Peanut chicken cabbage wraps
Peanut chicken cabbage wraps

Anju Bhatia



Prep Time

: 30

Cooking Time




Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 4.95 g
Sat Fat 1.16 g
Salt 106.0 mg
Sugars 6.84 g
  • Other Items
  1. 1 lb Ground Chicken
  2. 3 tsp. Soy Sauce, divided
  3. 1 tablespoon Vegetable Oil
  4. 1 1/2 cups Sliced Mushrooms (I used a mix of shitake and brown button)
  5. 4 scallions, white and light green portions chopped
  6. 1 garlic clove, peeled and minced
  7. 1 tablespoon Peeled And Minced Fresh Ginger
  8. 2 tsp. Rice Vinegar
  9. 1 small head green cabbage, leaves separated and rinsed
  10. 1 red pepper, julienned
  11. 1 large mango, peeled and julienned
  12. 1 cup cilantro, roughly chopped
  13. 1/2 cup Peanut Butter
  14. 3 tablespoons Honey
  15. Juice from 1/2 lime tsp
  16. 1-2 tablespoons Water
  17. cornstarch 1 tsp
  18. sesame oil 0.5 tsp
  1. In a medium bowl, combine the ground chicken with 2 teaspoons of the soy sauce and the cornstarch. Set aside.
  2. Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the mushrooms and the scallions and sauté, stirring frequently, about 2 minutes. Add the garlic and ginger and sauté for an additional minute. Add the chicken, the remaining 1 teaspoon of soy sauce, the rice vinegar and the sesame oil. Sauté, breaking up the chicken into small pieces as you stir, until the chicken is cooked through and no longer pink, about 5 minutes. Remove from the heat and set aside to cool.
  3. Make the peanut sauce. Combine all the ingredients in a small bowl and mix until well incorporated, adding enough water to thin the sauce to your desired consistency.
  4. Assemble the wraps. Place a small spoonful of the chicken/mushroom mixture into each cabbage leaf. Top with some of the julienned red pepper and mango. Drizzle with peanut sauce and top with some of the cilantro. Serve with lime wedges (and a cold beer!), if desired.