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Peanut-Chicken Cabbage Wraps
EatingWell Test 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.”
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
1Wash and dry cabbage leaves well and cut out any tough ribs or stems.
2Heat 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.
3Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.
4Remove 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.