Paleo Risoles

Bring a healthy twist to a classic Indonesian favorite with this irresistible Paleo Risoles recipe! These grain-free crepes are crafted from a nutrient-rich blend of coconut flour and tapioca starch, making them perfect for gluten-free and paleo lifestyles. The savory filling features tender shredded chicken, vibrant carrots, and crisp green beans, all sautéed in a fragrant mixture of garlic, onion, and chicken broth for a hearty, wholesome taste. Lightly crisped in coconut oil, these golden-brown hand-held delights are as comforting as they are clean. Perfect for an appetizer, snack, or light meal, this Paleo Risoles recipe proves that indulgence and healthy eating can go hand-in-hand!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine coconut flour and tapioca starch. Add eggs and coconut milk, whisking until smooth to form a batter.

Step 2

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.

Step 3

In a large frying pan, heat olive oil over medium-high heat. Add chopped onion and garlic, sautéing until tender.

Step 4

Add the chicken breast, cooking until browned and cooked through, about 5-7 minutes. Once cooked, shred the chicken using two forks.

Step 5

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.

Step 6

Place a spoonful of the filling onto each crepe, then fold the sides over and roll to enclose the filling.

Step 7

To serve, reheat the rolled risoles briefly in the skillet with a little coconut oil until golden brown. Serve warm.

Nutrition Facts

Serving size	(1764.0g)

Amount per serving	% Daily Value*
Calories	2783.1

Total Fat 124.0g	0%
Saturated Fat 66.4g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1134.1mg	0%
Sodium 4661.1mg	0%
Total Carbohydrate 248.7g	0%
Dietary Fiber 58.6g	0%
Total Sugars 52.1g
Protein 181.7g	0%

Vitamin D 164IU	0%
Calcium 365.2mg	0%
Iron 16.8mg	0%
Potassium 3464.9mg	0%

*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.

Source of Calories

Fat: 39.3%

Protein: 25.6%

Carbs: 35.1%