Katrina’s Napa Chicken Wrap

Inspired by Katrina Burnside, this crazy delicious wrap is a meal all by itself. Katrina recently commented on my Facebook page about a wrap she made for lunch. That was it! I knew Katrina’s comment would be my inspiration for creating a recipe that would eventually end up on fit fabulous forever. I started out using romaine lettuce but it just wouldn’t hold up and easily broke when the filling was added. Napa cabbage was my second choice and turns out it was the perfect choice. Not only did it hold the filling but it was strong and easily folded at the same time. Napa cabbage is also referred to as Celery Cabbage or Chinese Cabbage, and is used in many Chinese dishes. This cabbage has a mild taste and worked beautifully in combination with the chicken stir fry. This is one clean dish that you’re going to make over and over.

Good food always reminds me of one of my favorite restaurants or locations. Katrina’s Napa Wrap plants me in a bustling café in the heart of San Francisco, probably on Market Street. I’m having a glass of medium-bodied burgundy, surrounded with friends, having hearty conversation and enjoying every second of our delicious wraps.

Total prep time is approximately 20 minutes. (serves 4-6)

Step 1

Prepare Stir Fry Sauce by adding these ingredients in a small bowl and setting aside:

2 tablespoons honey
1/2 teaspoon rice wine vinegar
2 tablespoons soy sauce alternative (I used BRAGG Liquid Aminos made from soy protein)

Step 2

Prepare Dipping Sauce by combining the honey and warm water in a medium mixing bowl until incorporated. Add the remaining ingredients to the honey & water mix. Place the dipping sauce in a bowl for serving and set aside.

1/4 cup honey
1/2 cup warm water
2 tablespoon soy sauce alternative (again, I used BRAGG Liquid Aminos. If you can’t find this try a lite soy sauce without all the added junk like corn syrup)
2 tablespoon rice wine vinegar
2 tablespoon ketchup (here’s my recipe for ketchup)
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon sesame oil
1 teaspoon hot water
1 tablespoon Whole Grain Mustard with garlic

Step 3

Prepare Napa Cabbage by removing several leafs (6-8), cut the bottom harder portion away and discard, wash cabbage, dry and place on serving plates. If you can’t find Napa Cabbage, try Savory Cabbage which works just as well.

Step 4

Prepare Chicken Stir Fry by placing 1 tablespoon each coconut oil and sesame oil in a large frying pan or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in pan or wok add the remaining oil (1 tablespoon each coconut oil & sesame oil) to pan, on medium heat. Add the already prepared Stir Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir fry for approximately 4-5 minutes on medium heat.

2 tablespoons coconut oil
2 tablespoons sesame oil
2 skinless chicken breast filets, cubed into about 1/2″ pieces
1 – 8oz sliced water chestnuts, diced
1/2 cup button mushrooms, or any kind you prefer, diced
1/2 cup finely diced yellow onion
2 cloves garlic, minced
6-8 large Napa Cabbage leaves… or Savory Cabbage leaves

Place approximately 1/4 cup cooked chicked stir fry on individual cabbage leafs, frizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!

Gale Compton
fit fabulous forever