Step 1

In a medium bowl, combine the ground chicken with 2 tsp. of the soy sauce and the cornstarch. Set aside.

Step 2

Warm the vegetable oil in a large non-stick skillet. Add the mushrooms and scallions and cook, stirring frequently, until the mushrooms are just starting to brown, about 3 minutes. Add the garlic and ginger and cook for an additional 1-2 minutes.

Step 3

Push the mushroom mixture over to one side of the skillet and add the chicken to the cleared side. Cook the chicken, breaking it up into smaller pieces with a wooden spoon, for about 2-3 minutes. Once it begins to firm up, start stirring it into the mushroom mixture. Add the remaining 2 tsp. of soy sauce, the rice vinegar and the sesame oil. Continue cooking until the chicken is no longer pink, about 5 minutes. Remove the skillet from the heat and set aside.

Step 4

To make the peanut sauce, add all the ingredients except for the water to a small bowl and stir until mostly combined and smooth. This sauce will be thick and it will seem like it won’t ever come together, but keep stirring. Add the water a tablespoon at a time, stirring until fully combined.

Step 5

Add about 2 tablespoons of the peanut sauce to the chicken filling and stir to combine.

Step 6

To assemble the wraps, fill the cabbage leaves about halfway with the chicken filling. Dollop on additional peanut sauce. Top with sliced red pepper, mango, chopped peanuts and fresh cilantro. Enjoy immediately.

Step 7

Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.