Peanut Stuffed Lettuce Wraps Recipes
PEANUTTY ASIAN LETTUCE WRAPS
This recipe packs so much flavor into a beautiful, healthy presentation. I love to serve it as an hors d'oeuvre or as the main dish when I have folks over. It's always a hit! I usually serve it with a little extra hoisin on the side. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Whisk together first five ingredients until smooth. In a large skillet, cook and crumble turkey with carrot over medium-high heat until no longer pink, 6-8 minutes; drain. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture, water chestnuts, snow peas and green onions; heat through., Serve in lettuce leaves. If desired, drizzle with additional hoisin sauce.
Nutrition Facts : Calories 313 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 613mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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
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- Stir together sugar, salt, and 1/2 cup of the rice vinegar in a medium bowl until dissolved. Stir in carrots; let stand until carrots begin to soften, at least 10 minutes or up to 30 minutes.
- Meanwhile, heat 3 teaspoons of the sesame oil in a large saucepan over medium-high. Add ginger and garlic, and cook, stirring often, until aromatic, about 1 minute. Add turkey; cook, stirring occasionally, until turkey is crumbled, lightly browned, and cooked, 6 to 7 minutes. Stir in fish sauce and 1 1/2 tablespoons of the soy sauce until fully coated.
- Whisk together peanut butter, water, honey, Sriracha, and remaining 1 1/2 teaspoons soy sauce, 1/2 teaspoon sesame oil, and 1 teaspoon rice vinegar in a small bowl until well combined.
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- In a nonstick pan, place ground turkey over medium high heat and break into small pieces using a wooden spoon. Optional to pour 2 tsp of sesame oil in pan while the meat cooks. Place a lid on the pan to cook the turkey faster. Be sure to check on the ground turkey every couple minutes to ensure the bottom doesn't burn. Keep breaking the meat up into small pieces, similar to taco meat.
- While the meat is cooking, place all the ingredients for the peanut sauce in a bowl and whisk to combine. Add more or less water depending on how thick you want the sauce.
- After the meat has finished cooking, add in 1/2 cup chopped water chestnuts to the meat. Mix to combine.
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