Paleo Risoles
Delight your taste buds with these Paleo Risoles, a grain-free twist on an iconic treat! Made with a blend of coconut flour and tapioca starch, these delicate crepes boast a light, tender texture that perfectly encases a savory filling. The filling features shredded chicken, colorful veggies like carrots and green beans, and aromatic garlic and onion, simmered in chicken broth for unbeatable flavor. This recipe is entirely gluten-free, dairy-free, and perfect for those following a paleo lifestyle. Quick and easy to prepare in under an hour, these golden-brown rolls are perfect as an appetizer, party snack, or hearty main dish. With its wholesome ingredients and guilt-free appeal, Paleo Risoles are a must-try for anyone looking to explore nutritious, flavorful eating.
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 0.5 cup Tapioca starch
- 4 large Eggs
- 1.5 cups Coconut milk
- 3 tablespoons Coconut oil
- 1 pound Boneless chicken breast
- 1 medium Carrot, grated
- 1 cup Green beans, chopped
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine coconut flour and tapioca starch. Add eggs and coconut milk, whisking until smooth to form a batter.
Heat a non-stick skillet over medium heat and grease it lightly with coconut oil. Pour a ladleful of batter into the skillet and spread it out evenly to form a thin crepe. Cook for 1 minute on each side until firm. Repeat with the remaining batter and set crepes aside.
In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and garlic, sautéing until tender.
Add the chicken breast, cooking until browned and cooked through, about 5-7 minutes. Once cooked, shred the chicken using two forks.
Return shredded chicken to the pan, add grated carrot and chopped green beans, stirring in chicken broth, salt, and black pepper. Cook for another 6-8 minutes until the vegetables are tender and the broth has mostly evaporated.
Place a spoonful of the filling onto each crepe, then fold the sides over and roll to enclose the filling.
To serve, reheat the rolled risoles briefly in the skillet with a little coconut oil until golden brown. Serve warm.
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4661 mg | 203% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 52.1 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 365 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3465 mg | 74% | |
*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.
