After a slew of vegetarian dinners, lunches, soups, and healthy sides, I think it is high time we satisfy our hungry carnivorous readers out there.
I think we’ve mentioned it before, while we both tend to cook vegetarian most nights of the week, I still keep my freezer stocked with chicken breasts, lean ground meat, and ice cream….wait, what?
And lean ground chicken breast is the perfect vehicle to be slathered in a delicious and spicy peanut sauce and piled high into sturdy cabbage leaves. We’ve posted in the past a fantastic tofu lettuce wrap recipe, but I find these cabbage leaves are able to hold a lot more of this hearty filling, so you can pile these babies high with toppings galore!
The filling comes together in literally 15 minutes – the rest of your time is spent chopping and dicing as many or as little vegetables to garnish the wraps as you’d like. Note the baby monitor – vegetables chopped and dinner cooked just before the afternoon nap is over. You can definitely have this one on the table in no time!
No matter what vegetables you choose to top your leaves with, do not skimp on the sauce. I think that anything would taste good slathered in this spicy and sweet peanut sauce.
This quickie meal would also make a fun dish for a dinner party. Like our tortilla soup, everyone can customize their own plate to their liking.
So head to your butcher and grab your wok and cook up a terrific Thai inspired meal tonight!
Dara
Thai Chicken Cabbage Wraps
Print recipe| Serves | 2-4 (depending how hungry you are!) |
| Meal type | Lunch, Main Dish |
| Website | Adapted from Iowa Girl Eats |
Ingredients
- 1/2 onion (diced)
- 2 Cloves garlic (minced)
- 1/2 Tbsp ginger (grated)
- 1/2 red pepper (diced)
- 1 Pound ground chicken breast
- 4 green onions (chopped)
- 1 can water chestnuts (drained and chopped)
- 1 head green cabbage (leaves separated)
sauce
- 3 Tbsp peanut butter
- 7 1/2 Tbsp soy sauce
- 4 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp water
- 1 Tbsp sriracha
garnish
- 4 green onions (chopped)
- 5 radishes (sliced)
- 1 carrot (peeled and cut into strips)
- 1/2 red pepper (thinly sliced)
- 1/4 cup cashews (chopped)
- 1/4 cup parsley or cilantro (chopped)
Note
These cabbage wraps would also work great with ground turkey. You could also use bib or iceberg lettuce in place of the cabbage, they just won't be as sturdy. Do not skimp on the sauce!
Directions
| 1. | Preheat a non stick wok over medium high heat and spray with non stick cooking spray. Add onion, garlic, red pepper, and ginger and stir fry for about 3 minutes, or until vegetables are slightly softened. |
| 2. | Add ground chicken breast and cook, breaking up with a spoon, until no longer pink. Add 1/2 of the sauce and stir to combine. Add green onions and water chestnuts and cook another minute or two, until heated through. Serve in cabbage leaves topped with the garnishes of your choice and a spoon or two of extra sauce. |
| sauce | |
| 3. | Combine all ingredients in a small bowl and microwave for about 1 minute, stirring every 30 seconds. |
| garnish | |
| 4. | Set aside cut up veggies and nuts to top the cabbage leaves with. |
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