Spicy Tilapia Wraps
1 lb tilapia
1 avocado
1 tomato
1/2 cup chopped pineapple
P28 Wraps
2 tbsp olive oil
2 tbsp chili powder
1 tbsp red pepper flakes
Chili Lime Mayo
4 tbsp olive oil mayonnaise
3 tbsp chili powder
1 tbsp lime juice
In a small bowl mix together olive oil, 2 tbsp chili powder and 1 tbsp red pepper flakes. On a large cookie sheet line with foil and put tilapia on sheet. Brush mix onto tilapia and broil on low for 10 min then rotate and turn broiler to high for 5 min. Be sure not to burn tilapia or overcook.
While the tilapia is cooking, chop pineapple, tomatoes and slice avocado.
In another small bowl mix all ingredients together for chili lime mayo.
Shred tilapia once fully cooked.
Grab a P28 wrap and spoon some mayo on wrap then add tilapia and remaining ingredients. Drizzle some more mayo on top if you like, roll up wrap and enjoy!
*** As a side we had red pepper flake quinoa, but you can add almost anything to these wraps as a side***
Dinner
Honey Garlic Roasted Chicken
1 whole chicken
6 tbsp olive oil
6 tbsp liquid aminos
3 tbsp coconut nectar
3 tbsp honey
4 cloves minced garlic
1 tsp ground ginger
1 tsp ground black pepper
Preheat oven to 425.
Line a deep casserole dish with foil and add chicken to dish. Cut open skin down the middle to split in half and pull aside.
Next mix all your remaining ingredients together in a mixing bowl. Slowly pour mixture over chicken and use a brush to coat. You should have extra sauce for dipping later. Pull skin back over chicken and brush on sauce.
Bake for 45-60 min, chicken should be 170 degrees internally in the thickest part of thigh without touching the bone.
*** My sides were chopped up steamed carrot logs and green beans ***
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