Asian Chicken Cabbage Wrap With Peanuts
These Asian chicken cabbage wraps with peanuts and julienne carrots & peppers are a healthy, delicious, low carb dish with lots of great flavors, colors, and textures.
Ingredients
- 1 lb boneless skinless chicken breasts, cooked and cubed (between a quarter and half inch) see recipe for oven poached chicken above
- 8 each large green cabbage leaves, peeled off of head Cut the bottom 0.25 inch of the cabbage off so that the leaves come off more easily. You can substitute Napa cabbage, romaine, iceberg, or bibb lettuce, or any other wrap "material" you want
- 2 cloves garlic, peeled and grated into paste
- 1 tbsp ginger, peeled and grated into paste
- 0.5 cup green onion, sliced thinly on the bias reserve a small amount for garnish
- 0.5 cup parsley, chopped reserve a small amount for garnish
- 2 each carrots, julienned into strips, roughly 1/8 by 1/8 by 2 inches
- 2 each red bell peppers, julienned into strips, roughly 1/8 by 1/8 by 2 inches
- 0.75 cup dry roasted salted peanuts, roughly chopped reserve a small amount for garnish
- 2 tbsp soy sauce
- 1 tbsp honey
- 3 tbsp lime juice, freshly squeezed
- 2 tsp sesame oil
Instructions
- Make chicken mixture - mix together all ingredients except for cabbage leaves, carrots, and bell peppers. Put equal amounts of mixture into each of the cabbage leaves. Garnish with carrots, red bell pepper, green onion, parsley, and peanuts.