SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
SPICY LETTUCE WRAPS-HCG/PHASE 2
I came home late one evening and realized I hadn't defrosted any meat. I came up with these fast and delicious wraps that even my husband and kids loved!
Provided by bakermarsha
Categories Meat
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 661.4, Fat 16, SaturatedFat 5.3, Cholesterol 73.7, Sodium 412.6, Carbohydrate 98.1, Fiber 38.4, Sugar 60.5, Protein 51.3
SPICY PORK LOIN AND LETTUCE WRAPS
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
- Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
- Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
- Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
EASY GINGER SHRIMP WRAPS - HCG PHASE 2
Serve with Spicy Asian Orange Sauce (recipe #492956). A new twist on traditional cabbage rolls. These shrimp rolls are full of flavor and a nice change of pace in the HCG diet. This meal counts as 1 protein and 1 vegetable. You can make between 2 and 3 rolls. Take from The HCG Diet Cookbook Gourmet Success
Provided by Coffee Criss
Categories Lactose Free
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Lightly steam cabbage leaves and set aside.
- Sauté shrimp with vinegar, garlic and ginger until shrimp is cooked through.
- In a food processor, mince shrimp with green onions.
- Divide shrimp mixture equally among cabbage leaves, spoon shrimp mixture in leaves, roll and serve with dipping sauce.
Nutrition Facts : Calories 91.3, Fat 1.1, SaturatedFat 0.1, Cholesterol 126, Sodium 575.9, Carbohydrate 5.2, Fiber 1.3, Sugar 1.6, Protein 14.5
THAI SPICY TUNA LETTUCE WRAPS
Canned tuna, chilies, green onion, sesame oil and a spicy mayo on top of lettuce leaves turns this into a great appetizer or even a light meal. My family said, 'It's so good you can't tell it's canned tuna.'
Provided by Bumble Bee
Categories Bumble Bee Seafoods
Time 20m
Yield 4
Number Of Ingredients 21
Steps:
- Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
- Empty drained tuna into a large bowl. Break up tuna into large chunks.
- Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
- Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
- In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
- Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
- Garnish with cilantro or Thai basil if you like.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 14.6 g, Cholesterol 48.3 mg, Fat 7.7 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 1.1 g, Sodium 1250 mg, Sugar 5.9 g
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