Yogurt Chicken Lettuce Wraps Recipes

CHICKEN LETTUCE WRAPS (MEDITERRANEAN STYLE)

Steps:

• Prepare the lettuce: Pick the leaves that are about the same size, rinse them and let them drain very well.
• Make the everything bagel seasoning: Transfer all the ingredients to a bowl and mix to combine.
• Make the filling: Heat a large saucepan over high heat. Add the olive oil and the chicken and let it brown well without stirring (about 5 minutes). Then stir and cook for another 3-4 minutes or until all the juices are evaporated.
• Reduce heat to medium/high and add the salt, the pepper, the oregano, the everything bagel seasoning and the bell pepper. Cook for 3-4 minutes more or until the chicken is cooked through.Add the tomato paste and stir to combine. Add the tomatoes and the green onions and cook for 1 more minute until warmed through (you want the tomatoes fresh and not cooked). Remove from the heat and set aside .
• Prepare the Greek yogurt sauce: Transfer all of the ingredients in a bowl and mix to combine. Taste and adjust the salt , the garlic and the lemon juice to your liking.
• Make the chicken lettuce wraps: Spread some yogurt sauce on each wrap and top with a couple tablespoons of the chicken filling. Finish with a sprinkle of everything bagel seasoning and some chopped green onions or chives. Serve immediately.

CHICKEN LETTUCE WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

CHICKEN LETTUCE WRAPS

Steps:

• Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
• Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
• For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
• Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
• Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
• To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY

Steps:

• In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
• Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
• Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
• Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
• Enjoy!

YOGURT CHICKEN WRAPS

Steps:

• Mix all ingredients (except lettuce leaves) in a container; chill and marinate for at least 1 hour.
• Pour mixture into a skillet and cook until chicken is cooked through, about 10 minutes.
• Spoon about 5 tablespoons of the mixture into each lettuce leaf and wrap, securing with toothpicks.
• Enjoy!

YOGURT CHICKEN LETTUCE WRAPS

Steps:

• Mix all ingredients except lettuce in a large bowl. Put in the refrigerator to marinate for at least an hour (longer is better).
• In a large skillet, heat a dash of olive oil over medium heat.
• Pour yogurt/chicken mixture into pan and cook until chicken is cooked through, and sauce has thickend and slightly evaportated (about 10 min). Add the cream and cook another 1-2 minute.
• Spoon about 3 tablespoons of mixture into each lettuce leaf and wrap, securing with toothpicks if needed.