Discover the delightful crunch of these Crispy Cabbage Taco Wraps, a perfect blend of flavor and texture wrapped in wholesome goodness. It’s a simple and satisfying meal for both lunch and dinner.
Ingredients
- 300g green cabbage, finely shredded
- 200g cooked shredded chicken
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 ripe avocado, sliced
- 100g cherry tomatoes, chopped
- 50g red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1. In a large bowl, combine the shredded cabbage, olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss until the cabbage is evenly coated.
- 2. Heat a large non-stick skillet over medium heat. Add the seasoned cabbage and cook for about 5-7 minutes until it becomes slightly crispy and tender, stirring occasionally.
- 3. Warm the corn tortillas in a separate dry skillet until pliable, about 30 seconds on each side.
- 4. Assemble the taco wraps by placing a spoonful of the shredded chicken onto each tortilla, followed by a generous portion of the crispy cabbage.
- 5. Top each taco with avocado slices, chopped cherry tomatoes, sliced red onion, and a sprinkle of fresh cilantro.
- 6. Serve immediately with lime wedges on the side for squeezing over the top, enhancing the flavors.
Notes
Feel free to substitute the chicken with cooked beans or grilled tofu for a vegetarian option.
