Peanut-Chicken Cabbage Wraps
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.
Ingredients
- 8 small napa or savoy cabbage leaves or 4 large, cut in half crosswise
- 1 tablespoon neutral oil, such as canola or avocado
- 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
- ¼ teaspoon salt
- 5 tablespoons prepared peanut sauce
- 1 tablespoon rice vinegar
- 1 ½ teaspoons lime zest
- 1 cup julienned asian pear
- 1 cup julienned english cucumber
- ¼ cup finely chopped fresh cilantro
Directions
- 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.
