Thai Peanut Chicken Lettuce Wraps Food

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

THAI PEANUT CHICKEN LETTUCE WRAPS

Steps:

• Heat a large nonstick skillet over medium heat.
• Once hot, spray with cooking spray.
• Stir in onion, carrot, and red bell pepper.
• Cook, stirring regularly, for 5 minutes.
• Add in coconut oil, ground chicken, and soy sauce.
• Cook, breaking it up as you go, until the meat is cooked and no longer pink.
• Stir in peanut sauce and lime juice.
• Taste and re-season with salt or other spices, if necessary.
• Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
• Enjoy!

THAI PEANUT BUTTER CHICKEN WRAPS

Steps:

• STIR together peanut butter, pad thai sauce and green onions in a medium bowl until combined.
• PLACE tortilla on microwave-safe plate. Spread 1/4 of peanut butter mixture on tortilla to about 1/2-inch of edge. Microwave on HIGH (100% power) for 20 seconds.
• LAYER chicken, then lettuce on top. Wrap burrito style: Fold one edge of tortilla up about 1-inch over filling. Fold right and left sides over folded edge. Roll up ending with loose edge on bottom. Cut in half diagonally.
• REPEAT with remaining tortillas.

MY THAI CHICKEN WRAPS

Steps:

• Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

PEANUT CHICKEN LETTUCE WRAPS

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Stir in garlic and ginger until fragrant, about 1 minute. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

CROCKPOT PEANUT THAI CHICKEN LETTUCE WRAPS

Steps:

• Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
• Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
• Cook on low for 6-8 hours or high for 3-4 hours.
• Shred chicken and add back about ¼ cup of the peanut sauce.
• Serve on lettuce with green onions and peppers (or any other Thai fixings).

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Steps:

• Heat a grill pan over high heat.
• Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
• Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together.
• Stream in vegetable oil.
• Slice cooked chicken on an angle.
• Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

THAI CHICKEN LETTUCE WRAPS WITH PEANUT SAUCE

Steps:

• Gather all of your ingredients, wash the vegetables, shred and cut the carrots, cucumber and chicken.
• Combine all ingredients for the sauce except the water. Whisk until smooth. Use the water to thin the sauce to desired consistency.
• Turn the grill to 400°F and heat it through while preparing the sauce and chicken.
• Add the chicken breast strips to a bowl and mix together with a ½ cup of the prepared peanut sauce and 2 tsp of kosher salt.
• Grill the chicken strips on each side for about 2-3 minutes per side, or until cooked through in the middle. Then, remove to a bowl and cover with foil to keep warm until ready to serve.
• Arrange all the ingredients on a large platter, then pour the sauce into a dish and place it in the middle. Pour a little bit of the peanut sauce on top of the chicken and sprinkle with the chopped peanuts. The Thai Lettuce Wraps can be pre-wrapped by adding a little bit of each ingredient to a butter lettuce leaf and then wrapping it into a roll, or each guest can create their own wrap.

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY

Steps:

• In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
• Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
• Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
• Allow chicken to marinate for 30 minutes to an hour.
• Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
• Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
• Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
• Wrap like a burrito and enjoy.

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE

Steps:

• In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
• Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
• Pour the majority of the marinade over the chicken tenders, leaving approximately 3 to 4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
• Allow the chicken to marinate for 30 minutes to an hour.
• Lightly brush a baking sheet with 1 tablespoon of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another.
• Bake in oven for 20 to 25 minutes at 425 degrees F or until the top of the chicken appears golden brown.
• Once the chicken is baked, allow the tenders to sit for 5 to 10 minutes.
• To Assemble:
• Once cooled, lay tenders down on large segments of butter lettuce and top with leftover marinade, leftover herbs and leftover sweetened coconut.
• Wrap like a burrito, serve, and enjoy!