Peanut-Chicken Cabbage Wraps

2 - Lunch, Main

Difficulty: Easy Servings: 4 Source:

Ingredients

8 small napa or Savoy cabbage leaves or 4 large cut in half crosswise

1 tablespoon canola oil

1 lb. boneless skinless chicken or duck breast, trimmed and cut into bite-size pieces

1/4 teaspoon salt

5 tablespoons prepared peanut sauce

1 tablespoon rice vinegar

1 1/2 teaspoons lime zest

1 cup julienned Asian pear

1 cup julienned English cucumber

1/4 cup finely chopped fresh cilantro

Directions

Wash and dry cabbage leaves well and cut out any tough ribs or stems.

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.

Meanwhile, whisk peanut sauce, vinegar and lime zest in a small bowl.

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

Dairy-Free
Egg Free
Soy-Free
Gluten-Free
Healthy Aging
Low Added Sugars
Low-Calorie
Low Carbohydrate