Peanut-Chicken Cabbage Wraps

Peanut-Chicken Cabbage Wraps

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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 ½ cup of filling works.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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
  • ¼ teaspoon salt
  • 5 tablespoons prepared peanut sauce
  • 1 tablespoon rice vinegar
  • 1½ teaspoons lime zest
  • 1 cup julienned Asian pear
  • 1 cup julienned English cucumber
  • ¼ cup finely chopped fresh cilantro

Preparation

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  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.

Nutrition information

  • Serving size: 2 wraps
  • Per serving: 225 calories; 10 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 28 g protein; 29 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 414 IU vitamin A; 7 mg vitamin C; 25 mg calcium; 1 mg iron; 618 mg sodium; 561 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 3½ lean protein, 1½ fat

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