PrintHigh-Protein Cabbage Taco Wraps with Grilled Chicken
Make these refreshing, high-crunch cabbage wraps filled with juicy grilled chicken for a light, high-protein lunch perfect for summer days.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large green cabbage leaves, cores removed
- 1 cup shredded red cabbage
- 1/2 cup diced avocado
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
Instructions
- Prepare the chicken: Rub the chicken breasts with olive oil, chili powder, cumin, salt, and pepper.
- Grill the chicken over medium-high heat for 6 to 8 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
- Prepare the cabbage wraps: Gently steam or microwave the large cabbage leaves for 1 to 2 minutes until they become pliable enough to fold without breaking. Pat them dry.
- Assemble the wraps: Lay out one softened cabbage leaf. Layer with sliced grilled chicken, shredded red cabbage, diced avocado, and fresh cilantro.
- Serve immediately with a lime wedge for squeezing over the filling.
Notes
- To make the cabbage leaves more pliable, you can briefly blanch them in boiling water instead of steaming.
- For extra flavor, marinate the chicken for 30 minutes before grilling.
- This recipe works well as a low carb lunch option.
Nutrition
- Serving Size: 2 wraps
- Calories: 280
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 4
- Protein: 35
- Cholesterol: 95