Begin the "Pulled Chicken" recipe about 90 minutes to 2 hrs before you plan to serve.

Steaming / Baking Sweet Potato - after chicken begins, start here!

• Wash and peel the sweet potato, and chop it into 1" cubes (or so).
• Add one inch of water to a steamer or pot with a steamer insert, and add the sweet potato. Cook on medium-high heat for 10-15 minutes, or until just soft. Better to stop early than have mushy sweet potatoes.

  Don't worry if you over-steam them: these will work for the wrap or stuffed sweet potato "bowls" option.

If you'd rather, feel free to bake the sweet potato in the oven:

• Brush cubed sweet potato with 2 tbsp of ghee or coconut oil and sprinkle with a pinch of salt (optional). Bake in a preheated oven at 400°F for 25-35 minutes or until soft. Stir once.

  *if you brush with oil - this adds about 85 Calories to each plate. You may want to divide portions into seven (7) servings instead of 6.

The Saute - start second

• Wash, prep and roll the beet greens, then slice into thin strips.
• Chop the onion into diced pieces or thinly slice it.
• On medium heat, saute the beet greens and onion in the avocado oil and spices. (Spare the olive oil).

"WRAPS" version:

• Wash and trim the napa cabbage leaves.
• Fill each with 3 - 4 tablespoons of the chicken - sweet potato - beet green hash.
• Place thinly sliced avocado on top and drizzle with the "Coconut Verde Sauce".
• **If you want to leave these as "scoops" - don't fold them into wraps.**
• Creating Wraps: Napa cabbage is forgiving and "snaps" well into a wrap.

  Fold each end of the leaves over the filling and overlap the ends. (It's kind of like folding a piece of paper into thirds to place into an envelope.)

  Allow them to "SNAP" or break: they'll sit better and still hold the filling. Feel free to drizzle more "Coconut Verde Sauce" on top.