2 boneless skinless chicken breast
2 chicken bouillon cubes
Avocado Sauce (recipe below)
1 Tomato, thinly sliced into strips
Fresh mozzarella, thinly sliced into strips
Napa Cabbage Leaves
toothpicks
4 tablespoon olive oil
4 garlic cloves, minced
2 avocado, peeled and sliced with pit removed
Salt and Pepper to taste
Instructions
Bring a large pot of water to a boil. Add in 2 chicken bouillon cubes and 2 chicken breast. Boil chicken until white and cooked throughout.
Remove chicken and shred. (I put my chicken in the bowl of my stand mixer and turn it on low. Shreds chicken in seconds)
In a food processor, add the olive oil, garlic, avocado, pepper and salt. Blend until smooth.
Mix the avocado sauce with the chicken.
To assemble:
Lay a cabbage leaf out on a flat surface. Spread some of the avocado chicken down the center of the leaf. Top with slices of tomato and mozzarella. Starting with the leafy end, roll towards you. Secure with a toothpick.
Source : allrecipes.com
