Tantalizing Chicken Lettuce Wraps Recipes

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

Ingredients

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

TANTALIZING CHICKEN LETTUCE WRAPS

Tantalizing Chicken Lettuce Wraps image

These are even better (and, I'm convinced, WAY healthier) than the popular restaurant chain best-known for their lettuce wraps. These wraps are gluten-free, as long as you use GF/wheat-free soy sauce/tamari.

Provided by sallybranwyn

Categories Asian Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons canola oil
1 small onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, or to taste, minced
2 teaspoons minced fresh ginger
1 pound ground chicken
5 tablespoons soy sauce
1 tablespoon rice vinegar
1 (8 ounce) can baby corn, drained and chopped
1 (4 ounce) can sliced water chestnuts, drained and finely chopped
1 cup chopped sugar snap peas
1 teaspoon sesame oil
2 heads Boston lettuce, leaves separated

Steps:

Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 13.7 g, Cholesterol 69.2 mg, Fat 15.6 g, Fiber 7 g, Protein 30 g, SaturatedFat 2 g, Sodium 1214.7 mg, Sugar 4.5 g

TANTALIZING CHICKEN LETTUCE WRAPS

Tantalizing Chicken Lettuce Wraps image

These are even better (and, I'm convinced, WAY healthier) than the popular restaurant chain best-known for their lettuce wraps. These wraps are gluten-free, as long as you use GF/wheat-free soy sauce/tamari.

Provided by sallybranwyn

Categories Asian Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons canola oil
1 small onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, or to taste, minced
2 teaspoons minced fresh ginger
1 pound ground chicken
5 tablespoons soy sauce
1 tablespoon rice vinegar
1 (8 ounce) can baby corn, drained and chopped
1 (4 ounce) can sliced water chestnuts, drained and finely chopped
1 cup chopped sugar snap peas
1 teaspoon sesame oil
2 heads Boston lettuce, leaves separated

Steps:

Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 13.7 g, Cholesterol 69.2 mg, Fat 15.6 g, Fiber 7 g, Protein 30 g, SaturatedFat 2 g, Sodium 1214.7 mg, Sugar 4.5 g

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