- 3 oz pork skins finely ground
- 4 eggs
- 1/2 cup creme fraiche or sour cream
- 2 Tbsp psyllium husk powder
- 1/4 cup heavy cream
- 3 cups shredded chicken
- 1 mini sweet pepper (any color) finely chopped
- 1/4 cup fire roasted tomatoes
- 1/2 medium yellow onion finely chopped
- 2 tsp minced garlic
- 2 tsp ground cumin
- 2 tsp black pepper
- 2 tsp ground cinnamon
- 1 cucumber finely chopped
- 1 cup arugula finely chopped
- 3 Tbsp lemon juice
- salt to taste
Preheat waffle cone/krumkake maker or crepe pan. In food processor grind pork skins into a fine meal. Add other wrap ingredients and pulse until well blended.
Add about 1/4 cup of the thick batter (you may need a spatula to get batter out of measuring cup) into center of the waffle cone/krumkake maker, close lid and add a little pressure to disperse the batter.
Bake until indicator light indicates wrap is ready. If you are doing this in a crepe pan, you will want to roll between parchment paper until thin and place in pan and heat on each side until golden. I did it this way, once, and I will tell you it was messy and a bit difficult, but it can be done.
While wraps are baking, chop up pepper, onion, and add to a fry pan along with other filling ingredients and cook on medium heat.
Reduce heat and allow chicken mixture to caramelize in the pan while finishing wraps and chopping cucumbers and arugula.
In a small bowl add chopped cucumber, arugula, and lemon juice with salt and pepper to taste, and allow to pickle while you finish the filling and the wraps.
Add the chicken filling, topped by the slaw into the center of a wrap, roll and serve topped with a bit of creme fraiche or sour cream on top with a bit more of the slaw.
If you like your kabsa on the spicier side, simply increase the cumin, black pepper, and cinnamon equally. The more you add of these the spicier it will become.
Any left over wraps can be cut into wedges and dried to make a nice chip.
total fat 32.9 g
net carbs 6.1 g
protein 31.6 g