CHICKEN FILLING:

• 2 boneless, skinless Chicken breasts
• 2 med. onions
• 8 white mushrooms (optional)
• juice of 2 limes
• 1 Tbsp. coconut oil
• 3 Tbsp. olive oil
• 1 1/2 tsp. pink salt (or sea salt)
• 1 Tbsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. oregano
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 1/2 tsp. ground cumin **OMIT FOR STRICT AIP**
• 1/2 tsp. black pepper **OMIT FOR STRICT AIP**​​

METHOD:

• In a med. mixing bowl, stir together the lime juice, olive oil, & all spices. Slice chicken into thin strips. ​Put it into the oil/spice mix and stir to coat evenly. Set aside.
• Slice onions into thin half-rings. Slice mushrooms into slices. Sauté onion & mushroom in the coconut oil; med-high heat until thy are just starting to brown.
• Add the marinated chicken to the pan with the veg. Sauté until cooked through.

EASY GUACAMOLE:

• ​2 ripe avocados
• 2 lg. cloves of garlic, minced
• juice of 1 lime
• 1/4 tsp. pink salt (or sea salt)
• 1/4 tsp. onion powder
• 1 Tbsp. thick coconut milk (no additives)

​METHOD:

• ​Place all ingredients into a bowl. Mash, or mix with a mixer, until mostly smooth.

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Tip: Don't want the tortilla? Use lettuce wraps! Or add the filling & guacamole to a bowl of baby spinach for an easy fajita salad!

(the link was broken for her tortillas so here is another recipe)

https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/

Best Ever 5 Minute Cassava Flour Tortillas

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!

INGREDIENTS 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour! 1 cup coconut milk canned or boxed 1/2 cup olive oil 1/2 cup water 1-2 teaspoons sea salt to taste 2 teaspoons garlic granules fresh cracked pepper to taste- about 1-1 1/2 teaspoons olive oil for cooking

INSTRUCTIONS

1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!