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paleo chicken salad in lettuce wraps with avocado
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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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 219kcal

Ingredients

  • 1 1/2 pounds organic, boneless, skinless chicken thighs
  • 1 cup filtered water
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup plus 1-2 tablespoons Homemade Paleo Mayonnaise see notes
  • 3 small pickles diced
  • 1/2 cup red onion diced
  • 1/4 cup green onions sliced thinly
  • 1/2 cup sun dried tomatoes in olive oil see notes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon garlic powder
  • handful of fresh parsley roughly chopped
  • kosher salt to taste
  • black pepper to taste
  • 1 head butter lettuce for wrapping
  • avocado slices for garnish

Instructions

  • 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.⁣
  • 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.
  • 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.
  • Serve in butter lettuce leaves and garnish with avocado slices and extra green onions and parsley.

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.

Nutrition

Calories: 219kcal | Carbohydrates: 6g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 972mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Calcium: 37mg