Peanut-Chicken Cabbage Wraps
From the EatingWell Kitchen
Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy chicken lettuce wrap recipe. Don't limit yourself to cabbage for this Thai-inspired recipe—any fresh green that's sturdy enough to wrap around 1/2 cup of filling works.
8 small napa or Savoy cabbage leaves or 4 large, cut in half crosswise
1 tablespoon canola oil
1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
1/4 teaspoon salt
5 tablespoons prepared peanut sauce. You can find this in a jar in the International section of the grocery store.
1 tablespoon rice vinegar
1 1/2 teaspoons lime zest
1 cup sliced pear
1 cup sliced cucumber
1/4 cup finely chopped fresh cilantro
- Wash and dry cabbage leaves well and cut out any tough ribs or stems.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.
- Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
- Remove the pan from the heat, add the sauce mixture and stir to combine. Serve the chicken in the cabbage leaves, topped with pear, cucumber and cilantro.