Thai Chicken And Rice Lettuce Wraps Recipes
THAI CHICKEN LETTUCE WRAPS
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
THAI CHICKEN LETTUCE WRAPS
Made from a quick stir-fry of chicken and Thai Style Sweet & Spicy Chili Cooking Sauce, these lettuce cups are easy to personalize. Put out peanuts, onions, peppers, plus herbs like basil or cilantro if you have them, and let everyone at the table build their own meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium nonstick skillet over medium-high heat until hot but not smoking. Add the chicken and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Turn the heat to medium low and stir in the Thai Style Sweet & Spicy Chili Cooking Sauce. Bring to a simmer and cook until the chicken is cooked through, about 3 minutes.
- Divide the meat and sauce among the lettuce leaves and top with the peanuts, onions and jalapenos. Serve with rice on the side.
THAI CRISPY RICE LETTUCE WRAPS
loved the crispy rice at Silk Thai in Huntington Beach CA, this is what i make for my family at home
Provided by hollywall
Categories Thai
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1-2 cup(s) steamed rice, mixed with 1-2 TB red curry paste (and a bit of flour) - allow to dry out a bit or bake at 300 degrees for 15 minutes.
- Heat skillet very hot with 1 TB oil, add rice allowing to puff and jump, set aside and cook ground chicken in same skillet.
- Add 2 TB fish sauce (or to taste).
- add 3 TB fresh lime juice (or to taste).
- Add: 3 inch piece peeled, slivered ginger, ½ cup sliced green onion, ½ red onion slivered, and ½ bunch cilantro chopped.
- Serve on romaine lettuce leaves with red bell pepper garnish.
Nutrition Facts : Calories 262.8, Fat 3.7, SaturatedFat 1.1, Cholesterol 23.2, Sodium 734.2, Carbohydrate 44.2, Fiber 1.4, Sugar 1.9, Protein 11.9
THAI CHICKEN AND RICE LETTUCE WRAPS
My DBIL works in the rice industry here in our area, they had a contest for winning recipes, the company then sent home with their employees some of the best ones. Here is one that everyone at my DS's loves. The serving quantities is questimated at 2 rolls per person and 1/4 cup into each roll.
Provided by Chabear01
Categories Brown Rice
Time 25m
Yield 36 rolls, 18 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet over medium heat, add rice. Lightly saute it stirring frequently about 3 to 5 minutes.
- In a large bowl combine rice with all the other ingredients except for the lettuce, toss in the peanut sauce till coated. Season with salt and pepper if you wish.
- Each person takes a lettuce leaf or a portion of one, spoons the misture in it and then wrap like a cabbage roll and eat and enjoy.
Nutrition Facts : Calories 125.6, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.2, Sodium 22.5, Carbohydrate 11.3, Fiber 2.1, Sugar 3.9, Protein 9.1
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