Cabbage is a wonderful replacement for wheat (carb!) wraps. Fresh veggies make these great for summer afternoons. This recipe is versatile and you can alter it as much as you would like by adding things like onions, mushrooms, peppers, tomatoes, bacon, or anything you feel like. Beware though, they are VERY filling.
The dressing rounds it off nicely, adding extra flavour.
Time: 35 min
Yield: 4 Wraps
For the purpose of Christmas day, we recommend making 3 or 4 (depending on how big your family is) of these wraps and cutting them into smaller, bite size pieces and serving them on a platter.
2 Tbsp Dijon Mustard
4 Tbsp Cream Cheese
½ C Olive oil
1 tsp Garlic
Handful fresh dill
Salt and pepper to taste
4 Whole Cabbage Leaves
6 Chicken breasts
1 C baby spinach
A few springs of fresh thyme
½ Cup Grated Mozzarella Cheese
½ Cup Grated Cheddar Cheese
Chop the chicken breasts into strips and fry in some olive oil and garlic.
Chop up the spring onion, thyme and baby spinach and mix together.
Mix together all of the dressing ingredients in a blender, or with a stick blender, to get the dill nice and fine.
Blanch the cabbage leaves in boiling water for +/- 30 seconds.
Down the middle of the cabbage leaf, put a layer of spinach mixture, chicken, cheese and top with a drizzle of the dressing.
Fold the leaf around the filling and cut into pieces to serve. You can secure it with a toothpick if you desire.
Try not to let them evaporate off the plate before you serve! From our kitchen to your, bon appétit