Jerk chicken rolls in cabbage leaves

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 490, total fat 28 G., saturated fats 8 G., proteins 25 G., carbohydrates 39 G., fiber 12 G., cholesterol 45 mg, sodium 1140 mg, sugar 3 G.

Instead of traditional lavash or tortilla, these rolls are wrapped in large kale leaves. To make them pliable and flexible, the leaves are pre-steamed. They are then filled with a delicious filling of spicy jerk chicken with red cabbage slaw, mashed beans with coconut flakes, and fresh bell peppers. Jerk chicken is made using only chicken fingers—tender strips of chicken breast that are seasoned and grilled for a few minutes. These rolls are rich in flavor, protein, vitamins, and fiber, and contain no unnecessary carbs, yet are incredibly filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large kale leaves (about 300g)
1/4 cup unsweetened coconut flakes
8 chicken fingers (about 0.5 kg)
2 tbsp. jerk seasonings
1/3 cup nonfat Greek yogurt
1 can (430g) of canned black beans, rinsed
2 cups shredded red cabbage (half a small head)
2 tablespoons lime juice
1 small avocado, diced
1 small red bell pepper, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: leafy cabbage, kale, coconut flakes, chicken breasts, jerk seasoning, yogurt, black beans, red cabbage, lime, Avocado, sweet pepper

Cooking the dish according to the recipe:

Cut the stems off the kale. Place each leaf face down on a flat surface. Find the thickest part of the stem and use a vegetable peeler to trim it to a uniform thickness (this will make the leaves easier to roll).
Fill a large, wide skillet or saucepan with enough water to cover the bottom. Arrange several leaves in a circle, overlapping them to cover the bottom of the pan, and season with a little salt. Repeat with the remaining leaves. Place the skillet over medium heat, and once steaming begins, reduce the heat to medium, cover, and steam the leaves until bright green, tender, and pliable, 5-6 minutes. Using tongs, transfer the leaves to a baking sheet and let them cool completely.

Meanwhile, position a rack in the upper third of the oven and preheat to broil. Spread the coconut flakes on a baking sheet and broil for 15-30 seconds. Then transfer to a medium bowl. Toss the chicken with 1 tablespoon jerk seasoning and 1 tablespoon yogurt. Arrange the chicken fingers on the baking sheet and broil until golden brown and cooked through, about 4 minutes per side.
Add the beans to the bowl with the coconut and mash them lightly with a fork. In a separate bowl, combine the cabbage, lime juice, the remaining 1/4 cup yogurt, and 1 tablespoon jerk seasoning.
Place a cabbage leaf face down on a work surface. Place a piece of chicken in the middle. Top with a couple of avocado slices and some bell pepper strips. Place 1/8 of the bean-coconut mixture next to the chicken. Place 1/8 of the cabbage mixture next to the beans. Fold the sides of the cabbage leaf over the filling and roll it up. Repeat with the remaining leaves and filling.

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