Updated: Feb 12
1 can of Organic Chickpeas
8 oz jar of Primal Kitchen Greek Vinaigrette Avocado Oil Marinade
2 lbs. Shredded Chicken
1 bunch of Romaine Hearts
1 (4 oz.) jar of Capers
Parmesan (you can use shredded or the powdered kind) your desired amount
1 medium sized Cucumber
Marinate your chicken with your Primal Kitchen Greek Vinaigrette Avocado Oil and sprinkle your parmesan cheese as well on your chicken after. I prefer to use my instant pot to cook my chicken. So after seasoning with my marinade and parmesan I place on high pressure for approximately 32 but you can also cook your chicken via stove top as well.
While the chicken is being cooked you can now prepare your other ingredients. Rinse your Romaine Lettuce, Chickpeas, Capers, and Cucumbers.
You will then start the process of air frying your capers which takes this recipe up a notch! Place foil in my air fryer, add your 4 oz. of drained capers, lightly coat them in avocado oil, and then air fry them at 400 degrees for 6 minutes,
The preparation of your dish will include separating each romaine heart leaf. You will then add your shredded marinated chicken after being fully cooked as the first layer.
Then you will add your chickpeas, diced cucumbers, and your air fried capers to your lettuce wrap.
Once completed you will drizzle a little more Primal Kitchen Greek Vinaigrette Avocado Oil Marinade and sprinkle a little more Parmesan on top!
Take a BIG Bite and ENOY!