Total Time:  30-40 minutes

Naan

• 1/2 cup almond flour
• 1/2 cup tapioca flour
• 1 cup coconut milk

• 1 large chicken breast (or you could use a rotisserie chicken shredded up)
• 1 cup buffalo sauce (no sugar added; I use Franks)
• 1 tsp of ranch seasoning (try my dairy free blend)
• fresh shredded mozzarella
• diced celery
• Optional: blue cheese crumbles; fresh basil

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What to do:

• Season your chicken breast with the ranch spice blend
• Grill your chicken over a medium flame until your meat thermometer reads 145 degrees (approximately 15-20 minutes flipping every 5-6 minutes)
• While your chicken is grilling, mix together your naan ingredients in a mixing bowl 
• Heat a non stick skillet over low heat and pour in your naan mixture so that it covers the skillet bottom with an even thin layer
• Once the naan thickens up and you can easily peel up the sides, flip your naan (be patient – it takes a bit)
• May flip back and fourth until naan is a nice brown on both sides (see pics below) then cool on a wire rack
• Once your chicken is done, put it in a bowl and shred it up; mix in your buffalo sauce and set aside
• Shred your mozzarella cheese and dice your celery 
• Assemble your naan (naan, chicken, cheese) and bake for 5-10 minutes until your cheese has melted
• Top with celery and torn fresh basil 
• Let sit for 10 minutes; eat with a knife and fork