ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S)!
Asian Chicken Lettuce Wraps (better than P.F. Chang's)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free!
Provided by Laura
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
- Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
- Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Nutrition Facts : ServingSize 1 lettuce wrap (1/6 recipe), Calories 209.1 kcal, Carbohydrate 14.3 g, Protein 18.7 g, Fat 9.2 g, SaturatedFat 1.9 g, Cholesterol 43.6 mg, Sodium 675 mg, Fiber 1.4 g, Sugar 8.6 g, UnsaturatedFat 30 g
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
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.
RASPBERRY CHICKEN LETTUCE WRAPS
I saw these on tv a while back and made em for my family when we had a family bbq! They flew off the plate and all of em requested the recipe!
Provided by MeliBug
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
- Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette.
- Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.
Nutrition Facts : Calories 141.1, Fat 5.1, SaturatedFat 0.9, Cholesterol 36.5, Sodium 44, Carbohydrate 9.5, Fiber 1.5, Sugar 5.8, Protein 14
CHICKEN LETTUCE WRAPS
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop.
- Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture.
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
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.
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