Chili Lime Chicken 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.

THAI CHICKEN LETTUCE WRAPS

Steps:

• In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

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.

CHILLI CHICKEN WRAPS

Steps:

• Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
• Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
• Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins

CHILI LIME CHICKEN

Steps:

• Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
• Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

LEMONGRASS-CHILE-CHICKEN LETTUCE WRAPS

Steps:

• In large bowl, mix sauce ingredients. Refrigerate until ready to serve.
• Heat 3-quart saucepan over high heat. Add oil, lemongrass, chile, garlic and gingerroot; cook 1 minute. Stir in chicken. Cook 5 minutes, stirring frequently, until chicken is no longer pink.
• Stir lime juice, fish sauce, brown sugar, mint and soy sauce into chicken mixture.
• Spoon chicken mixture onto lettuce leaves. Serve with hoisin-lemongrass sauce.