Paleo Curry Coconut Cardamom Chicken Wrap
That's a mouthful of a title, huh?
I was inspired when I got my newest haul of Barefoot Provisions goods- a mix of random items. I took a spoon (as always) and dove right into a jar of JemRaw Coconut Cardamom butter (sprouted almond butter!) and just knew I had to do something savory with this. Usually I keep my nut butters sweet, and use in smoothies or desserts, but this cardamom compliments savory flavors so well that it was bound to happen. And it did. So, so well. This wrap is bursting with exotic, exciting flavors and many different textures. Plus it only took about 15 minutes.
First, I COVERED a piece of chicken with Teeny Tiny Spice Co. British Curry powder, drizzled in a little coconut oil, and grilled.
I riced some cauliflower in my food processor with some salt, garlic, cumin. Shredded some carrots, shelled a few pistachios, de-stemmed a collard green leaf, and grabbed a few dried mulberries.
I laid out my leaf, lined with rice, carrots, and chicken, then sprinkled with pistachios and mulberries before drizzling with coconut cardamom butter.
Wrap the leaf closest to your up first, then lap the right side over, then the top, before rolling it towards the left to complete the "wrap" (see images here)
Enjoy!