Low Carb Vietnamese Chicken Wraps
How to Make It
Step 1
Cut red cabbage in half and separate the leaves from each other.
Step 2
Wash and cut carrots and cucumbers into julienne strips. Wash all herbs. You can pick the herbs ahead of time, but usually this is fun to do at the table while you’re eating because it is more interactive.
Step 3
Heat a large saute pan over medium heat until hot. Add 1 T oil and heat until shimmering. If chicken thighs are bone-in, remove the bone but leave the skin on. Sprinkle on salt. Add in chicken thighs skin side down. Cook for 12-15 minutes until very, crispy and golden. Flip chicken and repeat on the other side until the chicken is browned and cooked through about 10 minutes. Remove from pan and let cool for a few minutes before slicing into thin strips.
Step 4
In a small bowl, combine soy sauce, lime juice and grated ginger.
Step 5
To assemble wraps, fill cabbage leaves with 2-3 strips of chicken, the herbs, carrots and cucumber. Top with soy sauce mixture and some chili paste, if desired (but highly recommended!)
Ingredients
- Red Cabbage – ½ small head
- Carrots – 1 medium
- Cucumber – ⅓ cup, unpared, chopped
- Spearmint Fresh Mint – ¼ cup
- Basil Fresh – ¼ cup
- Cilantro – ¼ cup
- Chicken Thigh With Skin – 3 medium thigh
- Kosher Salt – 1 teaspoon
- Soy Sauce – ¼ cup