Tired of Unhealthy Party Food? Serve a Tray of these Tasty Cabbage Wraps!

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Many of our diets have moved to more healthier options on a daily basis. Then why do we still find mostly fat laden dips with chips and heavy sauced meat options at parties? Other than the occasional crudite tray with ranch dressing, I find it difficult to find something healthy to eat at most potlucks. Well here is a great item that is easy, healthy and delish that you can take to your next event!

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I found this recipe from Sarah Matthews of Talley Farms in my San Luis Obispo Farmers’ Market Cookbook. Sarah is the resident chef at the Talley Winery and Farm. Her recipe for Napa Cabbage Wraps with Roasted Peppers & Chicken creates a stunning dish and perfect finger food for parties. It is also great for lunch or dinner at home and is easy to adapt with other ingredients. You can use an array of different vegetables, sauces and garnishes and vary the style of the dish accordingly. Just use your imagination and whatever items you favor or have on hand. Talley Farms Napa cabbage is the perfect vessel to serve them in as it’s inner tender leaves are tasty & sweet, yet sturdy enough to hold in your hand.

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I decided to roast my own chicken for use in this dish and used the recipe from Chef Jensen Lorenzen in the SLO Farmers’ Market Cookbook. It turned out extremely moist and flavorful, although it may be more work than you care to do. It calls for brining the chicken overnight and then air-drying it in the refrigerator for 1-2 days. It also makes a bit of a mess in your oven while it bastes and cooks at 475° for the first portion of roasting. If you are up for a project and want the ultimate result – go for it! Otherwise, you can find a nicely roasted chicken at most grocers these days. 

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Talley Farms Napa Cabbage Wraps

Serves 8

Ingredients

Wraps
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large sweet onion
  • 1 1/2 T olive oil
  • kosher salt and freshly ground pepper
  • dash aleppo red pepper flakes
  • 1 head Napa Cabbage, inner leaves
  • shredded roasted chicken, about half of a whole chicken
  • queso fresco
  • cilantro
  • 4 radishes, thinly sliced
Adobo Sauce
  • 1/2 cup creme fraiche, sour cream or plain greek yogurt
  • 1 chipotle pepper, canned
  • 1 tablespoon adobo sauce, or to taste
  • 1 teaspoon lime juice
  • 1/4 teaspoon cumin
Directions
Wraps
  1. Preheat oven to 350°. Core and seed the peppers. Cut the sweet onion into slices. Toss peppers and onions with olive oil, red pepper, salt and pepper; roast on a sheet pan in the oven until the vegetables start to caramelize (approximately 35-45 minutes). Remove from oven.
  2. While the peppers and onions are cooling, wash the Napa cabbage. Use only the smaller inner leaves for the wraps and save the rest for another recipe. When peppers are cool enough to handle, slice into thin bite sized strips. Mix together with onion slices and set aside.
Adobo Sauce
  1. With a mini food processor, blend together the creme fraiche, adobo sauce, chipotle pepper, lime juice and cumin together until smooth. Put the mixture into a squeeze bottle.
To Serve
  1. Lay out the cabbage leaves on a platter. Top with shredded roasted chicken, pepper/onion mixture, queso fresco, cilantro and radish slices. Finish with a drizzle of the adobo sauce and serve with extra on the side.
Notes
  • You can opt to roast your own whole chicken. (There’s a great recipe in the SLO Farmers’ Market Cookbook from Chef Jensen Lorenzen) Or you can use a store bought roasted chicken to make it even easier!

(click here) for printable recipe

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