Thai Cabbage Wraps With Chicken and Broccoli

22 07 2014

Tonight’s fantastically delicious and healthy dinner is a riff on a Pad Thai I made with chicken and broccoli a while back. I tweaked the recipe and made it low carb in order to use up some of our lovely Fresh Fork Market ingredients including cabbage, carrots, candy onion and green onions. You don’t always need a new recipe, try using different ingredients to make an old recipe, new!

Thai Cabbage Wraps With Chicken and Broccoli

The following makes 7-8 wraps (compliments of This Girl’s Gotta Eat and Taylor Made):

  • 1 and 1/2 Tbsp sesame oil
  • Half a candy onion (or whatever onion you have), chopped
  • 3 small carrots, peeled and chopped, green leaves removed and roughly chopped as well
  • 1 lb ground chicken breast
  • 1 small head of broccoli, chopped into small florets
  • 1/4 cup low-sodium soy sauce
  • 2 Tbsp Sriracha
  • 2 cloves of garlic, minced
  • 1 Tbsp honey
  • 2 Tbsp natural creamy peanut butter
  • Juice of 1/2 a lime
  • 1/4 tsp red pepper flakes (optional for more heat)
  • Whole cabbage leaves rough stems removed, 7-10 total, depending on the size
  • Toasted sesame seeds and nuts, use whatever you have, for garnish
  • Fresh cilantro or parsley, chopped for garnish
  • Green onions, chopped for garnish

In a large skillet, heat the sesame oil over medium-high heat. Add the onion and carrots, saute for 3 minutes or so until beginning to softened. Add the chicken and cook, tossing occasionally until cooked through. Add in the carrot greens and wilt.

Bring a medium pot of water to boil. Add broccoli florets and quickly blanch, 1-2 minutes. Remove with a spider or slotted spoon and run under cold water. Drain, and set aside.

Prepare the sauce by whisking together the soy sauce, Sriracha, garlic, honey, peanut butter, juice of 1/2 a lime and red pepper flakes. Set aside.

When the chicken is cooked through and the carrot greens are wilted, turn the heat to medium-low. Add the broccoli and the sauce, toss to combine and let the sauce soak into the chicken and veggies, a few minutes.

To serve, dish out the chicken mixture onto cabbage leaves. Top with chopped nuts, cilantro or parsley, and green onions. Finish with a little more lime juice, or serve with lime wedges if desired.

If you have some of the leftover chicken mixture, enjoy it the next day over some shredded cabbage dressed with a little olive oil, lime juice and salt and pepper – delicious!

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Turkey Fajita Salad or Lettuce Wraps

19 12 2012

Found this tasty lettuce wrap recipe at foodnetwork.com, but decided to turn it into a salad. The chili, cumin and cayenne spice on the turkey is fabulous, especially up against the refreshing finish of lime salad dressing on the lettuce. This beauty whipped up in minutes too! And this time of year, I’m always on the hunt for fast and healthy meals I can make in between holiday shopping and gift wrapping 🙂

Turkey Fajita Salad

Turkey Fajita Salad

The following makes 4 servings:

  • 3 Tbsp oil, plus more for dressing
  • 1 small red onion, thinly sliced
  • 2 bell peppers (whatever color you like, I used red and orange), cored, seeded and thinly sliced
  • 1 clove garlic, minced
  • 1 lb skinless, boneless turkey breast, cut into thin strips (I used ground instead)
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp chili powder (I used a chipotle chili powder which gave it an extra kick)
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 dashes cayenne pepper, add more for additional heat
  • 6 large lettuce leaves
  • 4 oz shredded cheese, such as cheddar or a Mexican blend
  • Lime juice

Heat the oil in a large skillet over medium-high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper and cayenne and cook, stirring, until cooked through, about 5-10 minutes.

For the salad, cut up romaine hearts and toss with lime juice, olive oil, salt and pepper. Spoon some of the turkey mixture in the middle of the salad and top with cheese.

To build lettuce wraps instead, spoon a couple Tbsps of the turkey mixture on the inside of a lettuce leaf, top with cheese (you can also add sour cream or salsa if desired). Roll up like a burrito and close with a toothpick.