Low Carb Risol
Delight in the perfect balance of flavor and nutrition with this enticing Low Carb Risol recipe! A healthier twist on a classic treat, this dish features tender shredded chicken, vibrant cabbage, and carrots wrapped in thin, gluten-free coconut flour wrappers. Infused with the savory aroma of sautéed onion and garlic, these rolls are low in carbohydrates yet bursting with wholesome goodness. The combination of almond milk and eggs creates a smooth, pliable batter that wraps the delicious filling beautifully. For an added layer of indulgence, top with melted cheese before serving. Whether you’re looking for a guilt-free appetizer, snack, or light meal, this Low Carb Risol is sure to impress with its satisfying flavor and nutrient-packed ingredients.
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Recipe Information
Ingredients
- 200 grams Cooked chicken breast, shredded
- 100 grams Cabbage, finely shredded
- 50 grams Carrot, grated
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 50 grams Coconut flour
- 3 large Eggs
- 150 milliliters Almond milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Coconut oil
- 50 grams Cheese, grated (optional for topping)
Instructions
In a medium-sized pan, heat 1 tablespoon of olive oil over medium heat and sauté the chopped onion until translucent.
Add minced garlic and cook for another minute until fragrant.
Stir in shredded cabbage, grated carrot, and shredded chicken into the pan. Season with 1/2 teaspoon of salt and pepper. Cook for about 5-7 minutes until the vegetables are tender. Remove from heat and set aside.
In a separate bowl, whisk together the coconut flour, eggs, almond milk, and remaining 1/2 teaspoon of salt until smooth to create the batter.
Heat 1 tablespoon of coconut oil in a non-stick skillet over medium heat.
Pour a small ladle of the batter into the skillet, tilting to spread evenly into a thin layer. Cook for about 2 minutes until the edges start to lift and the bottom turns golden brown, then flip to cook the other side.
Remove the cooked wrapper from the skillet and repeat with the remaining batter, adding more coconut oil as needed.
To assemble the risol, place a cooked wrapper on a plate, spoon about 2 tablespoons of the chicken filling onto one edge, then roll it up tightly. Repeat with the remaining wrappers and filling.
If desired, sprinkle grated cheese over the top of the risol and place them under a broiler just until the cheese melts and bubbles.
Serve warm as a delectable appetizer or snack.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 3238 mg | 141% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 25.6 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 829 mg | 64% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1662 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
