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Paleo Tortilla Southern Fried Chicken Wraps – Justina Elumeze
Recipes

Paleo Tortilla Southern Fried Chicken Wraps

19/07/2015

Paleo-Tortilla-Southern-Fried-Chicken-Wraps-JustinaElumeze.com

 

Made with paleo tortilla and the most succulent, crispy coated chicken, these paleo chicken tortilla wraps, filled with juicy tomatoes, fresh, crisp kale and onions are ubΓ©r delish!

The chicken is coated in home made almond flour and coconut buttermilk, with both the flour and buttermilk seasoned to give it that southern fried taste.

Mixing some home made guacamole into the equation is even better!

Click here for a perfect fresh guacamole recipe to add.

 

Paleo Tortilla Southern Fried Chicken Wraps
Serves 6
Made with paleo tortilla and the most succulent, crispy coated chicken, these paleo chicken tortilla wraps, filled with juicy tomatoes, fresh, crisp kale and tasty onions are ubΓ©r delish!
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Tortilla Ingredients
  1. (Serves six tortillas)
  2. 4 eggs
  3. 2 tbsp melted coconut oil
  4. 2 tbsp water
  5. 1/2 cup arrowroot powder
  6. 2 tbsp of almond or coconut flour
  7. Pinch of salt
Chicken Buttermilk Ingredients
  1. 2 cups of coconut or almond milk
  2. 2 tbsp of fresh lemon juice
  3. 3 cloves of crushed garlic
  4. 2 tbsp of chilli powder
  5. 2 tbsp of ground coriander
  6. 2 tbsp of ground cumin
  7. 1 tbsp of All Purpose seasoning
  8. A pinch of salt and pepper
Southern Coating
  1. 2 cups of almond flour
  2. 1-2 tbsp of salt and black pepper
  3. 2 tbsp of garlic powder
  4. 1 tbsp of turmeric
  5. 1 tbsp of mixed herbs
Fillings
  1. Fresh Tomatoes
  2. Fresh kale
  3. Spring onions
  4. Red onions
  5. Cucumber - thinly sliced
  6. Mayonnaise
  7. Anything else your taste buds desire!
For the tortillas
  1. Whisk the eggs together with the water and coconut oil. Then combine the flour, arrowroot powder and salt and mix well until the mixture takes on the consistency of pancake batter.
  2. Heat a small pan, then add a little of the tortilla batter, rolling it around to fully coat the pan.
  3. Just as with pancakes, the sides of the batter should start to come away from the pan after a minute or so. Turn (or flip if you fancy!) the batter over and cook for another minute before removing from the pan.
  4. Continue until all the batter is used and set the tortillas aside. (These tortillas can last in the fridge for a couple of days in an airtight container.)
For the buttermilk chicken
  1. Combine the milk and lemon juice in a bowl, mix and leave this buttermilk to stand for five minutes. Then add the remaining ingredients, mix well and marinade your chicken pieces.
  2. Leave in the fridge to soak for at least four hours, preferably overnight.
For the Southern coating
  1. Mix all ingredients together and coat over the seasoned chicken.
  2. With your choice of oil, heat up a large frying pan and carefully place your coated chicken pieces in the pan, making sure not to put in too many in order for even frying.
  3. Fry the pieces for a few moments on each side, then take the pieces out and place on a wire racked oven tray.
  4. Allow the chicken pieces to roast in the oven for approximately 20-30 minutes before taking out to cool down.
  5. Slice the chicken to your required thickness and with your choice of fillings place in the middle edge of your wraps.
  6. Try not to overload each wrap and literally wrap the tortilla around the filling by rolling towards
  7. the other end, folding the bottom of the wrap after the first roll in order to keep it secure.
  8. Bite into your paleo tortilla Southern fried chicken wrap and close your eyes in delight as you can't help but give thanks for such deliciousness!
  9. I'll give you the recipe for the home made guacamole that goes perfectly with this as a side next time but for now... enjoy!
Notes
  1. I usually buy a whole chicken and cut into the separate and required pieces (such as the legs, wings, breasts, etc), but you can buy the pieces already separate if you wish, depending on what you wish to use them for.
  2. For the purpose of this recipe, breast is best for slicing into pieces for the wraps, but the marinate and following coating is also perfect for chicken drumsticks and wings.)
Justina Elumeze http://justinaelumeze.com/

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