Quick Easy Chicken Lettuce Wraps Recipes

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QUICK CHICKEN LETTUCE WRAPS



Quick Chicken Lettuce Wraps image

Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace-especially for those on a low-carb diet.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

3 tablespoons chicken broth
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or additional chicken broth
1-1/2 teaspoons cornstarch
1/2 pound ground chicken
1 teaspoon canola oil
1/4 cup shredded carrot
1 teaspoon minced fresh gingerroot
1/3 cup plum or seedless raspberry preserves
2 teaspoons hoisin sauce
1/8 teaspoon hot pepper sauce
1 green onion, thinly sliced
4 Bibb or Boston lettuce leaves

Steps:

  • In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender. , Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion. , Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.

Nutrition Facts : Calories 354 calories, Fat 12g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 1025mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 1g fiber), Protein 20g protein.

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.

Provided by tierncooks

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 6

Number Of Ingredients 15

1 ½ pounds ground chicken
1 red bell pepper, cut into large dice
½ cup soy sauce
2 tablespoons rice wine vinegar, or more to taste
1 tablespoon grated fresh ginger
5 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon Asian (toasted) sesame oil
½ cup chunky peanut butter
3 tablespoons hot water
3 tablespoons soy sauce
5 dashes hot pepper sauce (such as Tabasco®)
6 large leaves of iceberg lettuce
2 carrots, shredded
1 tablespoon chopped green onion, or to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
  • Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  • Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
  • Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g

QUICK & EASY CHICKEN LETTUCE WRAPS



Quick & Easy Chicken Lettuce Wraps image

Make and share this Quick & Easy Chicken Lettuce Wraps recipe from Food.com.

Provided by Artbyhildy

Categories     Asian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

2 large chicken breasts, cut up in bite size pieces
2 tablespoons avocado oil
8 ounces of shredded coleslaw mix
2 large garlic cloves, mashed
2 tablespoons coconut, amino (or to taste)
1 dash black pepper, to taste
about 4 - 6 large romaine leaf (washed and dried)
1/2 teaspoon hot sauce (optional)

Steps:

  • Using a wok, heat 1 - T avocado oil on high/medium high heat.
  • Add cut up chicken with a mashed garlic clove. Quick stir fry till almost done (1 - 2 min).
  • Remove chicken from wok and set aside.
  • Heat the second T avocado oil on high heat and add the bag of shredded coleslaw mix, another garlic clove mashed and 1-T Organic Coconut Aminos (to taste) until fairly soft.
  • Toss the chicken back into wok with veggies. Black pepper to taste. You can also add a bit more coconut aminos to taste. Heat through till chicken is done, another minute or two. Do not overcook chicken.
  • Serve in lettuce cups. Romaine was great. I drizzled a wee bit of Siracha for some heat on top -- yum. Enjoy!

Nutrition Facts : Calories 465.5, Fat 33, SaturatedFat 10.3, Cholesterol 92.8, Sodium 115.8, Carbohydrate 10.7, Fiber 4.6, Sugar 4.3, Protein 32.6

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