Paleo Prata Bomb
Experience the ultimate fusion of flavor and health with the Paleo Prata Bomb, a gluten-free and grain-free delight perfect for anyone following a paleo lifestyle. This recipe transforms the traditional stuffed flatbread into a wholesome indulgence using nutrient-packed flours like almond, coconut, and arrowroot starch to create a soft, pliable dough. The savory filling combines tender shredded chicken with sautéed red bell peppers, onions, and aromatic curry spices, all brightened with fresh cilantro for a burst of herbal freshness. Crispy golden brown from skillet cooking and topped with creamy sliced avocado, these portable pockets are a delicious option for meal prepping, family dinners, or an impressive appetizer to wow your guests. Quick to prepare and full of flavor, these Paleo Prata Bombs deliver a healthy twist on comfort food that’s as satisfying as it is nourishing.
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Recipe Information
Ingredients
- 3 tablespoons coconut flour
- 1 cup almond flour
- 0.25 cup arrowroot starch
- 0.75 cup coconut milk
- 1 egg
- 2 tablespoons ghee
- 1 cup cooked chicken breast, shredded
- 0.5 cup red bell pepper, diced
- 0.25 cup red onion, diced
- 1 teaspoon curry powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 avocado, sliced
Instructions
In a large mixing bowl, combine coconut flour, almond flour, and arrowroot starch.
Add coconut milk and egg to the dry ingredients and mix until a smooth dough forms. If the mixture is too dry, add more coconut milk, a tablespoon at a time, until the dough is workable.
Divide the dough into 4 equal portions and roll each one into a ball.
Flatten each ball into a thin circle, about 5-6 inches in diameter, using a rolling pin. Dust the rolling surface with a bit of arrowroot starch to prevent sticking.
In a skillet over medium heat, melt 1 tablespoon of ghee and sauté the onions and red bell peppers until soft.
Add shredded chicken, curry powder, garlic powder, sea salt, and black pepper to the skillet. Stir for 3-5 minutes until the chicken is well combined with the spices and vegetables.
Remove from heat and mix in fresh cilantro.
Place about 1/4 cup of filling in the center of each rolled dough circle and fold the edges over to encase the filling, creating a thick, sealed pocket.
In a large skillet over medium heat, melt the remaining tablespoon of ghee.
Cook each prata bomb for about 3 minutes on each side or until golden brown and crispy.
Serve warm, garnished with sliced avocado on top.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 23.1 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1929 mg | 41% | |
*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.
