Easy Made Red Curry Chicken Wraps

I know I said this was easy made, and it IS — even if it looks complicated.  Try it and you’ll see!

1lb chicken breast
1/2 medium onion
5-6 large button mushrooms
1/2 red organic pepper sliced thick
small shredded organic carrot
dash of  himalayan crystal salt
several handfuls of organic baby spinach
1 tbsp red curry paste
1/2 cup organic coconut milk
3 dashes fish sauce or to taste
1/4 cup organic raw unsalted pistachios chopped
whole wheat wraps

Place chicken breast in 2 qt slow cooker, add water until chicken in just covered then cover and heat on high for 3-4 hours or low for 8 hours.

Just before the chicken is ready, slice the onion, mushrooms, red pepper (organic red peppers have the BEST flavor), shred the carrot and chop pistachios. Next add 1/2 tbsp coconut oil to skillet on medium and then add vegetables and sautee until tender crisp, 5-8 minutes. Sprinkle with a dash of salt while sauteeing. While vegetables are sauteeing remove the chicken from the slow cooker and light shred, should only take a minute. Remove vegetables and set aside.

Add 1 tbsp red curry paste to heated skillet and push around skillet to break apart and release aroma. Slowly add coconut milk while stirring. Add fish sauce to taste. Next add sauteed vegetables, pistachios, and shredded chicken. Stir til incorporated with curry sauce, turn off heat, and fill/roll your wraps.

See?  It’s not too complicated

The unrolled version, for your viewing pleasure.

Ready to eat!