Thai Lettuce Wraps Recipes

THAI CHICKEN LETTUCE WRAPS

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.

THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)

Steps:

• Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
• Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
• Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
• Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
• Remove wok from heat. Stir through onion, coriander/cilantro and mint.
• Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
• Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)

THAI TURKEY LETTUCE WRAPS

Steps:

• MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.
• SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.

THAI TURKEY LETTUCE WRAPS

Steps:

• In 10-inch nonstick skillet, cook turkey over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onions, cilantro, mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.
• To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf; wrap around filling. Serve warm.

CHEESECAKE FACTORY THAI LETTUCE WRAPS RECIPE - (3.9/5)

Steps:

• THAI CHICKEN SATAY: Cut chicken into 3/4″ strips and place in a shallow glass dish. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl. Add water and mix thoroughly. Pour over chicken. Toss to coat all of the chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally. Soak bamboo skewers 20 minutes in cold water to keep them from burning. Drain the chicken and reserve the marinade. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer. Brush chicken and onions with reserved marinade. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling. BEAN SPROUTS: Heat the oil in a frying pan. Add the bean sprouts along with the other ingredients. Cook over a medium-high heat until the bean sprouts are tender. Chill in the refrigerator until ready to serve. THAI COCONUT CURRY NOODLES: Place the noodles in hot water, separating with a fork. Let the noodles soak until tender or according to the directions on the package. Drain and keep warm. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for approximately 2 minutes. Stir in the noodles and serve. THAI MARINATED CUCUMBERS: Combine the vinegar, sugar, water and salt in a small pan. Cook over a medium heat, stirring until it boils and the sugar is dissolved. Remove from heat and let it cool to room temperature. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices. Place in a serving bowl and pour marinade over cucumbers, stirring to blend. Cover and refrigerate for up to 2 hours. TAMARIND CASHEW DIPPING SAUCE: Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp. Heat at medium for 1 minute. Stir until the tamarind pulp is completely dissolved. Add this to the cashew mixture and process until smooth. Pour into a serving bowl and sprinkle with toasted sesame seeds. Refrigerate for at least 30 minutes. PEANUT SAUCE: Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan. Stir mixture over a medium heat until it begins to bubble. Cover the pan and remove from the heat. SWEET CHILI DIPPING SAUCE: Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender. Puree until smooth. Pour into bowls and serve. To put everything together in your lettuce wraps: Remove the hard stems from the bottom of each leaf of lettuce. Wash and dry the leaves and arrange in a group on a larger platter. Remove 2 red cabbage leaves, wash and dry and slice in half vertically. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers). Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce. Fold the leaf in half and enjoy!

THAI LETTUCE WRAPS

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 LETTUCE WRAP BENTO BOX

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.

THAI BEEF LETTUCE WRAPS

Steps:

• Heat a grill or pan over high heat. Season the beef with salt, pepper and place on grill or in pan. Cook on each side for about 4 minutes. It should be firm but yielding to the touch. Let cool for 5 minutes.
• Mix chili sauce, fish sauce, and the juice from one lime in a small sauce pan over low heat to form sauce.
• Slice the steak thinly. If is skirt or flank, cut against the grain. Drizzle warm sauce over the slices. Set out the beef, lettuce, jalapeño, onion slices, cilantro, and carrots.
• Use the lettuce as a wrap, and add beef and toppings. Add some line juice and sauce to wraps as you eat them.

THAI SPICY TUNA LETTUCE WRAPS

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.