May not look great, but it’s honestly amazing.
- 1 lb organic chicken breast, cooked and chopped into 1 in pieces ( I cooked it on the pan with coconut oil)
- 1 bell pepper, diced
- 1/2 yellow onion, diced
- 1 tbsp garlic
- 1 small head of broccoli, chopped
- 1 large head of cabbage, rinsed
- 1 tsp coconut oil
- 1/4 cup cooked organic quinoa
- 3 oz organic coconut cream mixed with 1/4 cup Bragg’s aminos mixed with 1 tbsp chili pepper paste
First- boil a LARGE pot of water with the head of cabbage in it for about 5 minutes (remove the cabbage stem first by just cutting it out). As the cabbage cooks, carefully peel layers off the cabbage, 1 by 1, using tongs. These are your cabbage wraps- set them aside to cool as you go. Once the cabbage is done, heat the tsp of coconut oil over medium heat and sautee the onions, broccoli, peppers, and garlic until the onions are translucent and broccoli is browning– about 5-7 minutes. Combine the chopped chicken and veggie mix that you just cooked into a food processor. Pulse the contents until you have shredded everything and it’s an even finely chopped consistency. Add the quinoa and stir the mixture. Preheat oven to 375 degrees, and grab a casserole baking dish. Scoop spoonfuls of the chicken mixture into the lettuce wraps– about 2 tbsp per wrap is what I did, leaving enough room to wrap them. Fold the leaves over on all sides and place each one folded side down in the baking dish. I made a lot, so some were stacked on top of eachother. Once you’ve wrapped them all, pour the coconut cream/pepper paste/amino mixture all over the wraps. I left the Bragg’s aminos on my table for dipping later just in case. Bake the rolls for an hour and let them cool for about 15 minutes before diving in. SO GOOD!