Spicy Chicken Lettuce Wraps Recipes

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SPICY SZECHUAN CHICKEN LETTUCE WRAPS



Spicy Szechuan Chicken Lettuce Wraps image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 31m

Yield 6 servings

Number Of Ingredients 14

3 boneless skinless chicken breasts
1/4 cup shredded daikon radish
2 carrots, shredded
1/4 cup bean sprouts
3 stalks (1/2 cup) scallions
1/4 cup Szechwan sauce
1 tablespoon Chinese five-spice powder
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil, for frying
2 tablespoons butter
1 lemon, juiced
1 head Bibb lettuce leaves

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 CHICKEN LETTUCE WRAPS



Spicy Chicken Lettuce Wraps image

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

1 lb ground chicken or 1 lb turkey
2 teaspoons fresh ginger
2 minced garlic cloves
1/4 teaspoon red pepper flakes
2 tablespoons soya sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/3 cup water chestnut, chopped
1/3 cup chopped green onion
1/4 cup chopped peanuts
12 lettuce leaves
1/4-1/2 cup hoisin sauce

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

FIVE-SPICE CHICKEN LETTUCE WRAPS



Five-Spice Chicken Lettuce Wraps image

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons soy sauce
4 garlic cloves, crushed
1 tablespoon packed brown sugar
2 teaspoons Chinese five-spice powder
1 teaspoon salt, divided
2 pounds boneless skinless chicken thighs
1/2 cup white vinegar
1/4 cup water
1 tablespoon sugar
2 medium carrots, shredded
12 Bibb lettuce leaves
1/4 cup thinly sliced green onions
2 tablespoons fresh cilantro leaves
sweetened shredded coconut, optional

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

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

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.

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