Talley Farms Napa Cabbage Wraps
2016-02-18 16:41:27
Serves 8
Beautiful finger food that is both healthy and delish!
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
Wraps
- 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.
- 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
- 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
- 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!
Adapted from The San Luis Obispo Farmers' Market Cookbook
Adapted from The San Luis Obispo Farmers' Market Cookbook
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