Chicken Bacon Ranch Wraps (AIP/Paleo)

Chicken Bacon Ranch Wraps (AIP/Paleo)

Life has been a predictable blur here lately. As the weather warms up we have been traveling to see family and celebrating birthdays and Easter. Baby Sweet Potato is in that lovely four month phase where teething, sleep changes, growth spurts and developmental milestones combine into a frenzy of unpredictability and sleeplessness, but she is still as cute as a button so we can’t complain. That being said, it is sometimes still a challenge to get dinner on the table every night.

Using my slow cooker more has definitely been helpful. This recipe is super easy and will please even the non AIP members of the family, my hubby can vouch for that. It is also great because it sneaks in some organ meat in an undetectable way. If you’ve followed my blog for long you know that incorporating organ meat has been my biggest challenge on AIP. However, I am really trying and this is the first recipe I have made where I genuinely couldn’t detect the liver. I didn’t tell my hubby that there was chicken liver in this dinner and he ate it all up without suspicion. He only found out a few days later when he saw the other half pound of liver in the freezer and asked me what I was doing with it. Easy, nutrient dense, and yummy. Win win win!

Chicken Bacon ranch wraps (AIP/Paleo)

Chicken Bacon Ranch Wraps (AIP/Paleo)


2 lbs boneless skinless chicken breasts

10 ounces cooked bacon broken into pieces

½ lb chicken livers

1 can of full fat coconut milk + coconut cream from a second can

2 TBS apple cider vinegar

1 tsp dried parseley

1 tsp chopped fresh chives

1 ½ tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ cup of arrowroot powder

large lettuce leaves or your favorite AIP tortilla

avocado (optional)


In a large slow cooker add you chicken livers, chicken breasts, crumbled bacon, coconut milk and cream, apple cider vinegar, and spices. Cover and cook on high for 3-5 hours or low for 6-8 hours. When it is done cooking remove the chicken with a slotted spoon and put into a mixing bowl and shred with two forks. Then, remove a cup of the liquid into a smaller bowl and mix in your arrowroot. Pour it back into the slow cooker and add back in your chicken stirring to combine. Serve in a lettuce wrap, in an AIP tortilla, or with plantain chips and topped with avocado. It could also be a great topping over spaghetti squash. Enjoy.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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