Servings: 6 wraps
Total Time: 1 hour
- 1/2 lb. ground turkey or chicken breast
- 6 large cabbage leaves
- 1 cup shredded carrots
- 1/2 cup green onion, thinly sliced
- 1 cup water chestnuts
- 1 Tbsp olive oil
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1/2 cup cilantro, chopped
- 1 garlic clove, minced
- 1 (1 inch) piece ginger, peeled and grated
These Asian cabbage wraps are low in carbohydrates and packed with lean protein.
Preheat oven to 350°F.
In a medium saucepan, brown ground turkey.
Bring a large pot of water to a boil. Add cabbage leaves and simmer until tender, about 5 minutes. Remove from pot and set aside to dry on a paper towel.
Add turkey to a large mixing bowl and stir in carrots, onion and water chestnuts.
In a separate bowl, combine sauce ingredients and add to turkey mixture.
Line a 9x13” baking pan with cabbage leaves. Place 1/3 cup of filling in the center of the leaves. Fold in the sides and roll. Brush tops with olive oil then place wraps seam-side down and bake for 35 – 40 or until lightly browned on top.