Lemon Chicken Lettuce Wraps Recipes

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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

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

HONEY LEMON CHICKEN LETTUCE WRAPS RECIPE - (4.1/5)



Honey Lemon Chicken Lettuce Wraps Recipe - (4.1/5) image

Provided by sulli5301

Number Of Ingredients 11

1 Tbsp coconut oil
2 Cloves garlic, finely chopped
2 Chicken breasts, finely diced
2 Tbsp soy sauce
Just and zest of 1 lemon
3 Tbsp Nature Nate's Raw and Unfiltered Honey
1/2 tsp Poppyseeds
6 Butter lettuce leaves
1 CUP Julienned carrots
1/4 CUP Microgreens or cilantro
1 1/2 CUPS cooked jasmine or sticky rice (optional)

Steps:

  • 1. In a large skillet over medium-high heat, melt coconut oil. 2. Add garlic and cook until aromatic, about 30-45 seconds. 3. Add diced chicken and soy sauce to the pan, saute just until chicken is barely pink. 4. Add lemon zest and honey, turn heat to medium and cook just until honey is caramelized. 5. Toss in poppyseeds. 6. Serve in lettuce leaves (with rice, if desired). Top with julienned carrots, a fresh squeeze of lemon juice and microgreens as garnish.

GRILLED CHICKEN LETTUCE WRAPS WITH LEMON-GREEN OLIVE TAPENADE



Grilled Chicken Lettuce Wraps with Lemon-Green Olive Tapenade image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 25

1/3 cup olive oil
2 lemons, zested and juiced
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
6 boneless skinless chicken breasts
1 cup Spanish olives with pimiento, sliced
1/3 cup coarsely chopped cilantro, packed
1/3 cup extra virgin olive oil
1 tablespoon lemon zest
2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 1/2 chipotle peppers in adobo sauce
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 quarts chicken broth
4 cloves garlic, minced
1 1/4 cups orzo
2 tablespoons olive oil
1/2 cup fresh parsley leaves, chopped
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 head leaf lettuce, washed and dried, for serving

Steps:

  • For the marinade: In a large resealable plastic bag, combine oil, lemon juice, zest, vinegar, garlic and pepper. Add chicken breasts, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally.
  • For the tapenade: Combine ingredients in a food processor and pulse until finely chopped. Set aside. Can be made a day ahead.
  • For the grill rub: Preheat outdoor grill or grill pan to medium heat. Remove chicken from the marinade and discard marinade. Combine the ingredients for the grill rub and season the chicken breasts with the mixture. Grill the chicken for 7 minutes per side or until the juices run clear. Remove from grill and let rest for 5 minutes.
  • For the orzo: In a large saucepan, add the chicken broth and half the minced garlic. Bring to a boil and stir in the orzo. Cook until al dente, about 8 to 10 minutes. Drain.
  • Heat a large skillet over medium heat. Add the olive oil and remaining minced garlic. Saute for 30 seconds. Add drained orzo, parsley, salt and pepper. Stir to coat. Remove from heat and keep warm.
  • To serve, to place lettuce leaves on a serving dish. On another platter, plate orzo. Slice chicken breasts into 1/2-inch strips. Place on top of orzo. Top chicken breast strips with half the tapenade. Place remaining tapenade in a serving dish.
  • To serve, spoon orzo and chicken strips into a lettuce leaf, top with tapenade, and roll it up burrito style.

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

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.

CURRIED CHICKEN LETTUCE WRAPS



Curried Chicken Lettuce Wraps image

This take on traditional chicken salad has received rave reviews wherever it's been served. I've even been able to convert my husband, who won't come within 10 feet of traditional chicken salad, into a "more please" kinda guy when I serve these curried chicken lettuce wraps for dinner! Also makes great leftovers as it tastes even better after a day or two!

Provided by cafe mocha

Time 1h35m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil, or to taste
2 cups cubed cooked chicken
2 tablespoons lime juice
salt to taste
1 medium green apple, diced
⅔ cup dried cranberries
¼ cup toasted slivered almonds
2 ½ tablespoons thinly sliced green onions
⅔ cup mayonnaise
½ teaspoon curry powder
12 leaves lettuce, or more to taste

Steps:

  • Heat oil in a skillet over medium heat. Add chicken, lime juice, and salt; cook and stir until chicken is no longer pink, 7 to 10 minutes. Remove from the heat.
  • Add apple, cranberries, almonds, and green onions to the chicken.
  • Mix mayonnaise and curry powder together in a large bowl. Add to chicken mixture and stir to coat. Transfer to the refrigerator until flavors have blended together, at least 1 hour, or overnight for more flavor.
  • Spoon chilled chicken salad into individual lettuce leaves. Wrap and eat with your fingers.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 17.1 g, Cholesterol 44.3 mg, Fat 27.5 g, Fiber 1.9 g, Protein 14.3 g, SaturatedFat 4.4 g, Sodium 170.8 mg, Sugar 12.3 g

LEMONGRASS-CHILE-CHICKEN LETTUCE WRAPS



Lemongrass-Chile-Chicken Lettuce Wraps image

Ready in 30 minutes, our restaurant-worthy lettuce wraps showcase sweet and spicy chicken with a hint of citrus. Serve with our homemade hoisin-lemongrass sauce.

Provided by Cheri Liefeld

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 17

1 cup hoisin sauce
3 tablespoons finely chopped fresh lemongrass
2 tablespoons grated gingerroot
2 teaspoons macadamia nut or canola oil
1 teaspoon sesame oil
2 teaspoons coconut or canola oil
2 stalks lemongrass, very finely chopped
2 large mild red chiles, seeds removed, chopped
2 cloves garlic, finely chopped
1 tablespoon finely grated gingerroot
2 boneless skinless chicken breasts, finely chopped, or 1 lb ground chicken breast
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons packed dark brown sugar
2 teaspoons shredded mint leaves
1 teaspoon soy sauce
12 to 16 romaine lettuce leaves

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.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 35 mg, Fiber 3 g, Protein 15 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1250 mg, Sugar 15 g, TransFat 0 g

THAI CHICKEN LETTUCE WRAPS



Thai Chicken Lettuce Wraps image

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 19

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

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.

Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CHICKEN LIME LETTUCE WRAPS



Chicken Lime Lettuce Wraps image

These absolutely delicious chicken lime wraps are a quick, budget-friendly meal idea.

Provided by Contributor

Categories     Main Course

Time 25m

Number Of Ingredients 10

1 ½ pounds boneless, skinless chicken breasts (diced)
¼ cup red wine vinegar
1 lime (juiced)
2 teaspoons sugar
1 teaspoon salt
1 teaspoon pepper
2 green onions (minced)
2 cloves garlic (minced)
½ cup fresh cilantro (chopped)
lettuce leaves (for serving)

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!

Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 24 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 522 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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From pinterest.com


ASIAN CHICKEN LETTUCE WRAPS (BETTER THAN P.F. CHANG'S ...
2016-02-29 Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
From joyfoodsunshine.com


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