Spicy Chipotle Lettuce Wraps Recipes

SPICY CHIPOTLE WRAP

Steps:

• Toss coleslaw blend with aioli until evenly coated.
• Top tortilla with meat, cheese, coleslaw and peppers; roll up.

SPICY CHICKEN LETTUCE WRAPS

Steps:

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

SPICY PORK LETTUCE WRAPS

Steps:

• For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
• For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
• Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

SPICY THAI-STYLE LETTUCE WRAPS

Steps:

• Shave carrots into ribbons with a peeler. Toss together in a bowl with vinegar, lime juice, chile, and sugar. Season with salt. Assemble wraps by filling lettuce leaves with carrot mixture, brisket, cucumber slices, basil, and hoisin sauce.

SPICY CHIPOTLE LETTUCE WRAPS

Steps:

• Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
• Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
• Spoon filling into lettuce leaves.

SPICY LETTUCE WRAPS-HCG/PHASE 2

Steps:

• Brown meat in skillet with the Bragg's.
• Meanwhile, place celery, garlic and ginger into food processor. Pulse until desired consistancy. I chopped mine very finely.
• When meat is no longer pink add the pepper and salt. Mix.
• Add remaining ingredients (from food processor) and cook for another 3 minutes or so to blend the ingredients.
• Turn off heat and remove from stove, add the cilantro. Mix to combine.
• Place into bowl.
• Scoop meat mixture into lettuce and wrap, burrito or taco style.
• Enjoy these delicious wraps.

CHIPOTLE CHICKEN LETTUCE WRAPS (PALEO)

Steps:

• Heat the 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
• Transfer bell peppers to pan and cook until they just begin to soften, about 3 minutes Remove from pan.
• In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
• Add the chicken back and peppers to the pan, along with the chipotle sauce. Toss until combined.
• Serve a couple of Tbs. (or more if you're a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions and avocado!

SPICY CHIPOTLE LETTUCE WRAPS

Steps:

• Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
• Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
• Spoon filling into lettuce leaves.