Chicken “cauliflower” tacos

with Cauliflower Wraps

A quick and versatile flourless Paleo tortilla to try with a delicious and nutritious chicken filling. These home made tortillas pack more flavour than regular tortillas, so we guarantee you won't be disappointed.

Nutrition Per Portion

  • 444 Calories |
  • 33.1g Carbohydrates |
  • 20.2g Fat |
  • 11.4g Fibre |
  • 37.5g Protein |
  • 16.5g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Pulse the cauliflower in a blender or finely chop until it is a consistency similar to couscous.

  • 2.0 min

    Place in a bowl and microwave for 2 minutes. Stir and then microwave for another 2 minutes.

  • 6.0 min

    If you do not have the above appliances, cut the cauliflower into small florets and boil until tender. When tender, mash.

  • 6.5 min

    Use a kitchen towel to squeeze any water from the cauliflower.

  • 8.0 min

    Place the cauliflower in a mixing bowl and season well with salt and pepper.

  • 8.5 min

    Add half of the oregano and paprika to the cauliflower and stir through.

  • 9.0 min

    Whisk the egg in a bowl and then stir through small portions of the egg to the cauliflower mixture until it forms a thick pasty consistency, but is not too runny.

  • 11.0 min

    On a prepared baking tray, press the balls of the cauliflower mixture into flat disc shapes which will form the tortillas.

  • 13.0 min

    Place the baking tray in the oven and bake for 15 minutes (flip after 8-9 minutes).

  • 14.0 min

    Peel and slice the red onion.

  • 15.5 min

    Halve and juice the lime. Reserve the juice and set aside.

  • 16.5 min

    Slice the red cabbage and yellow capsicum.

  • 19.0 min

    Slice the raddish and chop the tomatoes and fresh coriander.

  • 21.0 min

    In a frying pan heat the olive oil over medium-high heat.

  • 21.5 min

    Chop the chicken into strips.

  • 23.0 min

    Add the red onion and capsicum and satuee until softened.

  • 25.0 min

    Add the chicken and fry until the chicken changes colour.

  • 27.0 min

    Add the chopped tomatoes and stir through. Simmer until the chicken has cooked through.

  • 28.0 min

    Season the chicken tortilla filling with the remaining oregano, paprika and season with salt and pepper to taste.

  • 29.0 min

    Remove the tortillas from the oven and distribute among serving plates.

  • 30.0 min

    Arrange the tomato, cabbage and raddishes atop the tortillas.

  • Ingredients

    Chicken Breast, sliced

    Red Onion, sliced

    Cauliflower, finely chopped

    Dried Oregano

    Paprika

    Eggs

    Chopped Tomatoes

    Limes, juiced

    Red Cabbage, sliced

    Fresh Coriander, chopped

    Yellow Capsicum, sliced

    Olive Oil

    Raddish, thinly sliced

    Tomatoes, chopped

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