THAI CHICKEN LETTUCE CUPS
Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Appetizers Lunch
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ASIAN-STYLE CHICKEN LETTUCE WRAPS
This popular appetizer item is transformed into a healthy main course.
Categories Dinner,Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
- Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
- Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a "U." (The leaf won't fold closed.)
- Serving size: six-filled lettuce wraps
Nutrition Facts : Calories 80 kcal
HG'S TOTALLY THAI CHICKEN LETTUCE CUPS - WW POINTS = 4
Here is a new Hungry Girl Recipe! "Peanutty and delicious, these wraps are great for lunch, for dinner, or as a snack!" PER SERVING (entire recipe): 227 calories, 4.5g fat, 875mg sodium, 21g carbs, 3g fiber, 12.5g sugars, 23g protein -- POINTS® value 4*
Provided by senseicheryl
Categories Lunch/Snacks
Time 20m
Yield 1 serving of lettuce cups, 1 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well and refrigerate until you're ready to assemble your cups.
- Bring a pan misted with nonstick spray to medium-high heat on the stove. Add chicken and sprinkle with garlic powder. Cook chicken, stirring occasionally, until cooked through, about 4 minutes.
- Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from the fridge.
- To assemble, evenly distribute the veggie mixture and the chicken among the lettuce "cups." If you like, finish with a squirt of lime juice and/or a sprinkle of sesame seeds. Chomp chomp!
Nutrition Facts : Calories 533.1, Fat 27.6, SaturatedFat 6.3, Cholesterol 68.1, Sodium 281.3, Carbohydrate 67.4, Fiber 29.1, Sugar 15.4, Protein 32.2
CHICKEN SATAY LETTUCE CUPS
This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
- For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
- For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
- Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
- Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.
HG'S EXPLODING CHICKEN TAQUITOS - WW POINTS = 4
Here is another Hungry Girl Recipe: "Roll With It! These li'l Mexican treats are so stuffed, they're almost guaranteed to crack a bit when you bake 'em in the oven -- hence the name "Exploding." De verdad!" Serving Size: 2 taquitos Calories: 197 Fat: 2.5g Sodium: 594mg Carbs: 22.5g Fiber: 3g Sugars: 2g Protein: 20.5g POINTS® value 4*
Provided by senseicheryl
Categories < 30 Mins
Time 29m
Yield 8 taquitos, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
- Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
- Prepare a baking sheet by spraying with nonstick spray, and set it aside.
- Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
- Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!
Nutrition Facts : Calories 244.5, Fat 7.2, SaturatedFat 1.8, Cholesterol 35.4, Sodium 311.5, Carbohydrate 24.1, Fiber 3.5, Sugar 1.4, Protein 21.2
HG'S VEGGIE-FRIENDLY ASIAN LETTUCE WRAPS - WW POINTS = 4
This is a Hungry Girl Recipe. I haven't tried it yet but it sounds so good! Here are the nutrition facts from the website: PER SERVING (3 wraps): 220 calories, 3.5g fat, 971mg sodium, 30g carbs, 8g fiber, 10g sugars, 21g protein -- POINTS. value 4* This recipe from the HG cookbook is TOO good... Make it immediately!
Provided by senseicheryl
Categories Lunch/Snacks
Time 15m
Yield 6 lettuce cups, 2 serving(s)
Number Of Ingredients 10
Steps:
- To prepare sauce: combine soy sauce, sugar, chili garlic sauce and oil in a small dish. Mix well and set aside.
- Bring a medium pot sprayed with nonstick spray to medium heat. Place all ingredients, except for the scallions and lettuce leaves, into the pot. Add the sauce and stir. Cook for 2 - 3 minutes.
- Add scallions, cook for 1 minute more, and remove from heat.
- Divide mixture evenly among the 6 lettuce "cups" and enjoy 'em wrap-style (fold 'n chew!).
Nutrition Facts : Calories 284, Fat 11.3, SaturatedFat 2.7, Sodium 1389.2, Carbohydrate 26.4, Fiber 7.4, Sugar 12.3, Protein 21.7
THAI CHICKEN LETTUCE CUPS
Fresh, light Thai flavor - from Cooking Light and one of my new favorites. The filling can be done ahead of time and reheated before filling the leaves or served cold. Both are wonderful
Provided by stacylu
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in food processor; pulse until coarsely ground.
- Heat a large nonstick skillet over medium heat.
- Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
- Drain well, transfer to a large bowl.
- Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
- Place 1/3 c chicken mixture into each lettuce leaf.
- Serve with peanuts and serrano.
Nutrition Facts : Calories 261.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 604, Carbohydrate 8.4, Fiber 1.4, Sugar 3.9, Protein 26.3
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