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Light Thai Chicken Cabbage/Lettuce Wraps

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Ingredients

  • For the Salad:
  • 1 lb ground chicken or turkey
  • 1 small head green cabbage or lettuce
  • 2 yellow bell peppers, chopped
  • 2 red bell peppers, chopped
  • 2 large carrots, shredded
  • 1 cup green onions, chopped
  • Cilantro for topping (optional)
  • For the Peanut Sauce:
  • 1/4 cup fresh lime juice
  • 4 teaspoons fish sauce
  • 4 teaspoons low sodium soy sauce
  • 4 teaspoons canola oil
  • 3 teaspoons sugar
  • 2 teaspoons honey
  • 2 teaspoons water
  • 1 cup peanuts
  • 8 small cloves garlic, minced
  • 1-1/2 tablespoons lemongrass paste (or fresh lemongrass ground into a paste)

Details

Preparation

Step 1

1. Brown chicken/turkey meat, pour off excess water. Add vegetables and cook until just tender.
2. Combine dressing ingredients in a blender or food processor, purée until mixture is chunky peanut butter (but not as thick), taste and adjust to your preferences.
3. Cut the bottom stem off the cabbage (or lettuce) so that the leafs come apart easily.
4. Assemble the wraps by filling the cabbage leafs with the meat/vegetable mixture, top with a spoonful of the peanut sauce and cilantro.

NOTE:
Peanut sauce can be made a day earlier.
For a vegetarian option, use Quinoa instead of chicken
Cabbage leafs worked much better than lettuce

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