Spicy Thai Chicken Cabbage Wraps
1 head napa cabbage, large leaves separated and cleaned (Bibb lettuce may be substituted)
2 Tbs Seasons Toasted Sesame Oil
For chicken marinade
1 ½ lbs. chicken tenderloin
1 ½ Tbs Seasons Toasted Sesame Oil
2 Tbs Spicy Thai Peanut Butter (Elliot’s Adult Nut Butter) [Available at Seasons]
2 ½ tsp Bushwick Kitchen’s Weak Knees Gochujang Sriracha [Available at Seasons]
3 cloves fresh garlic, minced
2 tsp fresh ginger, grated
1 tsp Seasons Thai Ginger Fused Premium Salt
For carrot slaw
4 medium sized carrots, peeled, grated
1 tsp fresh ginger, grated
2 scallions, chopped
3 sprigs cilantro, chopped (stems removed)
1 clove fresh garlic, minced
¼ cup Seasons Piedmont Honey & Pepper White Balsamic
Cilantro leaves, for garnish (optional)
Place all marinade ingredients in a bowl with chicken. Mix to combine and refrigerate for at least thirty minutes, or up to 2 hours.
In a separate bowl, toss together the carrots, ginger, scallion, cilantro, and garlic. Drizzle with Piedmont Honey & Pepper Balsamic and toss until evenly coated.
Once chicken is done marinating, heat 2 Tbs sesame oil in a medium sauté pan over medium-high heat. Add the chicken and sauté until cooked through, about 3-4 minutes per side. Remove chicken from pan and let rest for about ten minutes.
To serve, slice chicken into thin strips, or shred by hand. Place some shredded chicken into each cabbage leaf and top with as much carrot slaw as desired. Garnish with fresh cilantro.