ASIAN-INSPIRED CHICKEN LETTUCE WRAPS
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
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
ASIAN LETTUCE WRAPS
Healthy Asian lettuce wraps with ground chicken or ground turkey, green onions, and fresh veggies. Easy to make and better than PF Chang's!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 2h30m
Number Of Ingredients 14
Steps:
- Lightly coat a 5-quart or larger slow cooker with nonstick spray. In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Heat the olive oil in a large skillet over medium high. Add the chicken and brown the meat, breaking it into small pieces. Continue cooking until no longer pink, about 4 to 6 minutes. Stir in the white and light green parts of the green onions, ginger, and garlic. Cook 30 additional seconds.
- Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, red pepper flakes, and sauce. Cover and cook on LOW for 2 to 3 hours until the mixture is thickened and the chicken is ultra tender. (Do not be tempted to cook on HIGH, as the chicken will become tough.) Stir in the water chestnuts and green parts of the green onions.
- To serve, separate the butter lettuce leaves and fill with the chicken mixture. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 8), about 1 cup filling, Calories 247 kcal, Carbohydrate 21 g, Protein 28 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 60 mg, Fiber 2 g, Sugar 10 g
PAN-ASIAN CHICKEN AND VEGETABLE LETTUCE WRAPS
Provided by Aaron True
Categories Chicken Leafy Green Poultry Appetizer Sauté Cocktail Party Vinegar Carrot Sake Fall Winter Cabbage Soy Sauce Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 18
Number Of Ingredients 22
Steps:
- For dipping sauce:
- Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
- For wraps:
- Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. (Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.)
- Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
- Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
- *Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.
ASIAN CHICKEN LETTUCE WRAPS RECIPE - (4.5/5)
Provided by christoph
Number Of Ingredients 24
Steps:
- Grill chicken until just done, do not over cook. Allow to cool and then dice. (If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below). In a small bowl or ramekin, mix together the stir fry sauce and set aside. Prepare all ingredient by chopping and dicing to pea size pieces. Heat the oil in a wok or large skillet over medium high heat. Add water chestnuts, onion, garlic, and pepper. Stir fry until onions are slightly tender about 2 - 3 minutes. Add mushrooms and stir fry for another minute. Add chicken and herbs, stir to mix well. Add stir fry sauce and mix well to coat. Remove from heat. Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce. Asian barbecue sauce: Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly. Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.
EASY ASIAN CHICKEN LETTUCE WRAPS
This one came from the back of a teriyaki sauce bottle. It's easy, a great low carb appetizer or main dish paired with a salad. And can be altered for a more filling dish by omitting the lettuce and using flour tortillas instead!
Provided by lazy gourmet
Categories Chicken
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together water and cornstarch in large mixing bowl until smooth.
- Stir in teriyaki sauce.
- Add chicken and water chestnuts.
- Mix to coat.
- Marinate for 30 minutes.
- Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
- Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.
ASIAN INSPIRED CHICKEN LETTUCE WRAPS
These lettuce wraps are so delicious, you would have no idea that they are actually on the healthy side! To make even healthier, you can substitute low sodium soy sauce or tamari and use stevia instead of the sugars. I make these for my family and friends pretty often, and always get told they taste even better than some of the lettuce wraps you can get at popular chain restaurants.
Provided by Laine L.
Categories Asian
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Start by mixing 2 Tbsp of brown sugar with about ¼ c of soy sauce and a splash or two of rice wine vinegar. Set aside. In another mixing bowl, add all of the topping sauce ingredients and as much hot mustard and hot chili oil as you like. I usually use about a ¼ teaspoon of each and it is pretty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour sesame oil into a hot skillet and start by cooking the chicken over medium high heat. When chicken turns white, add the onions until they turn translucent. Finally add the mushrooms and water chestnuts. Mix all ingredients together and cook until it turns golden. Once ingredients are almost fully cooked, add the minced garlic and the sauce mixture you made in the beginning. This last part is optional, but really adds a nice texture to the lettuce wraps. You can use a deep fryer or a pan of hot oil to fry off some rice noodles until they puff up. They will cook and burn extremely fast so you need to be careful with this! Take the lettuce cups and add the chicken mixture, top with crispy rice noodles and drizzle as little or as much topping sauce as you would like.
- Enjoy!
Nutrition Facts : Calories 215.6, Fat 0.6, SaturatedFat 0.1, Sodium 2115.1, Carbohydrate 48.6, Fiber 3.1, Sugar 25.4, Protein 7.3
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PAN-ASIAN CHICKEN AND VEGETABLE LETTUCE WRAPS RECIPE
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- Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
- Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. DO AHEAD: Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.
- Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
- Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
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