Chicken Tortillas

Source: thingsmybellylikes.com
Course: Lunch
Preperation time: 10min
Cooking Time: 15min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Fresh Garlic Clove, Minced 0 0 0 0 0 0 1 1
1 Medium Tomato 0 0 1 1 0 0 6 6
1 Tablespoon Extra Virgin Olive Oil 0 0 0 0 3 3 30 30
2 Tablespoon(s) Tomato Paste 0 0 2 2 0 0 7 7
4 Large(s) Collard Green Leaves 1 1 2 2 0 0 13 13
2 Pound(s) Chicken Breast 70 70 0 0 8 8 374 374
1/2 Teaspoon Cumin 0 0 0 0 0 0 1 1
1/4 Teaspoon Cayenne Pepper 0 0 0 0 0 0 0 0
1 Tablespoon Fresh Parsley, Finely Chopped 0 0 0 0 0 0 0 0
1/4 Medium Yellow Onion, Diced 0 0 1 1 1 1 9 9
1 Fresh Green Onion, Chopped 0 0 0 0 0 0 1 1
1 Teaspoon Paprika 0 0 0 0 0 0 2 2
Total: Approximate Nutrition Info, Per Serving: 72 6 13 443
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Instructions

  1. Heat the olive oil in a saucepan. Add the onions, garlic, jalapeno and chicken pieces. Saute for 5 minutes.
  2. Add the tomato, tomato paste and spices. Stir and let simmer for 10 mins.
  3. Meanwhile bring a large pot of water to the boil. Prepare a large bowl of icy cold water (I dumped a few ice cubes into there to keep it cold).
  4. Put the collard leaves into the pan. Let boil for a minute then quickly remove and instantly place into the cold water. This blanches the leaves and stops them from over-cooking – thereby keeping them firm for tortilla goodness.
  5. Scoop a large spoonful into each leave, top with your choice of condiments then roll it up and cram it into your face.
Visit thingsmybellylikes.com for the full instructions.

Notes


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