Balsamic Chicken Lettuce Wrap 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

GRILLED CHICKEN LETTUCE WRAPS

Grilled Chicken Lettuce Wraps image

Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 cup chopped artichoke hearts
1 small red onion, diced small
1 Roma tomato, diced small
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon minced rosemary
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 chicken cutlets
10 to 12 butter lettuce leaves
1/2 cup grated Romano cheese
1/3 cup balsamic glaze
1/4 cup prepared pesto
10 basil leaves, torn

Steps:

For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Asian-Inspired Chicken Lettuce Wraps image

Yummy ground chicken lettuce wraps with Asian flavors.

Provided by Ashley Graeff

Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 bunch green onions, sliced
1 (8 ounce) can water chestnuts, drained and diced
¼ cup hoisin sauce
2 tablespoons light soy sauce
1 tablespoon Sriracha
¾ tablespoon rice vinegar
1 teaspoon minced fresh ginger
½ teaspoon red pepper flakes
1 tablespoon olive oil
1 cup diced yellow onion
1 pound ground chicken
3 cloves garlic, minced
1 tablespoon sesame oil
salt and ground black pepper to taste
8 leaves Bibb lettuce, or more as needed

Steps:

Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
Fill lettuce leaves with chicken mixture and top with reserved green onions.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 23.5 g, Cholesterol 66.3 mg, Fat 9 g, Fiber 4.4 g, Protein 29.1 g, SaturatedFat 1.5 g, Sodium 951.5 mg, Sugar 8.9 g

BALSAMIC VINAIGRETTE FOR MEDITERRANEAN CHICKEN LETTUCE WRAP TACOS

Balsamic Vinaigrette for Mediterranean Chicken Lettuce Wrap Tacos image

Use this recipe with the Mediterranean Chicken Lettuce Wrap Tacos from The Cheesecake Factory.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/4 cup balsamic vinegar
1/4 cup red-wine vinegar
1 tablespoon soy sauce
1 1/2 teaspoons chopped shallots
1 tablespoon plus 1 1/2 teaspoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon sugar
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
1 1/2 cups olive oil

Steps:

In a medium bowl, whisk together vinegars, soy sauce, shallots, mustard, garlic, sugar, salt, and pepper. Slowly add olive oil to bowl, using an immersion blender to emulsify.

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