Tofu Chicken Breast Roll

Name: Tofu Chicken Breast Roll
Yield: 1430 g
Ingredients: Rice Paper (for Vietnamese Spring Roll) 16CM 50 g; Minced Garlic 15 teaspoon; Tandoori Oven-Baked Chicken Breast 200 g; Fresh Egg 165 piece; Fresh Cabbage 400 g; Firm Tofu for Pan-frying 600 g

1,248 kcal

#diet #low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

Rice Paper (for Vietnamese Spring Roll) 16CM 50 g
Minced Garlic 3 teaspoon
Tandoori Oven-Baked Chicken Breast 200 g
Fresh Egg 3 piece
Fresh Cabbage 400 g
Firm Tofu for Pan-frying 600 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 106.93 g 35%

Protein 110.93 g 36%

Fat 40.63 g 30%

Serving size 1430g

Cooking steps

1

Mash the tofu and chicken breast.
2

Season with salt and pepper.
3

Spread the tofu and chicken breast mixture thinly on a sheet of plastic wrap.
4

Roll it up to form a shape.
5

Add oil to a pan and cook while rolling until done.
6

Slice into bite-sized pieces.

Tofu Chicken Breast Roll

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