Paleo Peri Peri Chicken Sandwich
Spice up your lunch routine with this flavorful Paleo Peri Peri Chicken Sandwich! Featuring juicy chicken breasts marinated in a zesty paleo-friendly Peri Peri sauce, this recipe is a feast of bold, smoky flavors. The grilled chicken is paired perfectly with fresh layers of crisp lettuce, succulent tomato slices, sweet red onion, and creamy avocado, all wrapped up in soft coconut flour tortillas. Quick to prepare (just 20 minutes of prep time) and easy to make, this healthy and gluten-free recipe is perfect for busy weeknights or satisfying meal preps. Add an extra drizzle of Peri Peri sauce for a fiery kick, and enjoy this wholesome sandwich that's sure to please your taste buds while keeping it clean and paleo-approved!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 4 tablespoons Paleo Peri Peri sauce
- 4 large pieces Lettuce leaves
- 1 large Tomato
- 0.5 medium Red onion
- 1 large Avocado
- 4 small Coconut flour tortillas
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Lemon juice
- 2 cloves Garlic cloves
Instructions
Start by preparing the marinade for the chicken. Mince the garlic cloves and place them in a bowl. Add the olive oil, Peri Peri sauce, sea salt, and black pepper. Mix well.
Place the chicken breasts on a cutting board. Use a sharp knife to butterfly them, ensuring they are of even thickness for quick and uniform cooking.
Place the chicken in a shallow dish and cover with the marinade. Ensure they are fully coated, and let them marinate for at least 10 minutes. If you have more time, refrigerate and marinate for up to 2 hours.
While the chicken is marinating, slice the tomato and red onion thinly. Dice the avocado and sprinkle with lemon juice to prevent browning. Set the veggies aside.
Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 6-8 minutes on each side or until fully cooked and lightly charred. The internal temperature should reach 165°F (75°C).
Remove the chicken from the pan and let it rest for a few minutes. Slice the chicken into a few thick slices.
Warm the coconut flour tortillas on the same pan for about 30 seconds on each side, just enough to heat them through.
Assemble the sandwich by placing a tortilla on a plate. Add a lettuce leaf as the base, followed by slices of chicken, tomato, red onion, and avocado on top.
Fold the tortilla over to encase the filling slightly. Repeat for the remaining tortillas.
Serve the sandwiches warm, perhaps with additional Paleo Peri Peri sauce on the side for dipping.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5427 mg | 236% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 25.6 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1739 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
