Keto Thai Chicken Crispy Cabbage Rolls
These Keto Thai Crispy Cabbage rolls make the tastiest low-carb lunch or dinner. They can be eaten raw or cooked so the cabbage leaves get a bit crispy and the filling is warm.The filling is packed with Thai flavors without any preservatives and you can use precooked leftover chicken or just roast up some chicken breasts or thighs and use these instead.
Thai Chicken Salad Ingredients
- 2 cups chicken cooked, shredded (or 280g)
- 1 cup white cabbage shredded (or 90g)
- 1 carrot grated (or 60g)
- ⅓ cup cilantro fresh, chopped (or 20g)
- ¼ cup almonds toasted, chopped (or 36g)
- ¼ cup green onions chopped (or 25g)
- ½ red pepper sliced (or 82g)
- ¼ teaspoon sea salt (or to taste)
- 10 ounces chard leaves, stems discarded (or cabbage leaves of choice) (or 280g)
- 1 tablespoon olive oil for brushing
- ¼ cup almond butter smooth (or 62g)
- 1 tablespoon low-sodium soy sauce (or coconut aminos)
- 2 tablespoons sesame oil toasted
- 1 tablespoon apple cider vinegar
- ½ lime juiced
- 1 tablespoon sriracha
- 1 tablespoon fresh ginger grated
- 1 clove garlic minced
Thai Chicken Salad
Toss the chicken salad ingredients with the dressing (except chard leaves and olive oil).
Place the chard or cabbage leaves in mixing bowl and cover with boiling water. Rest for 45 seconds - 1 minute to soften. Remove and place on a paper towel. Pat dry.
Add approx ¼ cup of filling to each large leaf. If your leaves are smaller you can put a couple of leaves together. Tuck in the sides around the filling then roll up.
Place the stuffed leaves (folded side on the bottom) on a baking tray lined with greaseproof paper and brush with a little olive oil. Option to enjoy raw or for more of a crispy warm roll, bake in the oven for about 15 minutes until slightly crisp.
If your almonds aren’t roasted simply roast in the oven first for about 5 - 8 minutes. Allow to cool and then chop before adding to the salad filling.
If you don’t have precooked chicken. Simply season chicken breasts with salt and pepper and a drizzle of olive oil and place chicken breasts in the oven. Bake for about 30 minutes or until cooked through. Shred the meat between two forks.
I used chard leaves for this recipe, but feel free to substitute with any cabbage leaf, kale or cavolo nero, if you prefer. Just chop off the stalks as these are harder to roll. Something with a nice big leaf is best.
Serving: 2rolls | Calories: 225kcal | Carbohydrates: 9g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 375mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5044IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 2mg