Paleo Chicken Salad Wraps with Sun Dried Tomatoes
I’ve got a paleo chicken salad wraps recipe that is perfect for meal prep and for the whole family to enjoy! Sun dried tomatoes, pickles and homemade mayo make for the perfect balance of flavors inside. You can wrap the salad in lettuce if you’d like, and it is gluten free, paleo, low carb and Whole30.
Servings Prep Time
8 10minutes
Cook Time
15minutes
Servings Prep Time
8 10minutes
Cook Time
15minutes
Ingredients
  • 1 1/2pounds organic, boneless, skinless chicken thighs
  • 1cup filtered water
  • 1teaspoon dried oregano
  • 2teaspoons kosher salt
  • 1/2teaspoon black pepper
  • 1/2cup plus 1-2 tablespoons Homemade Paleo Mayonnaisesee notes
  • 3 small picklesdiced
  • 1/2cup red oniondiced
  • 1/4cup green onionssliced thinly
  • 1/2cup sun dried tomatoes in olive oilsee notes
  • 1tablespoon freshly squeezed lemon juice
  • 1teaspoon garlic powder
  • handful of fresh parsleyroughly chopped
  • kosher saltto taste
  • black pepperto taste
  • 1head butter lettucefor wrapping
  • avocado slicesfor garnish
Instructions
  1. Turn on the Instant Pot on manual. Add chicken thighs, water, salt, pepper and oregano. ⁣SET the pressure to HIGH and the timer for 12 minutes.⁣
  2. After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “sealing” nob to “venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board.⁣ Set aside to cool.
  3. Add mayo, pickles, onions, sun dried tomatoes (and oil), lemon juice, garlic powder and parsley. Stir everything together well. You will probably need another 1-2 tablespoons of mayo (see notes) to get it the way you like it. Taste for additional salt and pepper.
  4. Serve in butter lettuce leaves and garnish with avocado slices and extra green onions and parsley.
Recipe Notes

This is my favorite recipe for homemade paleo mayonnaise. Depending on the type of mayo you’ll use or your preferences, you will need 1/2 cup plus 1-2 tablespoons extra.

Drain the sun-dried tomatoes from the oil but save 2 tablespoons to add into the chicken salad.