Ingredients
Prep
- 2 lb boneless chicken breasts
- salt and pepper to taste
- 1/2 C diced red onion
- 1 celery rib
- 1/2 C dill pickle spears
- 1 bag broccoli slaw
- 2 T apple cider vinegar
- 6 drops stevia
- 1 T Dijon mustard
- 1/4 C avocado oil
On Cooking Day
- 1 C chicken broth
- 4 low carb tortillas
- Avocado oil-based Ranch Dressing
- 1/4 C pumpkin or sunflower seeds
- 1 C chopped pecans
Instructions
To Assemble
- Season chicken breasts with salt and pepper. Add to large zipper bag and press to seal.
- Dice red onion, pickle spears, and celery rib. Add to a small bowl with lid.
- In a separate zipper bag, add broccoli slaw and last 4 ingredients. Zip to seal and squish around to mix.
To Cook
- Place chicken breasts in the instant pot along with chicken broth.
- Pressure cook on high pressure for 7 minutes. When finished, let natural release for 5 minutes, then release the rest of the pressure.
- Shred chicken. Add chicken, prepped onion mixture, pumpkin seeds, and pecans to mixing bowl and toss.
- Spread filling evenly on tortillas, drizzle ranch dressing, and wrap up.
- Serve with prepped broccoli slaw.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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