Chicken Club Pitas with Garlic Mayo

PITA INGREDIENTS
3/4 Cup Blanched Almond Flour
2 Tablespoons Paleo Flour @bobsredmill
2 Teaspoons Xanthan Gum
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Teaspoon Italian Seasoning
1/2 Teaspoon Garlic Powder
2 Teaspoon Apple Cider Vinegar
1 Egg
3 Teaspoons Water

CHICKEN INGREDIENTS
2 Chicken Breasts
1 Tablespoon ACV
1 Tablespoon Lemon Juice
1/2 Teaspoon Garlic Powder
3 Tablespoons Coconut Aminos

GARLIC MAYO INGREDIENTS *Makes more than you need. Store in a jar and put on salads, chicken, or wraps!
1 Egg
.75 Cup AVO
1.5 Teaspoons Garlic Powder
1/2 Tablespoon Lemon Juice
1 Teaspoon Dijon
.75 Teaspoon Salt
Few Dashes of Fresh Cracked Pepper

PITA TOPPINGS
Green Leaf Lettuce Shredded
Red Onions Sliced
Grape Tomatoes Sliced

PITA BREAD ASSEMBLY

1. In a food processor add almond flour, paleo flour, xanthan, baking powder, salt, Italian, and garlic powder.
2. Process until mixed.
3. Add the ACV and pulse until mixed.
4. Lightly beat the egg and pour into the food processor. Process until mixed.
5. Add water and process.
6. Add ball of dough to plastic wrap, knead and place in the refrigerator for 5 minutes.
7. Separate dough into 4 balls.
8. Place between parchment paper and flatten into a pita using a tortilla press or rolling pin.
9. Heat a frying pan over medium low heat.
10. Add tortilla and warm until both sides turn golden brown.
11. Wrap in a towel until ready to serve.
    
    GARLIC MAYO ASSEMBLY
12. In a food processor add 1/4 cup oil, mustard, egg, and salt. Process until smooth and yellow.
13. VERY slowly add the oil. This took me about 4 -5 minutes to add. The slower the better!
14. Add lemon juice and cracked pepper, process for 5 seconds.
    
    CHICKEN ASSEMBLY
15. In a small bowl combine chicken ingredients, and marinate chicken.
16. Air Fry at 400 for 10-11 minutes. Slice.
    
    PITA ASSEMBLY
17. Spread garlic mayo on pita,add chicken and remaining pita toppings!