Makes: 6-8 servings
2 lbs. skinless chicken breast, baked (If time is short, a rotisserie chicken will work as well)
1⁄2 yellow onion, chopped (1/4” dice)
2 carrots, peeled and chopped (1/4” dice)
2 celery stalks, chopped (1/4” dice)
2 tbsp. curry powder (this is a great place to experiment!)
3/4 cup Primal Kitchen mayo (or other “paleo” type mayo)
2 tbsp. raw, unfiltered honey (if crystalized, gently heat so that it’s in a liquid state)
1 lime, juiced
Napa cabbage leaves, as many as you’d like
Sea salt and black pepper, to preference
Chili flakes, if you like the heat
Green onion or cilantro, for garnish
Step 1: Begin by preheating your oven to 400 and preparing your chicken breasts in a baking dish. You can season them lightly with salt and pepper, or leave them plain. Bake for 30-40 minutes. *Covering your dish with aluminum foil will help to lock in moisture.
Step 2: After you’ve pulled out your chicken, let it cool while you prepare the rest of your ingredients. Begin by chopping your onion, carrot and celery. Place them into a large mixing bowl and set aside.
Step 3: In a smaller bowl, add your mayo, honey, lime juice, curry powder and salt and pepper (add chili flakes if you like it spicy). Mix well until a sauce is formed.
Step 4: Cube your chicken (or if using rotisserie chicken, pull meat off the bones and chop into smaller bite sizes) and add to the bowl with your chopped veggies.
Step 5: Using a rubber spatula, spoon the mayo mixture into the larger mixing bowl and mix thoroughly until completely combined.
Step 6: Pull off and wash enough cabbage leaves for the amount of people eating. Dry the leaves and cut off the hard core at the bottom of the leaf. Place on your plate and scoop curry mixture into each leaf, making a sort of “taco” arrangement.
Step 7: Squeeze a bit of extra lime juice if desired and garnish with either green onion, cilantro or both. Enjoy with a side of sweet potato fries, or even with regular wraps for a more carbohydrate-rich meal.