Cabbage Wraps with Pulled Chicken

and Roasted Chickpeas

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low-carb
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low-carb
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Instructions

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1 Roast chickpeas

Preheat the oven to 220°C/200°C fan. Rinse and drain the chickpeas. Add the chickpeas to a lined baking tray with the smoked paprika powderoil and a large pinch of salt. Mix well. Bake for 25 min or until crispy.

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2 Cook chicken

Meanwhile, heat a non-stick pan with a lid over a high heat with a drizzle of oil. Once hot, add the chicken and fry with pinch of salt for 2 min on each side until browned. Once browned, reduce the heat to low. Add the measured water and the stock cube, cover with a lid and cook for 10 min further. Once cooked, using two forks, pull the chicken until it's fully shredded.

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3 Prep

Meanwhile, finely chop the chives. Slice the snow peas in half. Wash and separate the cabbage leaves. Discard the cabbage stem. 

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4 Mix

Transfer the pulled chicken to a bowl. Add the chivessour cream, a squeeze of lemon and a pinch of pepper. Give everything a good mix up.

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5 Serve

Assemble the wraps by filling the cabbage leaves with the pulled chicken, the roasted chickpeas and the snow peas. Serve immediately.

Tips for fussy eaters

Serve the individual components separately.

Pro tip

The lower and slower you cook meat for, the easier it will become to pull!

These cabbage wraps are delicious, crunchy, filling and delightfully colourful!

Cooking Time: 30 min

Cals 661 · Prot 67 · Carbs 63 · Fat 16

Gluten-Free

Ingredients

Number of people

Pulled Chicken

Chicken breast 450 Grams
Olive oil 1 Tbsp
Fresh chives 15 Grams
Sour cream 60 Grams
Chicken stock cube 0.5 Piece
Lemon 1 Piece
Black pepper 1 Tsp
Water 100 ML

Other

Salt 0.5 Tsp
Snow peas 100 Grams
Smoked paprika powder 2 Grams
Vegetable oil 1 Tbsp
Chickpeas 240 Grams
Red cabbage 600 Grams

These cabbage wraps are delicious, crunchy, filling and delightfully colourful!

Cooking Time: 30 min

Cals 661 · Prot 67 · Carbs 63 · Fat 16

Gluten-Free

Instructions

photo

1 Roast chickpeas

Preheat the oven to 220°C/200°C fan. Rinse and drain the chickpeas. Add the chickpeas to a lined baking tray with the smoked paprika powderoil and a large pinch of salt. Mix well. Bake for 25 min or until crispy.

photo

2 Cook chicken

Meanwhile, heat a non-stick pan with a lid over a high heat with a drizzle of oil. Once hot, add the chicken and fry with pinch of salt for 2 min on each side until browned. Once browned, reduce the heat to low. Add the measured water and the stock cube, cover with a lid and cook for 10 min further. Once cooked, using two forks, pull the chicken until it's fully shredded.

photo

3 Prep

Meanwhile, finely chop the chives. Slice the snow peas in half. Wash and separate the cabbage leaves. Discard the cabbage stem. 

photo

4 Mix

Transfer the pulled chicken to a bowl. Add the chivessour cream, a squeeze of lemon and a pinch of pepper. Give everything a good mix up.

photo

5 Serve

Assemble the wraps by filling the cabbage leaves with the pulled chicken, the roasted chickpeas and the snow peas. Serve immediately.

Tips for fussy eaters

Serve the individual components separately.

Pro tip

The lower and slower you cook meat for, the easier it will become to pull!

Ingredients

Number of people

Pulled Chicken

Chicken breast 450 Grams
Olive oil 1 Tbsp
Fresh chives 15 Grams
Sour cream 60 Grams
Chicken stock cube 0.5 Piece
Lemon 1 Piece
Black pepper 1 Tsp
Water 100 ML

Other

Salt 0.5 Tsp
Snow peas 100 Grams
Smoked paprika powder 2 Grams
Vegetable oil 1 Tbsp
Chickpeas 240 Grams
Red cabbage 600 Grams
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