Thai Chicken Cabbage Wraps with Peanut Sauce

There was a beautiful little head of green cabbage in my CSA box this week. It was perfect in every which way. Much too good to be shredded and smothered in a thick layer of mayonnaise.

Cabbage always seems gets the short end of the stick. I mean, being turned into soggy coleslaw isn’t really the most glamorous thing I can think of. So I made cabbage wraps instead. And I let those little humble leaves shine!


I made these Thai Chicken Cabbage Wraps with Peanut Sauce for dinner on the Summer Solstice. And I must say, they were the perfect way to ring in the first official day of Summer. They are crisp, refreshing, colorful and light. And they don’t require any oven time, which is great because it is HOT HOT HOT right now. And they’ve got a bit of a savory-sweet thing going on, which I can never get enough of.

Don’t be scared off by the seemingly long list of ingredients. Everything comes together quickly and I bet many of the items are already in your pantry!



Recipe for the peanut sauce slightly adapted from the Pioneer Women

Thai Chicken Cabbage Wraps with Peanut Sauce

Makes 6-10 wraps (depending on leaf size)

Thai Chicken Cabbage Wraps with Peanut Sauce


  • For the Wraps
  • 1 lb ground chicken
  • 3 tsp. soy sauce, divided
  • 1 tsp. corn starch
  • 1 tablespoon vegetable oil
  • 1 1/2 cups sliced mushrooms (I used a mix of shitake and brown button)
  • 4 scallions, white and light green portions chopped
  • 1 garlic clove, peeled and minced
  • 1 tablespoon peeled and minced fresh ginger
  • 2 tsp. rice vinegar
  • 1/2 tsp. sesame oil
  • 1 small head green cabbage, leaves separated and rinsed
  • 1 red pepper, julienned
  • 1 large mango, peeled and julienned
  • 1 small bunch cilantro, roughly chopped

  • For the Peanut Sauce
  • 1/2 cup peanut butter (smooth or crunchy)
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tsp. crushed red pepper flakes
  • Juice from 1/2 lime
  • 1-2 tablespoons water


  1. In a medium bowl, combine the ground chicken with 2 teaspoons of the soy sauce and the cornstarch. Set aside.
  2. Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the mushrooms and the scallions and sauté, stirring frequently, about 2 minutes. Add the garlic and ginger and sauté for an additional minute. Add the chicken, the remaining 1 teaspoon of soy sauce, the rice vinegar and the sesame oil. Sauté, breaking up the chicken into small pieces as you stir, until the chicken is cooked through and no longer pink, about 5 minutes. Remove from the heat and set aside to cool.
  3. Make the peanut sauce. Combine all the ingredients in a small bowl and mix until well incorporated, adding enough water to thin the sauce to your desired consistency.
  4. Assemble the wraps. Place a small spoonful of the chicken/mushroom mixture into each cabbage leaf. Top with some of the julienned red pepper and mango. Drizzle with peanut sauce and top with some of the cilantro. Serve with lime wedges (and a cold beer!), if desired.


1. If you are using a sweetened peanut butter, you may need less honey in the peanut sauce. Taste as you’re making the sauce and adjust to your preferences.

2. You can easily make these gluten free by substituting Tamari for the soy sauce.

2 comments on “Thai Chicken Cabbage Wraps with Peanut Sauce”

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