Chicken Cabbage Cups - Slender Kitchen

Chicken Cabbage Cups

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content


Every once in awhile, I decide to veer back into Asian cooking land and hopelessly try to recreate my favorite white carton take-out into a meal that won’t completely derail my attempts to be bikini ready in just a few short months. Usually, I fail miserably. Honestly, my boyfriend cringes whenever ginger finds a way into the grocery cart. However, this time around, using a recipe adapted from, I finally found success yummy, healthy, crunchy chicken cabbage cups very reminiscent of what you would find at PF Changs. I like to use Napa cabbage instead of the normal lettuce because it provides more crunch, but either would work.

Also in exciting news I finally bought a new camera after breaking mine about 2 weeks ago. Truthfully, I have been using a cell phone to take photos of my recipes which is killing me inside better pictures to come.

Prep Time

Chicken Cabbage Cups

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U garlic cloves, minced
  • 2 tbsp brown sugar (honey, agave, or Stevia)
  • 4 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp ketchup
  • 1 tbsp lemon juice
  • 1 tbsp hot mustard
  • 1/2 tsp sesame oil
  • 2 tsp Sriracha
  • 2 tbsp. water
  • 1 lb boneless skinless chicken breast, chopped
  • 1 U red pepper, diced
  • 1 cup water chestnuts, diced
  • 1/4 U red onion, diced
  • 1 U head napa cabbage
  • 1 tsp vegetable oil

Nutritional Facts

Serving Size: 
3-4 wraps
Amount Per Serving
Calories 223
Calories from Fat 29
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 56mg
Sodium 828mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 11g
Protein 27g


  1. In a small bowl, combine all of the ingredients for the stir fry sauce (garlic through water) and whisk together well. Set aside 1/2 of the recipe to use as sauce with the chicken cabbage cups.
  2. Heat the vegetable oil in a large non stick pan or wok. Add the diced chicken, onions, peppers, water chestnuts, and garlic and cook for 2-3 minutes until it starts to become fragrant. Add the remaining stir fry sauce and cook for an additional 5-7 minutes until sauce begins to thicken slightly and chicken is cooked through.
  3. Serve in individual pieces of napa cabbage with fresh cilantro, bean sprouts, and scallions. Add additional stir fry sauce or chili paste to your liking.
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