Sriracha Chicken Wraps with Ginger Beet Salsa — I am killing the long recipe name game this week! I’m the Michael Phelps of long recipe naming. Because this is clearly an Olympic sport.
Speaking of Olympics, I’m really interested to see how Crossfit begins to evolve now that the Games are being run more like the Olympics. If you don’t know what I’m talking about, the Crossfit Games are being completely restructured (according to Greg Glassman himself on the Girls Gone Wod Podcast) to be more inclusive of all of the countries with Affiliates. They’re getting rid of Regionals, and the Games athletes are determined by the winners of new worldwide events. So basically Crossfit is like it’s own Olympics now. That’s only the changes in a nutshell, but I’m sure we’ll all see more as everything begins rolling out all throughout next year.
Personally, I think it sounds like a good idea. I’ve watched Crossfit change over the years, and I think this new emphasis on globalizing health and fitness is awesome. The games get crazier to watch each year, and I can’t wait to see the athletes that are able to compete once these changes take place. But enough about Crossfit. Lets talk about lettuce wraps and tacos
You can basically call these tacos. I probably should’ve done that for SEO purposes, but I was hesitant of being accused of false advertising. Americans are very protective of their sacred tacos. I served in Mexican restaurants for four years, so I would know. Many a belligerent customer was served tacos by these hands. Nothing gets Americans hangry like waiting for tacos in a restaurant. Thats where we become our worst. Thats where the real civil wars happen.
But now you don’t have to wait for some poor waitress to bring you tacos/wraps, because you can make these at home! I love the Ginger Beet Salsa thats on these, too. The leftovers are great on salads, or enjoyed with some plantain chips.
But wait — there’s more! These are portable. Portable I tell you! Sounds like a winner winner chicken dinner to me. Enjoy!
Sriracha Chicken Wraps with Ginger Beet Salsa
Ginger Beet Salsa
- 2 large cooked beets, diced (about 2 cups)
- 1/4 cup diced red pepper(about 1/2 a pepper)
- 1/4 cup diced red onion (about 1/2 a small onion )
- 2 Tbsp grated fresh ginger
- juice of 1/2 a lime (or 2 Tbsp)
- 1 small jalapeño, chopped Optional
- Salt and pepper to taste
- Boneless skinless chicken breasts
- 2 tbsp Sriracha
- 1/2 tsp paprika
- 1/2 tsp garlic
- 1 tbsp coconut aminos
- 1 tbsp lime juice
- salt and pepper
- romaine leaves, for serving
Place chicken breasts in a saucepan with enough water to cover. Boil the chicken for 10-12 minutes, or until cooked through.
Drain chicken and place in a bowl. Shred with 2 forks (or toss it in a mixer and run on high for a minute or two while the chicken shreds.)
Mix Sriracha, paprika, garlic, aminos, and lime into the chicken. Add salt and pepper to taste and set aside.
Mix together salsa ingredients and season with salt and pepper to taste. The flavors marry well together if you let sit for 30 mins before serving.
Scoop chicken into lettuce leaves, top with beet salsa, and enjoy! Store leftovers covered in the fridge for up to a week.
Get Your ingredients here! Because stores are hard.