THAI LETTUCE WRAPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
- For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!
THAI CHICKEN LETTUCE WRAPS
Inspired by Thai ingredients, this recipe is perfect for lunch or a light dinner. Use lettuce instead of a tortilla wrap to reduce calories and carbs, and amp up chicken with lime juice, chiles and basil for a quick and healthy sandwich alternative. Lettuce wraps are surprisingly travel-friendly: pack the lettuce leaves and filling separately and assemble when it's time for lunch.
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the chicken: Combine the tamari, oil, lime juice, ginger and chiles in a medium bowl. Add the chicken to the bowl and coat it in the marinade. Marinate for about 1 hour at room temperature.
- Preheat the oven to 350 degrees F. Remove the chicken from the marinade, and discard the remaining marinade.
- Place the chicken on a baking sheet and roast until the internal temperature reaches 160 degrees F, 20 minutes. Remove the chicken from the oven and rest it for 10 minutes. Once cool enough to handle, shred the meat.
- For the wrap: In a separate bowl, combine the cabbage, peanuts, lime juice and basil. Season with salt and pepper.
- Lay out 1 lettuce leaf, place one-quarter of the shredded chicken, then 1/2 cup cabbage salad in the leaf. Repeat for the remaining lettuce and filling. Fold the wraps and enjoy.
THAI LETTUCE WRAPS
This is one of Rachael Ray's recipes that I got off of the food network website. They're really incredible! Talk about flavor! It's from her 30 minute meals show. However, this took me about 35 minutes to make (with the sesame noodles that she made with them on the same show) probably because I can't chop as fast! They go perfectly with her recipe for 'Cold and Spicy Sesame Noodles'(which can be made un-spicy very easily), which I will also be posting.
Provided by ChipotleChick
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet over high until hot.
- Add the vegetable oil, then the chicken.
- Cook for two minutes stirring constantly.
- Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
- Stir-fry another two minutes.
- Add the plum sauce and toos for one minute, then add the basil.
- Drizzle in fish sauce and turn to coat evenly.
- Pour into a bowl.
- Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
- Sprinkle cucumber over it and fold to eat like a taco.
THAI TOFU LETTUCE WRAPS
I couldn't keep this yummy, light lunch under wraps. The original recipe featured chicken, but I modified it for my vegetarian husband. Now both of us prefer the Thai-style tofu version. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For dressing, in a blender, combine the first 11 ingredients; cover and process until smooth. Stir in 1/4 cup cilantro., In a large bowl, combine the tofu, onions, carrots, red pepper, 1/2 cup peanuts and remaining cilantro. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts : Calories 507 calories, Fat 43g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 558mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
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 LETTUCE WRAP BENTO BOX
A single-serving pad Thai-flavored lettuce wrap lunch that you can take to go.
Provided by fabeveryday
Categories World Cuisine Recipes Asian
Time 25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
- Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
- When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.
Nutrition Facts : Calories 571.2 calories, Carbohydrate 23.9 g, Cholesterol 95.2 mg, Fat 35.2 g, Fiber 7.2 g, Protein 46.3 g, SaturatedFat 6.5 g, Sodium 716.3 mg, Sugar 5.4 g
THAI LETTUCE FOLDS
Try this and tell me what you think. You could substitute "Fry Chik"(vegetarian chicken).Fresh! Enjoy!
Provided by Sharon123
Categories Thai
Time 35m
Yield 16 appetizer servings
Number Of Ingredients 15
Steps:
- Heat peanut oil in a large skillet over medium high heat 1 minute.
- Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
- or until chicken is lightly browned.
- Add broth and cook over medium heat until most of liquid evaporates.
- Stir in green onions and next 5 ingredients.
- Spoon 2 tbls.
- chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
- Serve with cucumber dipping sauce.
- Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
- Cover, refrigerate until serving time.
- Makes 1 cup.
THAI LETTUCE CUPS WITH RED CURRY POTATOES
This Thai-influenced dish combines savory curry roasted potatoes with crunchy fresh vegetables and a light dressing. Thai red curry paste and fish sauce (nam pla) can be found in the Asian section of supermarkets.
Provided by Potato Goodness
Categories Appetizers and Snacks Wraps and Rolls
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F. Stir oil and curry paste to blend in large bowl. Add potatoes and toss to coat. Spread potatoes out on heavy large rimmed baking sheet. Roast potatoes until golden and tender, about 15 minutes.
- Meanwhile: Stir lime juice, sugar and fish sauce to blend in small bowl for sauce.
- Arrange lettuce leaves on platter. Top with carrots, cilantro, green onions and mint, dividing evenly. Spoon potatoes into cups. Serve, passing sauce separately.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 30.4 g, Fat 2.9 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 401.7 mg, Sugar 19.6 g
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4.5/5 (14)Total Time 40 minsCategory AppetizerCalories 344 per serving
- Prepare the sauce: In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
- Prepare the filling: In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook until fork-tender, 10 to 15 minutes.
- Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated (this took about 15 to 20 minutes for me), then remove from heat. Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes, if you’d like. Serve immediately.
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