Ingredients:
½ cup homemade ketchup
1 Tablespoon honey or agave
1 Tablespoon cider vinegar
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard
½ teaspoon smoked paprika
½ teaspoon ground cumin
Dash of ground allspice
2 boneless, skinless chicken breasts
½ cup homemade chicken stock
Wraps:
1/2 C Almond Flour
1/4 C Coconut Flour
3 Tablespoons Melted Butter
1/4 teaspoon Salt
4 Eggs
Directions:
Sprinkle chicken breasts with salt, pepper, and garlic powder and place in a slow cooker. Pour chicken stock in the bottom of cooker and place on low for 2-4 hours or until chicken shreds easily with a fork.
To prepare wraps, combine almond flour, coconut flour and salt in a medium bowl.
In a small bowl whisk eggs till fluffy. Add into flours and combine. Pour melted butter over batter and stir to combine.
In a heavy bottom pan, heat a bit of oil. Place 2 Tablespoons of batter into pan and swirl the pan to spread it out. Cook for about a minute or 2 and then carefully flip. Cook for an additional minute and remove from the pan. Repeat for remaining wraps.
Combine ketchup, honey, vinegar, chili powder, garlic powder, onion powder, dry mustard, smoked paprika, cumin and allspice in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to barbeque mixture; stir to combine. Cook 2 minutes or until chicken is at desired temperature.
Makes 4 servings
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