Ingredients
- ¼ x cauliflower
- 1 x eggs
- 1 dl plain white flour
- ½ clove garlic
- 100 g chicken breast
- ¼ tsp red pepper spice
- ¼ tsp salt
- 20 g kale
- ⅕ x cucumber
- ¼ x red onion
- ½ x tomato
Method
- Grate cauliflower with a grater and place in a kitchen towel. Squeeze as much water from the cauliflower as you can.
- 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.
- Roll out the dough into thin, small tortillas and bake on both sides in a dry frying pan. Store in a damp kitchen towel.
- 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.
- Cut the vegetables.
- Fill the cauliflower tortilla with chopped vegetables and chicken, and top with the garlic dressing.
