Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 1 Tbsp Ghee, melted ((sub 8 paleo tortillas)); 4 Eggs ((sub 8 paleo tortillas)); 3/4 cup Arrowroot flour ((sub tortillas)); 2 Tbsp Coconut flour ((sub tortillas)); 1/4 tsp Baking soda ((sub tortillas)); 1/4 tsp Salt ((sub tortillas)); 5 Chicken breasts, sliced ((makes enough for 2 meals)); 1 1/2 cups BBQ sauce ((ingredients listed separately)); 1 to 2 Avocados, cubed; 4 Garlic cloves, minced or crushed; 2 cups Crushed tomatoes; 1/4 cup Balsamic vinegar; 1/4 cup Apple cider vinegar; 1/4 cup Honey; 1 Tbsp Worcestershire sauce (opt); 1/2 tsp Salt; 1/4 tsp Black pepper; 2 Carrots, grated; 1/2 head Red or green cabbage, sliced; 1/3 cup Honey; 1/3 cup Apple cider vinegar; 1 Lemon, juice of; 1/2 tsp Salt; 1/2 cup Oil ((like grapeseed, vegetable, or avocado))

Active: 30 min Total: 8 hr 30 min

Original

Dependency

Cuisines

American - Southern

Ingredients

Metric

Servings:

BBQ Pulled Chicken Tacos:

Ghee - 1 Tbsp , melted ((sub 8 paleo tortillas))
Eggs - 4 ((sub 8 paleo tortillas))
Arrowroot flour - 3/4 cup ((sub tortillas))
Coconut flour - 2 Tbsp ((sub tortillas))
Baking soda - 1/4 tsp ((sub tortillas))
Salt - 1/4 tsp ((sub tortillas))
Chicken breasts - 5 , sliced ((makes enough for 2 meals))
BBQ sauce - 1 1/2 cups ((ingredients listed separately))
Avocados - 1 to 2 , cubed

No Cook BBQ Sauce:

Garlic cloves - 4 , minced or crushed
Crushed tomatoes - 2 cups
Balsamic vinegar - 1/4 cup
Apple cider vinegar - 1/4 cup
Honey - 1/4 cup
Worcestershire sauce (opt) - 1 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp

Cabbage Slaw:

Carrots - 2 , grated
Red or green cabbage - 1/2 head , sliced
Honey - 1/3 cup
Apple cider vinegar - 1/3 cup
Lemon - 1 , juice of
Salt - 1/2 tsp
Oil - 1/2 cup ((like grapeseed, vegetable, or avocado))

Prep

Make tortillas (this will make about 8) - Melt ghee in a microwave and then mix with eggs. Whisk in arrowroot flour and coconut flour. Finish by stirring in baking soda and salt. Heat up a skillet or non-stick frying pan over medium high heat. Pour in 1/4 cup at a time, tipping pan to distribute batter. Cook for 1 minute on each side. Continue until batter is finished. (Can be done up to 5 days before)
Make sauce - Mince or crush garlic and then mix with tomatoes, vinegars, honey, worcestershire sauce, salt, and pepper.
Chicken breasts - {Makes enough for 2 meals} Slice each breast into smaller pieces, ~4 each.
Start slow cooking (~8 hours before) - Combine chicken and BBQ sauce in a slow cooker and cook on low for 8 to 10 hours. Transfer cooked chicken to a cutting board, leaving sauce in the pot. Shred with a fork. Return shredded chicken to slow cooker and get it all mixed up with the sauce. Season to taste with more salt, pepper, or any spices you might have (e.g., paprika, chili powder, or cayenne for a little kick). Check out this video on slow cooking meats. (Can be done up to 5 days before and then stored in the fridge in air-tight containers)
{For slaw} Carrots / Cabbage - {Double and set aside half if making Thursday's meal} Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and slice cabbage. (Can be done up to 5 days ahead)
Make slaw - Mix together honey, apple cider vinegar, lemon, salt, and oil. Dress carrots and cabbage in dressing. Cover and refrigerate for at least 30 minutes. (Can be done up to 3 days ahead)

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Make

Warm your paleo tortillas. Cube avocados. Spoon chicken, slaw, and avocados into tortillas. Remember to save some chicken and BBQ sauce for tomorrow night's dinner!

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