ASIAN LETTUCE WRAPS
Super easy, super flavorful, super fast Asian lettuce wraps that everyone will love! Perfect main dish for busy weeknights or make them as an appetizer for a Chinese take-out style dinner party on the weekend.
Provided by Jaclyn
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
- Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
- Meanwhile while turkey is cooking in a mixing bowl whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil and honey, set aside.
- Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
- Heat remaining 1 1/2 tsp oil in now empty side of skillet.
- Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
- Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
- Serve warm in lettuce leaves garnished with sliced green onions.
Nutrition Facts : Calories 305 kcal, Carbohydrate 19 g, Protein 23 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 84 mg, Sodium 606 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
ASIAN LETTUCE WRAPS
Steps:
- Heat a large skillet to med-high heat. Add peanuts and stir occasionally until roasty. Remove from pan and set aside.
- Heat 1 tbsp oil in same skillet over med heat. Add garlic and sauté until softened. Add chicken, stir fry until no longer pink.
- Add onion, pepper, chestnuts and mushrooms. Sauté for 1 min.
- Meanwhile, dissolve the brown sugar in the soy sauce. Add to the vegetables in the pan. Continue to stir fry for about 2 mins.
- Add the hoisin sauce and chili paste.
- Stir in green onions and remove from heat.
- To assemble: Place noodles on the lettuce, then the stir fried meat and veggies, and top with peanuts.
ASIAN LETTUCE WRAPS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- 1 head butter lettuce or Boston Bibb lettuce, leaves separated and soaked in iced water
- In a large bowl gently mix all the ingredients together except the salt and pepper and the lettuce. Cover and refrigerate for 1 hour. Remove from the refrigerator and adjust the seasoning with salt and pepper, if necessary.
- To serve, remove the separated lettuce leaves from the iced water, dry well and put on a serving platter. Add a couple of spoonfuls of the crab mixture into the center of the leaves, fold over and eat!
ASIAN LETTUCE WRAPS
Steps:
- 1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.
ASIAN LETTUCE WRAPS
Sweet and spicy. How can you go wrong? I feel these are similar to the ones served at P. F. Changs. This can be served hot or cold. I usually serve this with a cool yogurt and cucumber salad. I use the leftovers on my lunch salad the next day.
Provided by mollypie
Categories Chicken Breast
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the chicken in the oil in large skillet.
- Add soy, sweet chili /mae ploy sauce, sesame seeds, pine nuts, rice vinegar, garlic,and ginger.
- Cook one minute.
- Wrap in lettuce leaves with chopped peanuts and cilantro.
Nutrition Facts : Calories 355, Fat 22.8, SaturatedFat 3, Cholesterol 79.5, Sodium 426.4, Carbohydrate 9.4, Fiber 3.4, Sugar 0.6, Protein 30.1
VEGGIE OLIVE WRAPS WITH MUSTARD VINAIGRETTE
Eat the rainbow with our simple, healthy, veggie wrap. This olive and veg sandwich makes an easy vegan, low-calorie lunch option to eat al-desko
Provided by Sara Buenfeld
Categories Lunch
Time 10m
Number Of Ingredients 10
Steps:
- Mix all the ingredients except for the tortilla and toss well.
- Put the tortilla on a sheet of foil and pile the filling along one side of the wrap - it will almost look like too much mixture, but once you start to roll it firmly it will compact. Roll the tortilla from the filling side, folding in the sides as you go. Fold the foil in at the ends to keep stuff inside the wrap. Cut in half and eat straight away. If taking to work, leave whole and wrap up like a cracker in baking parchment.
Nutrition Facts : Calories 281 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
CHINESE MUSTARD VINAIGRETTE
This is the dressing used on Wolfgang Puck's Chinois Chicken Salad. He suggests also adding 1 egg yolk to the dressing; if doing so be sure to use pasteurized eggs, or just leave it out as I've done here.
Provided by Brookelynne26
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all of the ingredients, except the peanut oil, in a blender or food processor and blend until smooth. With the machine running, slowly pour in the oil. Taste and adjust the seasonings according to taste.
Nutrition Facts : Calories 144.6, Fat 13.6, SaturatedFat 2.1, Sodium 84.1, Carbohydrate 6.6, Sugar 6.5, Protein 0.2
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