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Kimchi Cabbage Tacos/Wraps: Easy & Healthy Recipe

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A refreshing and healthy fusion dish that uses crisp cabbage leaves as a low-carb shell for a flavorful filling of kimchi, protein, and fresh vegetables.

Ingredients

Scale
  • 1 medium head of napa cabbage or green cabbage (8-10 large leaves)
  • 1 cup kimchi, chopped
  • 1 cup cooked protein of your choice (tofu, chicken, beef, or shrimp)
  • 1/2 cup shredded carrots
  • 1/2 cup sliced cucumbers
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 1 avocado, sliced
  • Salt and pepper to taste
  • Sriracha or hot sauce (optional)

Instructions

  1. Carefully peel off the outer leaves of the cabbage, rinse under cold water, and pat dry. If leaves are too stiff, blanch in boiling water for 30 seconds to soften.
  2. In a large mixing bowl, combine the chopped kimchi, chosen protein, shredded carrots, sliced cucumbers, and cilantro.
  3. Drizzle sesame oil, soy sauce, and lime juice over the mixture. Toss well to coat.
  4. Season with salt and pepper to taste, being mindful of the saltiness already present in the kimchi.
  5. Lay a cabbage leaf flat and spoon a generous amount of the mixture into the center.
  6. Top with avocado slices and optional Sriracha.
  7. Fold the sides of the leaf over the filling and roll tightly like a burrito.
  8. Serve fresh with extra kimchi on the side.

Notes

  • For a vegan version, ensure your kimchi is vegan (no fish sauce) and use tofu as your protein.
  • Napa cabbage is generally easier to roll than standard green cabbage.
  • If preping for meal prep, keep the filling and leaves separate until ready to eat to prevent sogginess.

Nutrition

Keywords: Kimchi Cabbage Tacos, Kimchi Wraps, Healthy Korean Recipe, Low Carb Tacos, Napa Cabbage Wraps

Find it online: https://www.mealsmell.com/kimchi-cabbage-tacos-wraps-recipe/