Spicy Egg Lettuce Wrap Recipes

SZECHUAN CHICKEN LETTUCE WRAPS WITH SPICY MAYO (CACTUS CLUB COPYCAT)

Steps:

• Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.
• In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
• In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.
• Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.
• Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.
• Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
• Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.
• In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
• Serve spicy mayo on the side or drizzle on top of chicken mixture.

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.