Chicken Chili And Lime Lettuce Wraps Recipes

CHILI LIME CHICKEN LETTUCE WRAPS

Steps:

• Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
• In a medium bowl, combine 1 tablespoon of olive oil, chopped cilantro, lime juice and 3-4 teaspoons of the fajita seasonings. Reserve 2 tablespoons of the chicken marinade for drizzling on the chicken at the end.
• Pour remainder of the marinade into a large zip-top bag along with the chicken. Seal bag tightly and press the bag with your hands to evenly distribute the marinade and allow to sit while you prepare the vegetables.
• Slice the the onions and bell peppers.
• Heat 1 tablespoon olive oil (or butter for keto) in a 12" skillet over medium high heat. Add the onions and allow to cook for about 5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with 1 - 1 1/2 teaspoons of the reserved fajita seasonings. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 3 minutes longer. Transfer and set aside on a plate.
• Melt remaining 1 tablespoon of oil on the same skillet and brown the chicken. Cook for 5-6 minutes, or until cooked through. Add the reserved chicken marinade to the skillet and cook for an additional 30 seconds. Remove from heat.
• Assemble lettuce wraps by placing a spoonful of chicken/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.

CHICKEN, CHILI AND LIME LETTUCE WRAPS

Steps:

• Preheat grill to 425°F Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl.
• Remove 2 tablespoons and brush over chicken. Place chicken on hot grill and cook for 8 minutes or until chicken is cooked through.
• Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours.
• To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions.

CHICKEN, CHILI AND LIME LETTUCE WRAPS

Steps:

• Preheat grill to 425°F. Stir together honey, lime juice, chili garlic sauce, sesame oil and soy sauce in a medium bowl. Remove 2 tablespoons and brush over chicken. Place chicken on hot grill and cook for 8 minutes or until chicken is cooked through. Remove from grill and let cool slightly. Cut into bite-size pieces and stir into sauce; refrigerate for 10 minutes or up to 24 hours. To serve, spoon chicken into lettuce leaves and top with almonds, cilantro and green onions. Makes 4 main dish or 8 appetizer servings.

CHICKEN LETTUCE WRAPS

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.

CHICKEN LIME LETTUCE WRAPS

Steps:

• Heat stove to medium high heat, and place chicken on skillet and cook until it is almost all the way cooked through.
• Add the red wine vinegar, lime juice, sugar, salt, and black pepper in skillet.
• Once fully combined, add the green onions, garlic and cilantro until they are soft, but not overcooked.
• Spoon the chicken mixture into lettuce shells or pieces (or tortillas if preferred). Eat immediately and enjoy!

LIME & PEPPER CHICKEN WRAPS

Steps:

• Toss the chicken with the lime zest and juice, pepper, oil and a little salt. Cook on a griddle pan or barbecue for 6-8 mins, turning until evenly cooked and nicely browned.
• Heat the tortillas in the microwave, following pack instructions. Spread a little guacamole over each tortilla, top with some lettuce and chicken, then drizzle over the yogurt. Roll up and enjoy.