Chicken Filled Lettuce Wraps Recipes

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 LETTUCE WRAPS (MEDITERRANEAN STYLE)

Steps:

• Prepare the lettuce: Pick the leaves that are about the same size, rinse them and let them drain very well.
• Make the everything bagel seasoning: Transfer all the ingredients to a bowl and mix to combine.
• Make the filling: Heat a large saucepan over high heat. Add the olive oil and the chicken and let it brown well without stirring (about 5 minutes). Then stir and cook for another 3-4 minutes or until all the juices are evaporated.
• Reduce heat to medium/high and add the salt, the pepper, the oregano, the everything bagel seasoning and the bell pepper. Cook for 3-4 minutes more or until the chicken is cooked through.Add the tomato paste and stir to combine. Add the tomatoes and the green onions and cook for 1 more minute until warmed through (you want the tomatoes fresh and not cooked). Remove from the heat and set aside .
• Prepare the Greek yogurt sauce: Transfer all of the ingredients in a bowl and mix to combine. Taste and adjust the salt , the garlic and the lemon juice to your liking.
• Make the chicken lettuce wraps: Spread some yogurt sauce on each wrap and top with a couple tablespoons of the chicken filling. Finish with a sprinkle of everything bagel seasoning and some chopped green onions or chives. Serve immediately.

CHICKEN-FILLED LETTUCE WRAPS

Steps:

• In small bowl, mix marmalade, lime juice, soy sauce and gingerroot; set aside.
• In medium bowl, mix peanut sauce and 1 tablespoon of the marmalade mixture. Stir in chicken until coated.
• Spoon about 2 tablespoons chicken mixture onto center of each lettuce leaf; place on large platter. Top with mango, bell pepper, pea pods, peanuts and marmalade mixture. To eat, wrap lettuce around chicken mixture and toppings.

GRILLED CHICKEN LETTUCE WRAPS

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.

CHICKEN LETTUCE WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

CHICKEN LETTUCE WRAPS

Steps:

• Saute the shallots and garlic in sesame oil approx 2 minutes.
• add celery and red pepper approx 3 minutes.
• add chicken (make sure it's diced small) and salt and pepper.
• cook for about 5 minutes and add terriyaki sauce and chili paste stir.
• add cabbage, carrots and spinach continue to stir for about 5 minutes.
• add fresh basil toss and remove from heat. Salt and pepper to taste.
• Fill each lettuce cup with approx 3 or 4 heaping spoonfulls of chicken filling and serve!