Sandwich wraps have been an American favorite for years thanks to the popularity of Greek and Mexican cuisine. These cabbage wraps provide a low-carb way to enjoy a warm, healthy sandwich with a South of the Border flavor. Serves: 6
Time to Table: 60 minutes
Healing Nutrient Spotlight
- Excellent source of vitamin A, vitamin B-6, vitamin B-12, niacin, vitamin C, folate, magnesium, selenium, manganese
- Good source of calcium, riboflavin, pantothenic acid, zinc, copper, iron, thiamin
Ingredients*
1 lb. ground chicken breast (or process 1 lb. cubed chicken breast in food processor until consistency of ground beef)
1 T. light olive oil
1 1/2 T. fresh ginger root, minced
1/2 medium red onion, thinly sliced
8 medium green onions, thinly sliced
2 T. Asian fish sauce (or to taste)
1 tsp. lime rind
1/4 cup fresh lime juice
1 serrano or jalapeno pepper, chopped (seeds added to taste)
2 tsp. sesame oil
3/4 tsp. ground red pepper
1/2 cup raw or roasted unsalted cashews, chopped
1 small head green cabbage, cored and leaves separated
6 small red radishes thinly sliced
1 cup shredded carrots
1 cup chopped cucumber
Soy sauce or Bragg's Liquid Aminos, to taste
*Select organic ingredients for optimum nutrition.
Preparation
Cook chicken in olive oil in a non-reactive skillet over medium-low heat until done, stirring often. Drain and place in a large bowl. Stir ginger, red onion, half of the green onions, fish sauce, lime rind, lime juice, serrano or jalapeno pepper, sesame oil, and ground red pepper into chicken. Stir in cashews just before serving. Spoon chicken onto cabbage leaves, sprinkle with soy sauce and top with shredded vegetables as desired before gently rolling them.
Nutrition
290 calories, 12 g total fat, 2 g saturated fat, 6 g monounsaturated fat,
3 g polyunsaturated fat, 65 mg cholesterol, 20 g carbohydrate, 5 g fiber,
8 g sugar, 30 g protein, 5500 IU vitamin A, .2 mg thiamin, .2 mg riboflavin,
11 mg niacin, 1.2 mg pantothenic acid, .7 mg vitamin B6, 120 mcg folate,
2.1 mg vitamin B12, 75 mg vitamin C, .4 mg copper, 120 mg calcium, 95 mg magnesium, .45 mg manganese, 840 mg potassium, 3 mg iron,
25 mcg selenium, 560 mg sodium, 2 mg zinc
Recipe By Laura B. LaValle, RD, LD
[Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention.]