Cabbage Wrap

I had lettuce wraps on my mind for a while now, after eating at PF Changs. I was determined to recreate the asian flavors in my own wrap. Well, I’ve had a lot on my mind lately, and when I went to the market, I ended up picking up cabbage rather than lettuce. So, I was pretty discouraged about it, but I was taken back by a sweet surprise. The cabbage is really good in place of the lettuce, and I even sautéed a bit in the mix, so some was cooked and some was raw. It didn’t taste like PF Changs, but it was good and my own creation.

I made a quick and simple mix of ground chicken, garlic, onion, red bell pepper, water chestnuts, and chopped water chestnuts. I had prepared a little sweet ginger sauce I added to the mix once the chicken was almost done cooking. The ginger sauce was:

  • 5T sugar
  • 6 T rice vinegar
  • 3/4 cup water
  • 2 T soy sauce

Boil ingredients above and simmer 5 minutes.

  • 1 T cornstarch
  • 1 T water

Mix cornstarch and water in separate bowl, then add to mix in pot. Cook for at least 1 minute to thicken.

  • 1 tablespoon minced ginger

Add ginger at last minute.

I would love to add orange zest next time, and use honey instead of white sugar, or even brown sugar. Lemongrass could give it a good kick too. Still working on building my Asian pantry!

I topped the cabbage wrap/taco with sliced almonds.

1. Grab

2. Go in for the big one. Don’t be afraid to get dirty.

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