SPICY CHICKEN LETTUCE WRAPS
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
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.
SPICY SZECHUAN CHICKEN LETTUCE WRAPS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 31m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Split boneless chicken in half. If too thick, pound out to make thinner.
- In a medium bowl, mix together radish, carrots, bean sprouts, and scallions. Add Szechwan sauce.
- In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken breasts lightly with rub. Cut the chicken into strips.
- In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken.
- Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.
SPICY PORK LOIN AND LETTUCE WRAPS
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
- Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
- Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
- Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
SPICY CHICKEN LETTUCE WRAPS
When you're looking for something tasty and unique to serve at your next appetizer party or to compliment a delicious Asian meal......this recipe will suit your needs....very quick and easy!
Provided by Chef Decadent1
Categories Asian
Time 20m
Yield 12 wraps, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth.
- Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through.
- Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through.
- Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up.
- You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired.
- .
Nutrition Facts : Calories 97.3, Fat 4, SaturatedFat 0.7, Cholesterol 26.6, Sodium 291.2, Carbohydrate 5.6, Fiber 0.9, Sugar 2.1, Protein 9.8
SPICY CHICKEN WRAPS
I am addicted to these, and can not stop eating them. So delicious! I'm sure there are a lot of chicken wrap recipes, but had to share! I love it hot, I cook the chicken with hotsauce and BW3 Blazin (yes that's the hottest sauce-yummy!).
Provided by anonymous
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, add about a tablespoon or more of extra virgin olive oil.
- Start to saute onions, for about 3 mins on medium heat.
- Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
- Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
- Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
- oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
- Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
- Opt>Top with sour cream.
- *Variation* Add cooked mexican rice to tortilla.
Nutrition Facts : Calories 977.9, Fat 37.9, SaturatedFat 10.4, Cholesterol 185.6, Sodium 1093, Carbohydrate 81.4, Fiber 6.5, Sugar 7.1, Protein 73.8
FIVE-SPICE CHICKEN LETTUCE WRAPS
Steps:
- In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight. , In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight. , Drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips. , Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.
Nutrition Facts : Calories 236 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 625mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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