Peanut Chicken Cabbage Wraps

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



  1. Wash and dry cabbage leaves well and cut out any tough ribs or stems.
  2. 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.
  3. Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
  4. 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.