Flavor-packed Thai Chicken Cabbage Wraps

Dr. Nandi's Thai Cabbage Leaf Wraps with Chicken



  • 1 cup water
  • 3/4 cup vertically sliced organic red onion
  • 1 lb. ground organic chicken breast
  • 3 Tbsp finely chopped fresh mint
  • 2 Tbsp finely chopped fresh cilantro
  • 3 Tbsp fresh lime juice
  • 4 Tbsp Thai fish sauce
  • 1/4 to 1/2 tsp crushed red pepper
  • 16 napa Chinese cabbage leaves (about 1 head) Lime wedges (optional)


  • Heat a nonstick skillet over medium-high heat.
  • Add first 3 ingredients to pan.
  • Cook 5 minutes or until chicken is done, stirring to crumble.
  • Drain.
  • Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.
  • Spoon about 3 Tbsp chicken mixture onto each cabbage leaf.
  • Serve with lime wedges, if desired.
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