Vietnamese Wraps

These are just like Vietnamese Rice Paper Rolls…. Only minus the rice paper. They are low fat, low carb and completely versatile. Swap the meat for a different type, use mince, use tofu for a vegan or veggie option, use any other fillings you fancy. Grilled mushrooms would be delicious in these too…

1/2 Wombok cabbage (you could probably use another type of cabbage, I haven’t tried)
2 chicken breasts, diced
1-2 cloves garlic, crushed
1 tbs grated fresh ginger
Coconut oil for cooking
Salad filling of your choice, I used – baby spinach, bean sprouts, roasted sweet potato, avocado, tomato, grated carrot & mint
1/4 cup Coconut Aminos
Juice 1/2 lime
1/2 chilli, finely diced
1 tsp honey (optional)

In a small bowl mix Aminos, chilli, honey & lime juice. Dipping sauce complete.
In a frypan, heat coconut oil & sauté ginger & garlic until fragrant. Add chicken and cook. Set aside.
Blanche your cabbage leaves in a big bowl of boiling water until they soften (about 10mins) then remove and place on a clean tea towel to drain.
Lay out a cabbage leaf, place your salad filling & chicken in the centre and fold it up like a parcel. Dip it in your sauce then pop it in your gob. Easy.



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