SATAY LETTUCE WRAPS
You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice.
Provided by Cara Clark
Categories HarperCollins Lunch Dinner Quick & Easy Chicken Turkey Lettuce Dairy Free Nut Cashew Almond Peanut Free Kid-Friendly
Number Of Ingredients 19
Steps:
- To make the sauce:
- In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
- To make the filling:
- In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
- Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!
SATAY CHICKEN SALAD WRAPS
Steps:
- Put the chicken into a resealable gallon-size plastic bag and pound with the flat side of a meat tenderizer to a thickness of 1/2-inch. Add the rest of the ingredients, except the peanut oil, to a food processor, fitted with the bottom blade or a blender, and pulse 5 to 6 times for 2 seconds each or until well blended. Using a new resealable gallon-size plastic bag, add the chicken and the marinade, mix well and refrigerate for 1 hour.
- While the chicken is marinating, prepare the Asian Mayonnaise.
- Remove the chicken from the marinade and wipe off the excess with a paper towel. Heat a large saute pan over high heat and add 3 tablespoons peanut oil. When the oil is hot, add the chicken, stirring frequently for 3 to 4 minutes. Once cooked through, remove the chicken to a plate and keep warm. To the same pan add the red onions, carrots, red bell peppers, and bok choy and saute for 2 minutes longer. Add in the mung bean sprouts, ginger and garlic and saute for 1 minute. Remove from the heat. Spread all of the naan with the Asian Mayonnaise and top with the chicken satay saute. Roll and serve immediately.
- In a small, nonreactive bowl, combine all the ingredients. Cover and refrigerate for 30 minutes, stirring after 15 minutes.
CHICKEN SATAY LETTUCE WRAPS
Looking for something different to chuck on the barbie? Try these delicious Thai-style wraps made with marinated chicken
Provided by English_Rose
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
- Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
- Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
- When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.
Nutrition Facts : Calories 542.2, Fat 19, SaturatedFat 11.2, Sodium 425.2, Carbohydrate 86.1, Fiber 28.4, Sugar 46.1, Protein 24.3
CHICKEN SATAY WRAPS
Rotisserie chicken or refrigerated grilled chicken strips can be used to speed up the recipe preparation. Whole wheat tortillas are a nice change of pace from traditional flour tortillas.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the oil, peanut butter, onions, soy sauce and pepper until combined. Add the chicken and toss to coat. Sprinkle 1/4 cup coleslaw mix over each tortilla; top with chicken mixture. Roll up tightly.
Nutrition Facts : Calories 321 calories, Fat 16g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 325mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN SATAY LETTUCE WRAPS
Make and share this Chicken Satay Lettuce Wraps recipe from Food.com.
Provided by MixnVixn
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
- Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
- When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
- Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
- Remove from heat and then remove skewers when cooled slightly.
- To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
- Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
- Enjoy!
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