Best 4 Crispy Cabbage And Chicken Wraps Recipes

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Crispy Cabbage and Chicken Wraps: A Culinary Symphony of Flavors

Embark on a culinary journey with our tantalizing Crispy Cabbage and Chicken Wraps, an explosion of flavors that will captivate your taste buds. These wraps seamlessly blend the crunch of cabbage, the succulent chicken, and a symphony of aromatic spices, promising a delightful experience with every bite.

Discover three irresistible variations of this versatile dish:

1. Classic Crispy Cabbage and Chicken Wraps: Experience the timeless combination of crispy cabbage, succulent chicken, and a savory sauce, wrapped in a soft tortilla. This classic recipe is a crowd-pleaser, offering a harmonious balance of flavors.

2. Spicy Szechuan Cabbage and Chicken Wraps: Ignite your palate with the fiery heat of Szechuan peppers, perfectly complementing the crispy cabbage and tender chicken. Wrapped in a tortilla, these wraps deliver a thrilling journey for spice enthusiasts.

3. Tangy Asian Cabbage and Chicken Wraps: Embark on an Asian adventure with a tangy twist. The vibrant flavors of soy sauce, rice vinegar, and sesame oil dance on your tongue, while the crispy cabbage and juicy chicken add a satisfying crunch.

These Crispy Cabbage and Chicken Wraps are more than just a meal; they are an expression of culinary artistry, offering a delightful symphony of flavors in every bite. Whether you prefer the classic, spicy, or tangy variation, these wraps guarantee an unforgettable dining experience.

Here are our top 4 tried and tested recipes!

CRISPY CABBAGE AND CHICKEN WRAPS



Crispy Cabbage and Chicken Wraps image

Dinner ready in just 10 minutes! Treat your family with these wraps that are made using chicken, cabbage and carrots.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

3/4 lb chicken or turkey breast strips for stir-fry
6 cups coleslaw mix (shredded cabbage and carrots)
1/2 teaspoon caraway seed, crushed
3 tablespoons mustard-mayonnaise sauce or fat-free mayonnaise
4 fat-free flour tortillas (8 to 10 inch), heated

Steps:

  • Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook and stir 3 minutes or until no longer pink in center.
  • Stir in coleslaw mix and caraway seed. Reduce heat to medium; cover and cook 3 minutes or just until cabbage wilts, but remains crisp. Remove from heat. Stir in mustard-mayonnaise sauce until well mixed.
  • Spoon mixture evenly down center of each warm tortilla. Fold sides of each tortilla over filling; roll up. Wrap each wrap securely with foil; take with you for an on-the-go dinner.

Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 55 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Wrap, Sodium 260 mg, Sugar 4 g, TransFat 0 g

ASIAN CRISPY CHICKEN WRAP



Asian Crispy Chicken Wrap image

A blend of Asian seasoning and peanut butter create a sauce that is a perfect highlight to this exotic wrap. Easy to prepare, it's stuffed full of vegetables and Tyson® Crispy Chicken Strips. Yum!

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 Servings

Number Of Ingredients 15

1-¼ pounds Tyson® Crispy Chicken Strips
½ cup peanut butter, creamy
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon sriracha sauce
1 teaspoon sesame oil
½ cup vegetable oil
2 teaspoons sesame seeds
4 flour tortillas, 10-inch
4 Romaine lettuce leaves
1 orange, segmented
1 cup Napa cabbage, shredded
1 cup carrot, shredded
½ red bell pepper, thinly sliced
2 green onions, white part only, sliced

Steps:

  • 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ¼ of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food

CRISPY CABBAGE AND CHICKEN WRAPS



Crispy Cabbage and Chicken Wraps image

Make and share this Crispy Cabbage and Chicken Wraps recipe from Food.com.

Provided by crawfish pie

Categories     Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb chicken breast (cut in strips and seasoned with kosher salt)
1 (16 ounce) bag coleslaw mix (found in the produce section near pre-packaged salad)
3 tablespoons fat-free mayonnaise
salt
pepper
tortilla

Steps:

  • Cook chicken till juices run clear (about 20 minutes).
  • Add cloeslaw mix.
  • Reduce heat to med.
  • ,coverand cook till cabbage wilts.
  • Add seasons to tastes.
  • Remove from heat and add mayo.
  • (I recomend allowing chicken to cool a little before adding mayo.) Spoon on warm tortillas.

Nutrition Facts : Calories 230.8, Fat 11, SaturatedFat 3.1, Cholesterol 73.8, Sodium 181.9, Carbohydrate 7.8, Fiber 2.9, Sugar 4.9, Protein 25.3

CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS



Crispy Chicken Over Turmeric-Lemon Cabbage and Peas image

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.

Provided by Rachel Gurjar

Categories     Chicken     Cumin     Garlic     Coriander     Olive Oil     Onion     Cabbage     Lemon     Pea     Cilantro     Lunch     Dinner     Spring     Sauté     Bake     Wheat/Gluten-Free     Peanut Free     Soy Free     Dairy Free     Tree Nut Free     Poultry     Quick & Easy

Yield 3-4 servings

Number Of Ingredients 13

1 tsp. cumin seeds, coarsely crushed
1 tsp. garlic powder
1 tsp. ground coriander
½ tsp. ground turmeric
2 tsp. kosher salt, divided, plus more
2½ lb. skin-on, bone-in chicken thighs (5-6)
2 tsp. extra-virgin olive oil (optional)
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 small head or ½ large head green cabbage (about 1½ lb.), thinly sliced
1 lemon, sliced, seeds removed
⅓ cup fresh or frozen, thawed peas
Cilantro leaves with tender stems (for serving)

Steps:

  • Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
  • Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
  • Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
  • If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
  • Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
  • Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.

Tips:

1. Prep the Ingredients: Wash and chop the cabbage, carrots, and bell pepper. Prepare the sauce by mixing soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes. Cut the chicken into strips and season them with salt and pepper. 2. Cook the Chicken: Heat oil in a large skillet over medium heat. Add the chicken strips and cook until browned and cooked through. Remove the chicken from the skillet and set aside. 3. Sauté the Vegetables: In the same skillet, add more oil if needed. Add the cabbage, carrots, and bell pepper, and sauté until softened and slightly browned. 4. Combine the Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to combine. Cook for a few more minutes until the sauce thickens. 5. Assemble the Wraps: Place a lettuce leaf on a plate. Spoon some of the chicken and vegetable mixture into the center of the lettuce leaf. Fold the sides of the lettuce leaf over the filling to form a wrap. 6. Enjoy: Serve the wraps immediately with additional sauce for dipping, if desired.

Conclusion:

These crispy cabbage and chicken wraps are a delicious and healthy meal that can be enjoyed for lunch or dinner. The combination of crispy cabbage, tender chicken, and flavorful sauce creates a satisfying and nutritious dish. The wraps can be easily customized to suit your preferences, such as adding different vegetables or using a different type of protein. The step-by-step instructions and tips provided in this recipe ensure that you can easily prepare this delicious meal at home. So, gather your ingredients, follow the steps, and enjoy this tasty and wholesome dish.

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