Coconut “Breaded” Chicken Wraps with Tropical Friuit Sauce and Tomatoes

Good evening everyone! I hope you all had a wonderful Thanksgiving weekend. Did anyone try the Paleo Cornbread recipe this weekend? Please continue to send me all your thoughts by posting comments. Today I have another tasty recipe – especially for any of you who miss breaded chicken – its Coconut “Breaded” Chicken with a Tropical Fruit Sauce.


  • 1 lb of skinless/boneless chicken
  • 1 egg
  • To taste:
  • 1 cup coconut flower
  • 1 tbsp coconut oil
    • Hawaiian Sea Salt
    • Pepper

Fruit Sauce

  • 1 diced mango
  • 1 diced pear
  • ¼ cup diced strawberries
  • ¼ cup blueberries
  • Splash of red wine


  • 1 head of live lettuce
  • 1 tomato

1. Slice the chicken into small pieces and tenderize with a meat tenderizer.

2. Mix the egg, hawaiian sea salt and pepper and soak the tenderized meat in it.

3. In a separate bowl pour the coconut flower and ‘bread” the chicken.

4. Grease the pan with coconut oil and  cook the chicken on med/low heat for about 25 minutes or until the chicken is golden brown and thoroughly cooked on the inside.  Periodically turn over the chicken from side to side while cooking.

5. Mix all the fruit sauce ingredients in a small pan, cover and cook on low heat for 15 or until it turns into a thickend sauce. When done pour over the chicken.

6. Slice the tomatoes and grill on a pan to serve as a side dish. Tear several leaves from the lettuce head to use as wraps for the chicken.

As always, I hope you enjoy the recipe. Let me know of any quesitons you may have. Enjoy the deliciousness!


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