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Yields
4 wraps

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Time
10-15 minutes

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: 
121 g / 100 g


Ingredients

  • 1 - 1 1/3 lb cooked chicken breast, sliced

  • 4 large cabbage leaves

  • 2 cups microgreens, arugula, or other flavorful leafy green

  • 1/2 cup cherry tomatoes, cut into quarters

  • 1 avocado, sliced (or made into guacamole)

  • 1/2 cup mange touts (aka snow peas), chopped

  • 1/2 cup spring onion, chopped

  • 100 g dried cranberries

  • 1/2 cup of Caesar dressing

  • Salt & pepper to taste

Tips & Substitutions

  • How do I blanch?

    • Bring a large pot of water to boil over high heat.

    • While it’s heating up get a large bowl of ice water ready (or you can just use cool running water).

    • Just before blanching, add a bit of salt to your boiling water.

    • Once the water is boiling, add the vegetables to the pot in small batches so that the water continues to boil.

    • Every 30 seconds, test for doneness.

    • When the vegetables are done, remove them from the boiling water and throw them into the ice bath. This stops the cooking process and maintains a brighter color to your veggies.

  • Looking to lower the carb count? Just take out the dried cranberries. Dried fruits in general pack a carbohydrate wallop. Without the dried cranberries the total/net carb count for this dish is only 39g / 18g.

Substitutions

  • Cooked Chicken: Any other pre-cooked meat

  • Mange Touts: Anything that can add a nice crunch to your wrap - pickled onions or cucumbers, finely diced red onion, a little bit of coleslaw made from the leftover cabbage, etc.


Instructions:

  1. Blanch your cabbage leaves in boiling water for 30 seconds to one minute and pat dry. If you want to have warm cabbage wraps instead of cold, just skip the ice bath.

  2. Place your cabbage leaves down with the bottom (the part that’s crunchier) facing you.

  3. Top one side of each leaf with about 1/4 of the remaining ingredients, drizzle with Caesar dressing, and season with salt and pepper.

  4. Roll each cabbage wrap by folding down the the top of the cabbage leaf over your ingredients. Then, starting with the side with your ingredients (let’s say it’s the left side), roll up your cabbage wrap from the left to the right.

  5. Cut the wrap in half on the diagonal and serve.