How to Prepare Delicious Cabbage and Chicken with Tortillas

Cabbage and Chicken with Tortillas. Cabbage leaves are the perfect crispy taco shell alternative. Add your favorite taco toppings--pico de gallo, sour cream, avocado and jalapeño--and never miss the extra carbs and Taco Tuesday goes low-carb with a tortilla made of veggies. Cabbage leaves are the perfect crispy taco shell alternative.

It's a simple, flavorful Mexican inspired soup that's loaded with fresh ingredients. Smear a little pesto on each of the tortillas. Divide chicken mixture equally among the tortillas. You can have Cabbage and Chicken with Tortillas using 21 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cabbage and Chicken with Tortillas

1. You need 1 pound of shredded cabbage.
2. You need 1 pound of chicken thighs boneless and skinless.
3. Prepare 1 pint of water.
4. Prepare 1-1/2 teaspoon of ground cumin.
5. It's 1 tablespoon of ground annatto powder.
6. You need 1 tablespoon of minced garlic.
7. You need 1 tablespoon of ground paprika.
8. You need 1/2 cup of raisins.
9. You need 1/2 cup of chopped celery.
10. You need 1 of large red onion diced.
11. It's 1/2 cup of sliced green olives with pimentos.
12. It's 1/2 of large yellow bell pepper.
13. You need 1/2 of large red bell pepper.
14. You need 1 teaspoon of salt.
15. Prepare 1/2 teaspoon of ground white pepper.
16. You need 1/3 cup of tomato paste.
17. You need 1/3 cup of finely chopped cilantro.
18. You need 1/3 cup of finely diced parsley.
19. You need 2 tablespoons of sugar.
20. It's 12 of medium-sized flour tortillas.
21. You need 1-2 of medium limes cut into wedges.

Roll up bottom third of tortilla. Chicken Tortilla Soup is one of my favorites and something I always order when I visit Mexico. The great thing about travel is creating versions of those recipes This chicken tortilla soup recipe is easy to make. As with a classic tortilla soup recipe, tortilla strips are fried crisp and add the perfect crunch.

Cabbage and Chicken with Tortillas step by step

1. In a pot add the water, spices, raisins, celery and peppers. Bring to a boil and reduce to a simmer..
2. Slice the chicken and add.
3. Simmer 15 minutes covered shred the chicken and add the onion. Cover and simmer for 15 minutes more..
4. Add the cabbage, cilantro, and parsley, and stir.
5. Add tomato paste and sugar, simmer stirring occasionally for 10 minutes. Taste and adjust spices..
6. Heat tortillas and serve with lime wedges..
7. I hope you enjoy!.
8. In the main picture I fried those tortillas till they rise and are crispy.

Succulent cabbage sauteed with tender chicken and vegetables. I also cook vegetarian cabbage quite often. Slow Cooker (Crock Pot) Whole ChickenMother Would Know.com. Melty cheese, savory chicken, and a creamy topping—there's so much to love about enchiladas. Let diners assemble their own tacos by spreading the warm tortillas with the avocado and then topping with the chicken, cheese, cabbage, cilantro, and a squeeze of juice from the lime wedges.