THAI CHICKEN LETTUCE WRAPS WITH PEANUT SAUCE
Thai Chicken Lettuce Wraps with Peanut Sauce - Perfect as a Light Dinner or a Fancy Appetizer. The Peanut Sauce can be used for Wraps, Salads and even Thai style pasta.
Provided by Marina | Let the Baking Begin
Categories Appetizer
Time 15m
Number Of Ingredients 17
Steps:
- Gather all of your ingredients, wash the vegetables, shred and cut the carrots, cucumber and chicken.
- Combine all ingredients for the sauce except the water. Whisk until smooth. Use the water to thin the sauce to desired consistency.
- Turn the grill to 400°F and heat it through while preparing the sauce and chicken.
- Add the chicken breast strips to a bowl and mix together with a ½ cup of the prepared peanut sauce and 2 tsp of kosher salt.
- Grill the chicken strips on each side for about 2-3 minutes per side, or until cooked through in the middle. Then, remove to a bowl and cover with foil to keep warm until ready to serve.
- Arrange all the ingredients on a large platter, then pour the sauce into a dish and place it in the middle. Pour a little bit of the peanut sauce on top of the chicken and sprinkle with the chopped peanuts. The Thai Lettuce Wraps can be pre-wrapped by adding a little bit of each ingredient to a butter lettuce leaf and then wrapping it into a roll, or each guest can create their own wrap.
Nutrition Facts : Calories 389 kcal, Carbohydrate 24 g, Protein 32 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 1641 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving
THAI PEANUT CHICKEN LETTUCE WRAPS
These Thai Peanut Chicken Lettuce Wraps are quick, easy, and healthy! Full of veggies: onion, carrot, and red pepper, ground chicken or turkey, and the most delicious homemade easy peanut sauce!
Provided by Jennifer Debth
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium heat.
- Once hot, spray with cooking spray.
- Stir in onion, carrot, and red bell pepper.
- Cook, stirring regularly, for 5 minutes.
- Add in coconut oil, ground chicken, and soy sauce.
- Cook, breaking it up as you go, until the meat is cooked and no longer pink.
- Stir in peanut sauce and lime juice.
- Taste and re-season with salt or other spices, if necessary.
- Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 334 kcal, Carbohydrate 8 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 342 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 BIG wraps
Number Of Ingredients 20
Steps:
- Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
- Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
- Slice cooked chicken on an angle. Toss with veggies and herbs.
- In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
- Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY
Here's what you need: chicken tender, dried adobo seasoning, salt, pepper, peanut butter, soy sauce, sweet chili sauce, rice wine vinegar, cream of coconut, sesame oil, pineapple teriyaki sauce, garlic, ginger, scallions, fresh cilantro, honey-roasted peanuts, sweetened coconut flakes, butter lettuce, leftover marinade, scallions, sweetened coconut, cilantro
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
- Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
- Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
- Allow chicken to marinate for 30 minutes to an hour.
- Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
- Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
- Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
- Wrap like a burrito and enjoy.
Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams
LETTUCE WRAPS
Fans of Asian food will flip over these pretty lettuce packets, filled with a blend of minced chicken, peanuts, gingerroot, and sesame.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
- Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
- Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/16 of Recipe, Sodium 90 mg, Sugar 5 g
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