Thailettucefolds Recipes

THAI LETTUCE WRAPS

Thai Lettuce Wraps image

Provided by Ree Drummond : Food Network

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/3 cup hoisin sauce
1/3 cup soy sauce
2 tablespoons grated ginger
1 tablespoon Sriracha
1 tablespoon rice wine vinegar
3 cloves garlic, grated
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons chopped peanuts
2 tablespoons chopped fresh cilantro
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

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

Thai Chicken Lettuce Wraps image

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

Ingredients

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

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 WRAPS

Thai Lettuce Wraps image

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

Ingredients

1 lb chicken tenders, sliced thin
2 tablespoons vegetable oil
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 red bell pepper, seeded and sliced thin
1 cup shredded cabbage and carrot coleslaw mix (coleslaw mix without dressing)
3 green onions, sliced at an angle
1/2 cup plum sauce
2 cups fresh basil leaves
1 tablespoon fish sauce
1/2 head iceberg lettuce, halved again
1/2 seedless cucumber, chopped

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 FOLDS

Thai Lettuce Folds image

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

Ingredients

2 tablespoons peanut oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves, cut into 1/4 inch slices
1/3 cup chicken broth
2 green onions, finely chopped
1 tablespoon fresh mint leaves
1 tablespoon chopped cilantro
1 tablespoon lime juice
1/2 teaspoon ground red pepper
1/4 teaspoon ground ginger
16 leaves bibb lettuce
1/2 lb bean sprouts
1/2 cup plain low-fat yogurt
1/2 cup chopped seeded and peeled cucumber
1/8 teaspoon dried dill weed, crushed

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.

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