Combine the broth and coconut aminos in a medium saucepan and bring to a boil over medium-high heat. Add the chicken and immediately reduce to a simmer. Cook until an instant-read meat thermometer inserted into the the thickest portion registers 165 F, 10-12 minutes. Transfer the chicken to a cutting board and let cool, about 10 minutes. Cut the chicken into 1/2 inch pieces and combine in a bowl with the apple, celery, green onions, walnuts, mayo, basil, seeds, salt, and pepper. Mix well.
Heat a large non-stick skillet over medium heat until hot. Working with one at a time, place the tortillas in the skillet and cook, turning several times, until heated through, about 45 seconds.
Lay the tortillas on a work surface and top each one with half the chicken salad. Roll up tightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1050g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1337 (63%)|
|Amt Per Serving||% DV|
|Total Fat 148.6g||198 %|
|Saturated Fat 40.6g||203 %|
|Monounsaturated Fat 58.6g|
|Polyunsanturated Fat 37g|
|Cholesterol 690mg||212 %|
|Sodium 773.8mg||27 %|
|Potassium 1979.6mg||52 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 10.8g|
|Protein 174.7g||250 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2136
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!