CHICKEN LETTUCE WRAPS
These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.
Provided by tierncooks
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
- Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g
QUICK CHICKEN LETTUCE WRAP
So easy, so tasty. Try this quick Chicken Lettuce Wrap dinner recipe. It's ready in no time and just might become a family favorite.
Provided by Stacey Doyle
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- In a small bowl, combine soy sauce, honey, and fish sauce. Set aside.
- In a large skillet, heat the oil over medium-high heat, add the spring onions and minced garlic, and sauté for about 2 minutes or until just softened.
- Add the ground chicken, stirring occasionally to prevent catching and cook for about 5 - 8 minutes or until meat is cooked through.
- Add the soy sauce mixture, stirring in to incorporate well and allow to cook for about 3 - 5 minutes or until liquid has almost completely reduced. Give it a taste to see if you need to adjust seasoning, add salt if needed.
- Serve tasty chicken with lettuce or tortilla shells, garnish with cilantro and a squeeze of lime.
Nutrition Facts : Calories 322 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 29 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1234 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
QUICK CHICKEN LETTUCE WRAPS
Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace-especially for those on a low-carb diet.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender. , Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion. , Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.
Nutrition Facts : Calories 354 calories, Fat 12g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1025mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 20g protein.
GRILLED CHICKEN LETTUCE WRAPS
Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
- For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
- Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
- Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
- To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.
CHICKEN LETTUCE WRAPS
Things are about to get tasty with these Asian inspired chicken lettuce wraps. Simple to make in one pan, they are full of fresh and spicy flavors and make for a delicious appetizer or low carb main.
Provided by Neli Howard | Delicious Meets Healthy
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Make the sauce by combining and stirring all ingredients in a bowl. Set aside.
- In a large saucepan, heat sesame oil. Add onion and sauté until mostly cooked.
- Add in garlic and ginger for one minute, then add in ground chicken.
- Allow chicken to cook almost all the way through.
- Add in the prepared sauce to the chicken and reduce heat to let simmer.
- Stir in diced red bell pepper, water chestnuts & green onions. Simmer and allow the sauce to thicken. Once thickened, remove from heat.
- Add about 1/3 cup chicken mixture to each butter leaf and add toppings.
- Store the remainder in the fridge for up to five days.
Nutrition Facts : Calories 271 kcal, Carbohydrate 14 g, Protein 22 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 98 mg, Sodium 588 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
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
QUICK & EASY CHICKEN LETTUCE WRAPS
Make and share this Quick & Easy Chicken Lettuce Wraps recipe from Food.com.
Provided by Artbyhildy
Categories Asian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Using a wok, heat 1 - T avocado oil on high/medium high heat.
- Add cut up chicken with a mashed garlic clove. Quick stir fry till almost done (1 - 2 min).
- Remove chicken from wok and set aside.
- Heat the second T avocado oil on high heat and add the bag of shredded coleslaw mix, another garlic clove mashed and 1-T Organic Coconut Aminos (to taste) until fairly soft.
- Toss the chicken back into wok with veggies. Black pepper to taste. You can also add a bit more coconut aminos to taste. Heat through till chicken is done, another minute or two. Do not overcook chicken.
- Serve in lettuce cups. Romaine was great. I drizzled a wee bit of Siracha for some heat on top -- yum. Enjoy!
Nutrition Facts : Calories 465.5, Fat 33, SaturatedFat 10.3, Cholesterol 92.8, Sodium 115.8, Carbohydrate 10.7, Fiber 4.6, Sugar 4.3, Protein 32.6
QUICK ASIAN LETTUCE CHICKEN WRAPS
Just came up with this while trying to find a way to make chicken wraps that were flavorful enough to add some variety to the Atkins diet.
Provided by moergan
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken breasts into thin strips. Add butter to skillet and melt over medium to high heat. Add onion and garlic and cook 1 minute to get the flavors flowing into the butter. Add chicken, hoisin sauce and cook until chicken is white on the outside but still pink on the inside (approximately 5 minutes). Add the chinese five spice, black pepper and soy sauce and cook another 5 minutes on medium to high heat, reduce temperature and simmer covered 5-10 minutes so the chicken becomes tender.
- Fold into lettuce wraps!
- This is very filling, low carb and low calorie. Enjoy!
CHICKEN LETTUCE WRAPS
Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. -Kendra Doss, Smithville, Missouri
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Nutrition Facts : Calories 230 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
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