So here’s my very first post. On January 2, 2012, my Crossfit gym, RC Crossfit began a 40 day paleo challenge. I started my paleo challenge on January 1, 2012. It was the first Sunday of a new year and it just seemed to make sense.
I was a vegetarian when I first started Crossfit. After about a year, I slowly started to eat meat. During my first attempt at paleo, I was only eating chicken. I was still getting accustomed to the tastes and textures–which sometimes prevented me from eating after a few bites, even if I was still hungry. Needless to say, that attempt ended in failure.
This time around, I’ve started eating more kinds of meat. I feel more comfortable with the textures and I’ve gotten a little bit better at making meals that satisfy me. It’s the end of day 4, I haven’t cheated, I just ate paleo at a restaurant and turned down tortilla chips. All without an ounce of regret or second-thinking. I’m hoping this time will be a little more promising. So far, it appears that way.
Anyway, on to the food.
I apologize in advance–I’m terrible at determining ingredient amounts. I don’t generally (i.e. ever) measure when I cook, so play with your food according to your own tastes! These are all guestimates.
Also, there’s debate over vinegars, honey, agave and things like that. If they don’t have actual sugar, grains, rice, or any of the main things that scream “I’m not paleo,” then I’m comfortable using them in moderation.
Feel free to modify according to your own dietary tastes or needs.
Chicken Wraps with Slaw
1 Rotisserie Chicken
- Juice from 1 lemon
- About 1 Tbsp. of Honey
- About 1/8 to 1/4 cup of olive oil
- Seasonings to taste: oregano, garlic powder, onion powder, Italian seasonings, salt and pepper
Vegetables for Slaw (I just made the slaw for myself and I had leftovers. I would guess this is enough slaw for 4 wraps)
- Cucumber (I used about half of one)
- Carrots (Again, only about half of one)
- Cabbage (One big leaf)
- Celery (One stick from the stalk (Is that what you call it?))
- Cabbage or lettuce leaves–whatever you have on hand (I used lettuce since I had cabbage in my slaw)
Pull chicken meat from bones and set aside.
For the vinaigrette:
Mix all ingredients except olive oil. Whisk mixture while slowly adding olive oil until you reach the desired consistency of your vinaigrette.
Wash and peel all vegetables (except cabbage) using a julienne peeler (I have the Titan peeler, it’s stainless steel and I highly recommend it!)
Slice cabbage into thin julienned ribbons (about the same size as all the other vegetables so all your veggies are consistent)
Mix veggies and toss with the vinaigrette (you probably won’t use all of it).
Assemble your washed lettuce or cabbage leaves, pile on some slaw and top with the chicken (I topped mine with tomato slices)!