilantro, seasonings, coconut oil and lime juice. Mix well and add salt to taste.
- Assemble each wrap with chicken mixture, mangoes and extra coconut on top. Enjoy!