Hot And Spicy Leaf Wraps Recipes

SPICY CHICKEN LETTUCE WRAPS

Spicy Chicken Lettuce Wraps image

This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound chicken tenderloins, cut into 1/2-inch pieces
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
2 garlic cloves, minced
1/3 cup stir-fry sauce
1 teaspoon reduced-sodium soy sauce
8 Bibb or Boston lettuce leaves
1/4 cup salted peanuts
2 teaspoons minced fresh cilantro

Steps:

Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.

HOT AND SPICY LEAF WRAPS

Hot and Spicy Leaf Wraps image

These hors d'oeuvres, brought to us by chef and author Jeffrey Alford, are inspired by a traditional Lao recipe.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 13

Ingredients

1/4 cup Asian fish sauce
1/4 cup palm sugar
1/4 cup freshly squeezed lime juice
1 tablespoon black-rice vinegar
2-inch piece ginger, peeled and cut into 1/8-inch dice (3 tablespoons)
2 medium shallots, cut into 1/4-inch dice (1/4 cup)
Dry-Roasted Grated Coconut
1/2 cup Dry-Roasted Peanuts Dry-Roasted Peanuts
1/2 cup small dried shrimp
1 lime, cut into tiny wedges or cubes (with the peel)
1 cup fresh cilantro leaves
3 tablespoons minced Thai bird or serrano chiles
2 heads Bibb lettuce leaves, well washed and dried

Steps:

Make the sauce: In a medium bowl, combine fish sauce, sugar, lime juice, and vinegar. Stir to combine; set aside.
Arrange the filling ingredients in attractive piles on a large platter. Place a platter or large bowl of the leaf lettuce nearby. Put out several bowls of the sauce. Allow guests to create their own bundles: Place a little coconut on a leaf, top with a pinch each of ginger, shallot, roasted peanuts, dried shrimp, lime, cilantro, and chile. Drizzle with sauce, roll into a bundle and eat immediately.

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