GRILLED CHICKEN LETTUCE WRAPS
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a grill to medium-high heat.
- Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
- While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
- Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
- Shred the chicken with a fork, or dice with a knife.
- Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
- Preheat a grill to medium heat.
- Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
- With your knife, slice the corn kernels from the cob and add to a bowl.
- Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.
Nutrition Facts : Calories 518 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 132 milligrams, Sodium 1068 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 58 grams, Sugar 31 grams
GRILLED APRICOT LETTUCE WRAPS WITH THAI HERBS
This is a delicious and light vegetable recipe to pair with your grilled dishes. Grilling stone fruit concentrates the sweetness. By adding the refreshing flavors of Thai herbs, you can create an appetizing starter or side dish for your summer meal.
Provided by Chad Sarno
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a heavy-duty (preferably cast-iron) grill pan over medium-high. Combine the honey, white balsamic vinegar, and 2 tablespoons of warm tap water in a small mixing bowl. Slice the apricots in half, and remove and discard the pits. Dip the apricot halves in the honey-vinegar glaze, then place cut side down on the hot grill pan. Brush the outside of the apricots with a little extra glaze.
- Meanwhile, coarsely chop the water chestnuts, and add them to a medium mixing bowl. When the apricots begin to soften and caramelize, after about 4-6 minutes, remove them from the pan and chill in the refrigerator while you finish chopping the other ingredients.
- Slice the mint, basil, and cilantro. Add to the mixing bowl. Slice the red Thai chili, and add to the bowl. Remove the apricots from the refrigerator, coarsely chop, and add to the mixing bowl. Squeeze half of a lime into the bowl. Season with a pinch of sea salt and mix gently to combine.
- Remove the tougher outer leaves of the lettuce, and pull at least 4 to 6 of the more tender inner leaves to use as cups. Fill each one with a generous ¼ cup of the apricot-herb mixture.
- In a blender, combine almond butter, tamari, tamarind paste, ginger, garlic, dates, and a few tablespoons of water. Drizzle sauce over the lettuce cups or serve as a dressing on the side. Garnish with chopped nuts.
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.
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!
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