Chinese Tacos Lettuce Wraps Recipes

TACO LETTUCE WRAPS

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
• Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"

Steps:

• Preparation: Mince chicken breast meat.
• Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
• Wash lettuce thoroughly, tear into round leaves and set on small plates.
• (The piece of lettuce should look like a bowl.) Mince peanuts.
• Cooking: Deep fry the rice noodles and set in the center of lettuce.
• Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
• Add the chicken meat and cook over medium heat until almost dry.
• Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
• Remove from the stove and pour mixture over the fried rice noodles.
• Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
• Drizzle with hoisin sauce.
• Eat and enjoy!

LETTUCE LEAF TACOS

Steps:

• Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
• Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
• Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
• Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.

ASIAN LETTUCE WRAPS

Steps:

• In a large skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes or until no longer pink, breaking into crumbles. Add jalapeno, green onions and garlic; cook 2 minutes longer. Stir in basil, lime juice, soy sauce, chili garlic sauce and sugar; heat through., To serve, place turkey mixture in lettuce leaves; top with cucumber, carrot and bean sprouts. Fold lettuce over filling.

CHEESECAKE FACTORY LETTUCE WRAPS

Steps:

• Chicken Satays:.
• Cut chicken into 3/4 inch strips.
• Place in a shallow glass dish.
• Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
• Add water and mix thoroughly.
• Pour over chicken.
• Toss to coat all of the chicken pieces.
• Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
• Soak bamboo skewers 20 minutes in cold water to keep them from burning.
• Drain the chicken and reserve the marinade.
• Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
• Brush chicken and onions with reserved marinade.
• Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.
• Bean Sprouts:.
• Heat the oil in a frying pan.
• Add the bean sprouts along with the other ingredients.
• Cook over a medium-high heat until the bean sprouts are tender.
• Chill in the refrigerator until ready to serve.
• Thai Coconut Curry Noodles:.
• Place the noodles in hot water, separating with a fork.
• Let the noodles soak until tender or according to the directions on the package.
• Drain and keep warm.
• In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
• When it begins to simmer, add in the remaining ingredients.
• Continue to simmer for approximately 2 minutes.
• Stir in the noodles and serve.
• Thai Marinated Cucumbers:.
• Combine the vinegar, sugar, water and salt in a small pan.
• Cook over a medium heat, stirring until it boils and the sugar is dissolved.
• Remove from heat and let it cool to room temperature.
• Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8 inch slices.
• Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
• Cover and refrigerate for up to 2 hours.
• Tamarind Cashew Dipping Sauce Recipe #453585.
• Peanut Sauce Recipe #453586.
• Sweet Chili Dipping Sauce Recipe #453589.
• Putting it All Together:.
• Remove the hard stems from the bottom of each leaf of lettuce.
• Wash and dry the leaves and arrange in a group on a larger platter.
• Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
• Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
• Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
• Fold the leaf in half and enjoy!

CHINESE TACOS (LETTUCE WRAPS)

Steps:

• 1. In a sauté pan brown the chicken in the grape seed and sesame oil. Add 1 bunch of green onions, chopped, the dry seasonings, the fresh ginger and the mushrooms. Sauté until the chicken is done. Try the five spice before you add it, some people don't like the flavors.
• 2. Add the veggies, sesame seeds and ponzu sauce and sauté for an additional 10 minutes. Then stir in 1/2 cup of the teriyaki or lettuce wrap sauce.
• 3. Cut the lettuce into palm size pieces. Place a heaping scoop of the meat mixture into each one. Drizzle each with a little of the teriyaki or lettuce wrap sauce, sprinkle some sesame seeds and a few green onions on top, and that's it!