SPICY CHICKEN SAUSAGE LETTUCE WRAPS
I love dishes that you can put together and eat with your hands. I've found that kids really like this fresh-tasting chicken wrap. -Vanessa Campbell, Ford, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the coleslaw mix, squash and pears. Whisk together the oil, vinegar, ginger, crystallized ginger and salt; drizzle over slaw mixture. Toss to coat; set aside., In a large nonstick skillet coated with cooking spray, saute peppers and onion until crisp-tender. Add sausage; cook 4-5 minutes longer. Stir in salad dressing; heat through., Spoon sausage mixture onto lettuce leaves. Top with slaw mixture; sprinkle with cilantro. Fold lettuce over filling.
Nutrition Facts : Calories 273 calories, Fat 16g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 656mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
- Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul
SAUSAGE COBB SALAD LETTUCE WRAPS
I substituted sausage for the bacon to make a lettuce roll-up your family and friends will adore. It's flavorful, crunchy and pretty on the plate. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Mix dressing, blue cheese and watercress. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir in chives., To serve, spoon sausage into lettuce leaves. Top with avocado, eggs and tomato. Drizzle with dressing mixture.
Nutrition Facts : Calories 433 calories, Fat 38g fat (10g saturated fat), Cholesterol 174mg cholesterol, Sodium 887mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
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CHICKEN SAUSAGE LETTUCE WRAPS - RASA MALAYSIA
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5/5 (3)Total Time 23 minsCategory Asian RecipesCalories 174 per serving
- Combine all the ingredients for the Dipping Sauce and whisk to blend. Set aside or refrigerate until use.
- In a large mixing bowl, add in the ground chicken, Thai chili, minced shallots, minced garlic, fish sauce, oyster sauce and tapioca starch. Use your hand or a spatula to combine all the ingredients until well mixed.
- Damp your hands with some water and shape the chicken sausage mixture into 3" (7.5cm) diameter. Place them on a plate. Cover with plastic wrap and chill for 30 minutes.
- Heat the oil in the Anolon Everyday Pan on medium heat. Gently transfer the chicken sausage patties into the Anolon Everyday Pan. Pan-fry until golden brown on both sides and cooked through, about 3-4 minutes each side.
CHICKEN LETTUCE WRAPS (BEST ASIAN RECIPE) - RASAMALAYSIA
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4.7/5 (6)Total Time 20 minsCategory Chinese RecipesCalories 280 per serving
- Mix the ground chicken meat and carrots with all the Marinade ingredients. Set aside for 15 minutes.
- Mix the dipping sauces and set aside. Heat up a wok or pan and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form into nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
- Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.
CHICKEN SAUSAGE LETTUCE WRAPS RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (27)Author Dale TaldeServings 4-6Total Time 1 min
- Combine 2 Tbsp. fish sauce, lime juice, sugar, half of chile and seeds, and 2 Tbsp. water in a small bowl. Whisk to blend; set dipping sauce aside.
- Combine remaining 2 Tbsp. fish sauce, remaining chile and seeds, chicken, shallots, oyster sauce, flour, and garlic in a medium bowl; mix until all ingredients are evenly incorporated. Using damp hands (to prevent the chicken mixture from sticking to your hands while forming the patties), shape chicken sausage mixture into eight 3"-diameter patties (scant 2 1/2 oz. each). Place patties on a plate. Cover and chill for 30 minutes to allow flavors to meld.
- Heat 1 1/2 Tbsp. oil in a medium heavy skillet over medium-high heat. Add 4 chicken sausage patties and cook until browned and cooked through, 3–4 minutes per side. Repeat with remaining 1 1/2 Tbsp. oil and 4 patties.
- Wrap each patty in a lettuce leaf. Garnish with sliced scallion, if using. Serve wraps with dipping sauce.
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