Thai Chicken Cabbage Wraps

Thai Chicken Cabbage Wraps

Serves 2-4 (depending how hungry you are!)
Meal type Lunch, Main Dish
Website Adapted from Iowa Girl Eats


  • 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)


  • 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


  • 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)


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!


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.
3. Combine all ingredients in a small bowl and microwave for about 1 minute, stirring every 30 seconds.
4. Set aside cut up veggies and nuts to top the cabbage leaves with.