NUTRITION

SERVINGS

INGREDIENTS

70g Whole Wheat Flour

100 ml Water

0.5 tsp Salt

5 oz Chicken Breast (skinless)

1 cup Shredded Cabbage

1 tsp Extra Virgin Olive Oil

1 tsp Ground Cumin

1 tsp Chili Powder

1 tbsp Lemon Juice

A pinch of Black Pepper

PREPARATION

• 1

  In a bowl, combine the whole wheat flour with a pinch of salt and gradually add water. Mix until a smooth dough forms, then knead for a few minutes. Cover and let it rest for at least 20 minutes.

• 2

  While the dough rests, prepare the chicken marinade by mixing ground cumin, chili powder, a pinch of black pepper, and lemon juice. Coat the 5 oz chicken breast evenly in the spice mixture.

• 3

  Preheat a grill pan or skillet over medium-high heat. Grill the spiced chicken for about 5-6 minutes per side or until fully cooked and nicely charred. Once cooked, let it rest and then slice it into strips.

• 4

  In a separate bowl, toss the shredded cabbage with a teaspoon of extra virgin olive oil, a squeeze of lemon juice, and a light sprinkle of black pepper to create a crunchy, tangy slaw.

• 5

  Divide the rested dough into two equal portions and roll each out into thin circles to form two rotis.

• 6

  Heat a non-stick skillet over medium heat and cook each roti for about 1-2 minutes on each side until small bubbles form and brown spots appear.

• 7

  Assemble the dish by placing sliced spiced chicken on one roti, topping it with a generous serving of cabbage slaw, and serving with the second roti on the side or used to wrap the filling as desired.