My older boys didn’t have school AGAIN today, so Andrew took them to work with him and Michael and I went grocery shopping! We made a stop at Trader Joe’s and finished up at Whole Foods. I was able to prep a few things, which helps get dinner on the table faster during the week! I usually buy a bulk pack of organic chicken breasts from Whole Foods. I threw the entire pack in the instant pot with a splash of water, a little avocado oil and Chili Lime seasoning from Trader Joe’s (I sprinkle it on generously until the chicken is coated). Once they finish cooking I let the instant pot self vent and then I shred the chicken with two forks. I put the meat in a glass container and store it in the fridge for the week. Tonight I used some of the chicken for tacos! I made a cashew sour cream and crushed up a few grain free tortilla chips and sprinkled them on top for an added crunch! They were so good!

Taco Ingredients:

• Grain free tortilla wraps (Siete casava wraps)
• Arugula
• Shredded chicken (using Chili lime seasoning)
• Grape tomatoes
• Lime or lemon
• Fresh cilantro
• Avocado
• Grain free tortilla chips

Cashew Sour Cream Ingredients:

• 1 cup of cashews (soaked)
• 3/4 cup of water
• 1/2 lemon, squeezed
• 2 teaspoons of apple cider vinegar
• Salt

Instructions:

Add all of the cashew sour cream ingredients together in a high speed blender and blend until smooth.

Heat the wraps in a skillet over medium heat for a few minutes. Once they are warmed add some arugula, shredded chicken (see above to find out how I make it in my instant pot for the week), tomato, avocado, crushed tortilla chips, cashew cream and salt. I like to add fresh squeezed lime or lemon over the top and chopped cilantro!

Enjoy,

Andrea