Bangkok Lettuce Wraps Recipes

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

THAI LETTUCE WRAPS

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!

33 BEST LETTUCE WRAPS RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lettuce wrap recipe in 30 minutes or less!

BANGKOK WRAP

Steps:

• In medium bowl, combine carrot, cucumber, cabbage, rice and pork. Season with salt and pepper. In small bowl, whisk together agave, vinegar, peanut butter, cilantro, ginger and garlic. Heat dressing in small saucepan, stirring until thickened, about 3 to 4 minutes. To assemble wraps, lay lettuce leaves on work surface. Spoon 1/2 cup pork mixture in center of leaf. Drizzle each wrap with 2 tablespoons dressing. Fold in sides to wrap.*Preparing Pork for Your Favorite Wrap: Season a 1-1/2 lb. boneless pork roast with salt and pepper brown on all sides in a hot nonstick skillet with a little olive oil. Add 1/2 cup chicken broth or water to pan, lower heat, cover tightly and simmer for 1-1/2 hours, until roast is very tender. Check pan occasionally for liquid level if broth has evaporated, add a little more to pan to maintain a moist cooking environment. Remove roast from pan, let cool slightly and shred or chop pork coarsely. A 1-1/2 lb. roast will yield 4 cups of pork. Use immediately or cover and refrigerate up to 4 days, until ready to use. Serve cold or reheated.