Low Carb Chicken Wonton
Delight in the bold flavors of these **Low Carb Chicken Wontons**, a creative and nutritious twist on the traditional favorite. Perfect for low-carb or keto lifestyles, this recipe swaps classic wonton wrappers for tender blanched cabbage leaves, making these bite-sized wraps naturally gluten-free and packed with wholesome ingredients. Succulent ground chicken is combined with aromatic garlic, ginger, and green onions, then seasoned with soy sauce and sesame oil for an irresistible savory filling. Pan-seared to golden perfection and gently steamed for ultimate tenderness, these wontons boast a satisfying texture and a rich, umami flavor. Quick to prepare and perfectly portioned, they make an ideal appetizer or light meal, especially when paired with soy sauce for dipping. For a flavorful, carb-conscious take on comfort food, these low-carb chicken wontons are an absolute winner.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 head Green cabbage
- 2 stalks Green onions
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Water
Instructions
Begin by separating about 15 large outer leaves from the head of cabbage, and gently cut out the thick stem in the middle of each leaf.
Bring a large pot of water to a boil, and blanch the cabbage leaves for about 2 minutes, then place them under cold running water to stop the cooking process. Pat them dry with paper towels and set aside.
In a mixing bowl, combine the ground chicken, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are incorporated.
Place a heaping tablespoon of the chicken mixture onto the center of a cabbage leaf.
Fold the sides of the cabbage leaf over the filling and roll it up tightly, like you would with a traditional wonton. Repeat with the remaining filling and cabbage leaves.
Heat olive oil in a large non-stick skillet over medium-high heat.
Place the cabbage wontons seam side down in the skillet and cook for about 2-3 minutes on each side until they are browned.
Once browned, carefully add water to the skillet, cover, and allow the wontons to steam for an additional 5-7 minutes until the chicken is fully cooked through.
Remove the lid and let any remaining water evaporate from the skillet.
Serve warm, optionally garnished with additional chopped green onion or a side of soy sauce for dipping.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.0 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3356 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
