Cabbage wraps are a great way to incorporate a variety of veggies and lean protein into your meals while keeping it light and fresh. Cabbage adds a whole new cabbagewraps.183352flavor and an extra crunch to each bite making these a tasty, fun option. If you enjoy traditional lettuce wraps, give these a try!


  • 1-2 lbs boneless skinless chicken thighs
  • 1 c peas
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • ½ banana pepper, finely chopped
  • ½ anaheim pepper, finely chopped
  • 1 small head of green or purple cabbage
  • ½ medium cucumber, finely chopped
  • ½ medium zucchini, finely chopped
  • ½ medium yellow squash, finely chopped
  • 2 tbsp raw cashews, chopped
  • 2 tbsp grape seed oil
  • 2 tbsp sesame oil
  • 2 tbsp natural peanut butter or peanut sauce

Optional Garnish:

  • Hot sauce (optional garnish)
  • Chow mein noodles (optional garnish)


Trim fat from chicken and cut into small cubes. Heat a large pan or wok to medium high heat and add 1 tbsp of both grape seed oil and sesame oil. While chicken is sautéing, chop all other ingredients.  Sauté chicken until cooked all the way through; remove from pan and set aside.

Clean pan and place back on stove, reheating to medium high heat. Add 1 tbsp of grape seed and sesame oil to the pan.

Sauté garlic, onions, banana and anaheim pepper until soft; add in zucchini, yellow squash, peas and chicken.  Add peanut butter and cover ingredients and let sauté on low for 20-30 minutes, stirring occasionally.

While ingredients are sautéing, peel cabbage leaves off the head of cabbage and set on a plate.  Place a small amount of chopped cucumber, cashews and a dash of hot sauce (if desired) on the plate next to cabbage leaves.  Once ingredients have been sautéed, use a spoon to scoop into the cabbage leaves, fold the side of the leaves to the center and eat like a taco.

*This recipe serves about 3 people, 2 wraps each

Bridget Baxter