Peanut Chicken Lettuce Wraps Recipes
THAI PEANUT CHICKEN LETTUCE WRAPS
These Thai Peanut Chicken Lettuce Wraps are quick, easy, and healthy! Full of veggies: onion, carrot, and red pepper, ground chicken or turkey, and the most delicious homemade easy peanut sauce!
Provided by Jennifer Debth
Categories Main
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium heat.
- Once hot, spray with cooking spray.
- Stir in onion, carrot, and red bell pepper.
- Cook, stirring regularly, for 5 minutes.
- Add in coconut oil, ground chicken, and soy sauce.
- Cook, breaking it up as you go, until the meat is cooked and no longer pink.
- Stir in peanut sauce and lime juice.
- Taste and re-season with salt or other spices, if necessary.
- Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 334 kcal, Carbohydrate 8 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 342 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN LETTUCE WRAPS
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
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
THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY
Here's what you need: chicken tender, dried adobo seasoning, salt, pepper, peanut butter, soy sauce, sweet chili sauce, rice wine vinegar, cream of coconut, sesame oil, pineapple teriyaki sauce, garlic, ginger, scallions, fresh cilantro, honey-roasted peanuts, sweetened coconut flakes, butter lettuce, leftover marinade, scallions, sweetened coconut, cilantro
Provided by Anthony Ashmore
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
- Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
- Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
- Allow chicken to marinate for 30 minutes to an hour.
- Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
- Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
- Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
- Wrap like a burrito and enjoy.
Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams
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