Vietnamese Chicken Wraps

About

I love these chicken wraps! The flavors are so explosive and fresh. The dish is usually served with lettuce, but I used cabbage because it makes for a sturdier wrap and is more filling. The cabbage also gives everything a nice sweetness. Feel free to use lettuce instead! It would turn this dish from a low carb meal to a keto one. I love the crispy chicken paired with the fresh mint, Thai basil and cilantro. Drizzle a bit of the soy ginger lime sauce and some chili paste onto the wraps and it’ll be hard to eat only a few! Recipe says 'basil' but use Thai basil. For the soy sauce, use tamari.

Ingredients

½ small head (4 in. dia) red cabbage
1 medium carrots
⅓ cup, unpared, chopped cucumber
¼ cup spearmint fresh mint
¼ cup basil fresh
¼ cup cilantro
3 medium thigh (yield after cooking, bone removed) chicken thigh with skin
1 teaspoon kosher salt
¼ cup soy sauce
1 tablespoon lime juice raw
1 teaspoon ginger
3 teaspoon sambal oelek paste of chili by rooster
1 tablespoon avocado oil

Instructions

Cut red cabbage in half and separate the leaves from each other.
Wash and cut carrots and cucumbers into julienne strips. Wash all herbs. You can pick the herbs ahead of time, but usually this is fun to do at the table while you’re eating because it is more interactive.
Heat a large saute pan over medium heat until hot. Add 1 T oil and heat until shimmering. If chicken thighs are bone-in, remove the bone but leave the skin on. Sprinkle on salt. Add in chicken thighs skin side down. Cook for 12-15 minutes until very, crispy and golden. Flip chicken and repeat on the other side until the chicken is browned and cooked through about 10 minutes. Remove from pan and let cool for a few minutes before slicing into thin strips.
In a small bowl, combine soy sauce, lime juice and grated ginger.
To assemble wraps, fill cabbage leaves with 2-3 strips of chicken, the herbs, carrots and cucumber. Top with soy sauce mixture and some chili paste, if desired (but highly recommended!)