Chicken Ala Cubana Wrap
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Total time: 45 minutes
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Serves 6
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7.1 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
250g - Chicken breast, boneless, skinless, minced or ground
1 - Small yellow sweet potato, diced
½ cup - Green peas, frozen, thawed
⅓ cup - Raisins
4 cloves - Garlic, minced
1 - Small onion, minced
½ stalk (about 6 inch) - Celery, minced
2 tbsp - Tomato paste
1 - Medium sized red bell pepper, diced
2 tbsp - Soy sauce
¼ tsp - Ground black pepper
1 tbsp - Olive oil
2 tbsp - Water
6 pcs - Whole wheat tortilla
6 leaves - Lettuce
UTENSILS
Measuring cups and spoons, chopping board, knife, saucepan, and serving plate.
INSTRUCTIONS
1. Heat the oil in a saucepan. Add in the garlic and fry until light brown. Then add the onion and fry it until caramelized.
2. Add the minced chicken breast and sauté until the meat is light brown.
3. Add the diced sweet potatoes and fry for 5 minutes or until light brown.
4. Mix in the tomato paste, soy sauce, raisins, water, and ground black pepper. Stir and bring to a boil. Simmer for 10 minutes or until the sweet potato is cooked.
5. Add the green peas and the bell pepper. Stir and simmer for 1 min. Turn off the heat.
To Plate:
1. Place one tortilla on a plate. Place one lettuce leaf in the middle and add ½ cup (about 110g) of the chicken ala cubana filling on it. Spread it out lengthways over the lettuce into a sausage shape.
2. Roll up the tortillas and cut each roll into 2 halves of equal sizes. Arrange 2 halves on one plate and serve. Repeat for all 6 servings.
NUTRITION INFORMATION (PER SERVING)
1 serving = 1 tortilla wrap, 1 lettuce leaf and 110g filling
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Energy (kcal)
295
Carbs (g)
40.0
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Proteins (g)
15.6
Fats (g)
8.0
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Fibre (g)
7.1
