Grate cauliflower with a grater and place in a kitchen towel. Squeeze as much water from the cauliflower as you can.
2
Mix together cauliflower rice and eggs, and dilute with flour until you have a fairly firm dough. If the dough gets too dry, add a few tablespoons of water.
3
Roll out the dough into thin, small tortillas and bake on both sides in a dry frying pan. Store in a damp kitchen towel.
4
Mince the garlic and fry in a frying pan with a little olive oil. Add the chicken fillet, salt and paprika seasoning and cook until the chicken is cooked through.
5
Cut the vegetables.
6
Fill the cauliflower tortilla with chopped vegetables and chicken, and top with the garlic dressing.
