Paleo Chunky Chipotle Chicken Taco Wraps

Yesterday, I posted a photo on Instagram of a new dish that I had created, and despite having less than 20 followers, received a plethora of likes and positive feedback. So, I decided to share the recipe on my blog:


2 pounds bone-in, skin-on chicken thighs

16 ounces crushed tomatoes

1-3 chipotle chiles, chopped and seeded (depending on how much spice you like)

One 12-ounce bag of tri-colored bell peppers and onions (for convenience; you could also dice fresh peppers and onions, but this was simpler)

2 cloves garlic, crushed

1/4 teaspoon sea or kosher salt

1 head romaine lettuce

1 avocado, sliced

Place a medium saucepan over medium-high heat, and place the chicken, skin down, on the bottom.  This will render some fat that will be used for the rest of the ingredients. Season the exposed meat with salt. Add the crushed tomato, crushed garlic, chipotles and pepper/onion combo into the pan. Cover, bring to a boil, then drop to a simmer, for 60-90 minutes. Remove the lid and take out the chicken, peeling off the skin (which make great dog treats), and use a couple forks to separate the meat from the bones. While doing so, allow the sauce to reduce over medium heat, untouched, so that the onions and peppers can caramelize. Once the liquid has reduced by a third (15-20 minutes), place the chicken back into the sauce to simmer for another 10 minutes. Allow to cool for 5-10 minutes before spooning onto lettuce leaves. Top with avocado and serve.

Here’s what it looks like:

Chunky Chipotle


About mikeguillenblog

Nevada resident who splits time between Las Vegas and Phoenix. I'm a former professional golfer turned author, freelance writer, and blogger.
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