Buffalo Chicken Lunch Pita

This lunch idea was inspired by my sister and her LOVE for Buffalo Chicken Dip!  I thought I would try out the healthy version she discovered and try it for my lunches this week.  This recipe was super easy to make and is easy to pack as a lunch.  You could either make the pita open faced or closed if you wanted to depending on the pita you choose.   I chose to make my pita on garlic Naan bread this week.  An even healthier option would be to choose any pita that is whole grain.

Buffalo Chicken Topping for Pitas

~4 boneless skinless chicken breasts (medium-large)
~3/4 cup of greek yogurt
~1/4 cup of Buffalo Sauce (I used Presidents Choice brand but Frank's hot sauce is always good)

Cook in slow cooker for 3 hours on low.  When done, shred the chicken and place on a warmed pita.  Top with fresh tomatoes, chopped romaine lettuce and cheddar cheese (optional).

For those following the 21 Day Fix guide:  1 green, 1 red, 1 yellow and 1 blue (if you choose to also top with cheese).

The flavour of the buffalo chicken is delicious! If you like spicy then I recommend adding more hot sauce.  The recipe is quite mild and your children may like it too!  Hope you enjoy!

Shrimp Tacos

Two of my favourite clean eating cookbooks I purchased at Costco.  They are written by Sarah Fragoso and the titles include, "Everyday Paleo and Everyday Paleo Family Cookbook." Shrimp Tacos is a recipe that I have adapted from the   Everyday Paleo Cookbook and it is truly delish!  This is a family favourite in our household!  Hope you enjoy it too!

Ingredients
1 bag of medium shrimp, shells and tails removed and deveined (I tend to by the frozen bags at the Superstore and thaw them the night before in the fridge).
2 tbsp coconut oil
1/2 small red onion, diced
2-3 garlic cloves, minced
1 green bell pepper, diced
1/2 tbsp chili powder
1/2 c. fresh or jarred salsa (restaurant salsa "verde")
10-12 large romaine leaves (rinsed and dried off)
2 cups purple cabbage
Green Yogurt
lime wedges
Optional: 5 radishes, halved and sliced
           
Method
1.  In a frying pan, heat the coconut oil over low-medium heat and sauté the garlic, onions, and bell peppers until tender.
2.  Add the shrimp and sauté until the shrimp have turned pink in colour.
3.  Turn the heat down to low.
4.  Mix the chili powder and salsa and add to the mixture in the frying pan and cook until simmering.
5.  Place the lettuce leaves on the serving dishes so they are open faced.  Add the desired amount of shrimp mixture to the leaves.  Garnish with red cabbage, sliced radishes and a dallop of greek yogurt on top.  Serve with lime wedges on the side!

Prep time: 15-20 mins

Cook Time: 7-10 mins

Serves: 3-4

21 Day Fix Approved!  1 green (lettuce, cabbage, green pepper), 1 red (shrimp, greek yogurt), 1/2 purple (salsa verde)