Cabbage Wraps with Pulled Chicken

Name: Cabbage Wraps with Pulled Chicken and Roasted Chickpeas
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 1 Tbsp of Olive oil; 15 Grams of Fresh chives; 60 Grams of Sour cream; 1 Piece of Chicken stock cube; 1 Piece of Lemon; 1 Tsp of Black pepper; 100 ML of Water; 1 Tsp of Salt; 100 Grams of Snow peas; 2 Grams of Smoked paprika powder; 1 Tbsp of Vegetable oil; 240 Grams of Chickpeas; 600 Grams of Red cabbage

and Roasted Chickpeas

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

Cals 593 · Prot 64 · Carbs 61 · Fat 14

Low Carb

30 min

Cabbage Wraps with Pulled Chicken and Roasted Chickpeas

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

Cals 593 · Prot 64 · Carbs 61 · Fat 14

Low Carb

Ingredients

Pulled Chicken

Chicken breast

400 Grams

Olive oil

1 Tbsp

Fresh chives

15 Grams

Sour cream 4*

60 Grams

Chicken stock cube 4*5*9*15*

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

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2482 / 593
Fats (g)	13.7
of which saturated (g)	4.6
Carbohydrates (g)	61
of which sugars (g)	19.7
Fibers (g)	19
Proteins (g)	63.6
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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 powder, oil and a large pinch of salt. Mix well. Bake for 25 min or until crispy.

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.