Step 1

Preheat oven to 415F (215C). Dice the raw chicken into a medium bowl. Season with salt and pepper and mix with hands to evenly season chicken. Bake for 10 minutes and cool down completely.

Step 2

Prepare the Guacatillo sauce as directed on the recipe.

Step 3

In the same preheated oven, lightly toast the pistachios and slivered almonds for 5 minutes. Remove and let cool at room temp. Prep the Romaine hearts. Cut core, shock, and rinse. Halve the cherry tomatoes. Mix all ingredients in a bowl.

Step 4

Divide the chicken in half and place it on top of two Romaine lettuce leaves. Sprinkle a small amount of paprika for color and garnish. Store in an airtight container.

Step 5

For exact macros: Weigh 4 ounces of the diced chicken in a bowl, add 2 tablespoons of the Guacatillo sauce, 1 tablespoon of pistachios, 1 teaspoon of slivered almonds, and a few halved cherry tomatoes. Mix gently to fully incorporate the sauce into all ingredients. Top with 1 teaspoon of the crumbled cotija cheese. Sprinkle a pinch of paprika for color on top of each wrap.