This delicious lunch option offers a wonderful range tastytextural contrasts and plenty of hunger relief dietary fiber.
You can prepare it at night so you can enjoy your morning dish.
- Preparation: 15 minutes
- Ready about: 15 minutes
Instructions
- Cut off the sturdy, white stems from the kale.
- Using a sharp knife, fillet the thickest parts of the remaining stems that run along the back of the leaves.
- Arrange two kale leaves from head to toe (stems at opposite ends) and partially overlap the leaves.
- Spread a quarter of the hummus in the center and top with a quarter each of the chicken, carrot, roasted red pepper and microgreens.
- Roll the leaves tightly from the bottom and tuck the sides in.
- You need to cut them in half diagonally to serve. If necessary, insert toothpicks to keep the rolls intact.
- You have to repeat it with the remaining ingredients.
- Per portion
- Energy: 266 kcal / 1112 kJ
- Fat: 12 grams
- Egg white: 24 gr
- Carbohydrates: 16 grams