Ingredients:

• 3 zucchinis, sliced 1/4-inch lengthwise (I use a mandoline for uniformity)
• 1 cup cooked pasture-raised chicken, shredded
• 1 cup prepared quinoa
• 1/4 cup organic tomato, diced
• 3 tbsp. green pepper, diced
• 1/4 cup yellow onion, diced
• 2 cloves garlic
• 1 tsp rubbed sage
• 1 tsp cumin
• Pinch of chili powder
• Pinch of tarragon
• 1/4 cup diced mushrooms.
• 3 tbsp. coconut oil
• Red pepper or enchilada sauce

Instructions:

Step #1: First, blanch the zucchini slices. Then sauté the onion, green bell pepper, mushrooms, tomato in the oil for several minutes on a medium-high heat, adding the garlic and spices during final 2 mins of sautéing. Add chicken and quinoa.

Step #2: Take the zucchini slices, add the chicken/veggie mixture and roll up into rolls secured with a toothpick. Place on a bed of red pepper sauce and bake in 300-degree oven for 20 mins. Serve warm.