TERIYAKI CHICKEN LETTUCE WRAPS
Steps:
- In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside. In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken. Add the sauce then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 inch to 1/2 inch. In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes. In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes. Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side. Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.
TERIYAKI CHICKEN LETTUCE WRAPS
Craft your very own restaurant-style lettuce wraps with dinner tonight by using this recipe for Teriyaki Chicken Lettuce Wraps. Get out the water chestnuts and dry roasted peanuts to make these delicious but easy-to-make bistro-style Teriyaki Chicken Lettuce Wraps.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Microwave SMART ONES, 1 at a time, as directed on package; spoon into large bowl. Cool completely.
- Add water chestnuts; mix well. Spoon onto centers of lettuce leaves; sprinkle with nuts.
- Fold bottom of each lettuce leaf over filling, then fold on both sides, overlapping slightly in center. Secure with toothpicks. Remove and discard toothpicks before serving.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 11 g
TERIYAKI CHICKEN WRAPS
Make and share this Teriyaki Chicken Wraps recipe from Food.com.
Provided by V.A.718
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken in teriyaki sauce, sugar, cornstarch, water, and vegetable oil for 30 minutes.
- Cook chicken in a skillet over medium high heat until done.
- Chop lettuce, carrot, cucumber, and scallions. Toss with enough catalina dressing to lightly coat vegetables.
- Warm tortillas in the microwave.
- Roll chicken and vegetables in tortillas, and serve.
Nutrition Facts : Calories 373.7, Fat 15.9, SaturatedFat 2.7, Sodium 1973.3, Carbohydrate 49.7, Fiber 3.3, Sugar 11.2, Protein 8.8
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