Thai Spicy Tuna Lettuce Wraps Food
THAI SPICY TUNA LETTUCE WRAPS
Canned tuna, chilies, green onion, sesame oil and a spicy mayo on top of lettuce leaves turns this into a great appetizer or even a light meal. My family said, 'It's so good you can't tell it's canned tuna.'
Provided by Bumble Bee
Categories Trusted Brands: Recipes and Tips Bumble Bee Seafoods
Time 20m
Yield 4
Number Of Ingredients 21
Steps:
- Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
- Empty drained tuna into a large bowl. Break up tuna into large chunks.
- Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
- Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
- In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
- Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
- Garnish with cilantro or Thai basil if you like.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 14.6 g, Cholesterol 48.3 mg, Fat 7.7 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 1.1 g, Sodium 1250 mg, Sugar 5.9 g
THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
THAI LETTUCE WRAPS
This is one of Rachael Ray's recipes that I got off of the food network website. They're really incredible! Talk about flavor! It's from her 30 minute meals show. However, this took me about 35 minutes to make (with the sesame noodles that she made with them on the same show) probably because I can't chop as fast! They go perfectly with her recipe for 'Cold and Spicy Sesame Noodles'(which can be made un-spicy very easily), which I will also be posting.
Provided by ChipotleChick
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over high until hot.
- Add the vegetable oil, then the chicken.
- Cook for two minutes stirring constantly.
- Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
- Stir-fry another two minutes.
- Add the plum sauce and toos for one minute, then add the basil.
- Drizzle in fish sauce and turn to coat evenly.
- Pour into a bowl.
- Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
- Sprinkle cucumber over it and fold to eat like a taco.
SPICY THAI-STYLE LETTUCE WRAPS
Any leftover pulled or shredded meat--think rotisserie chicken or pulled pork--would work in these quick and flavorful wraps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Number Of Ingredients 11
Steps:
- Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.
SPICY ASIAN LETTUCE WRAPS
Originally a Cooking Light recipe, these wraps are great as a festive appetizer or a simple supper. I've added a few ingredients according to my own taste, and these are a hit every time I make them. Great for a dinner if you're short on time (or trying to beat the heat in the kitchen in the summer). Serve with a simple salad and a spicy dipping sauce! You can also replace the chicken with cubed tofu or cooked pork--I've had good luck with both!
Provided by velorutionista
Categories One Dish Meal
Time 20m
Yield 24 wraps, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
- While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles, chicken, and nuts to soy sauce mixture; toss well to coat. Stir in carrots and cucumber, if using.
- Spoon 1/3 to 1/2 cup chicken mixture down center of each lettuce leaf; roll up. Serve immediately.
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- In a quart jar or bowl, layer the sliced cucumbers, carrots, and red onion. In a separate bowl, stir together the vinegar, water, sugar, ginger, salt and red pepper flakes. Microwave for 30-45 seconds until warm. Stir to dissolve the sugar.
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- First, make the peanut vinaigrette. Whisk together soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, garlic, lime juice. Once it’s emulsified, set it aside.
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