Teriyaki Chicken Lettuce Wraps Food

TERIYAKI CHICKEN LETTUCE WRAPS

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.

@MEALPLANADDICT CHICKEN TERIYAKI LETTUCE WRAPS

Steps:

• Prepare the rice as per the directions on the package.
• Meanwhile, with medium high heat, cook your ground chicken until no longer pink.
• Add the bottle of Edo Japan Teriyaki sauce. Reduce heat and simmer for 3-5 minutes until the sauce is hot.
• Remove the teriyaki chicken from heat.
• Assemble your wraps by filling a lettuce cup with rice, then teriyaki chicken, followed by the veggie toppings.
• Enjoy right away or pack each component up separately and store in the fridge for no more than 4 days.

TERIYAKI CHICKEN LETTUCE CUPS

Steps:

• Heat the chicken according to the package instructions. Let cool slightly, then cut into medium dice.
• Whisk together the lime juice, vegetable oil, sesame oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Add the chicken, rice cakes, cilantro, mint, peanuts, scallions, carrot, cucumber and bell pepper and toss well to coat.
• Lay 12 of the lettuce leaves on a serving platter and double up each with one of the remaining leaves. Divide the chicken salad among the lettuce cups and top with some chili-garlic sauce, the sesame seeds and a squeeze of lime.

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 WRAPS

Steps:

• Combine cabbage and carrots in bowl; set aside.
• Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add chicken. Cook, stirring occasionally, 5 to 7 minutes or until chicken is no longer pink in center. Add cashews and green onions; stir. Continue cooking 1 to 2 minutes or until heated through.
• Place 1/4 chicken mixture onto each tortilla; top with 1/4 cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at open end, roll up tightly to enclose filling.

TERIYAKI STEAK LETTUCE WRAPS

Steps:

• MIX steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minute to marinate.
• PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minute for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minute.
• CUT steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.