Spicy Chipotle Lettuce Wraps Recipes

Steps:

• Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
• Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
• Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges.

Steps:

• Heat the 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
• Transfer bell peppers to pan and cook until they just begin to soften, about 3 minutes Remove from pan.
• In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
• Add the chicken back and peppers to the pan, along with the chipotle sauce. Toss until combined.
• Serve a couple of Tbs. (or more if you're a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions and avocado!

Steps:

• Toss coleslaw blend with aioli until evenly coated.
• Top tortilla with meat, cheese, coleslaw and peppers; roll up.

Steps:

• Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Steps:

• cube chicken and cook in skillet.
• put top three ingrediants in a bowl.
• put the rest of the ingrdiants in the blender except for tortillias, and pure'. after blending put in bowl, mix all together and serve on tortillias. Use leftover sour cream and cilantro to garnish.

Steps:

• Blend tomato sauce, water, chipotle peppers in adobo sauce, chili powder, oregano, and 1 teaspoon sea salt together in a blender until sauce is smooth.
• Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions, green bell peppers, and a pinch salt until softened, 5 to 10 minutes. Add ground beef and increase heat to medium-high; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Drain excess grease.
• Mix garlic and sauce into ground beef mixture; cook and stir until heated through, 2 to 3 minutes. Stir kidney beans and black beans into into ground beef sauce and simmer, stirring occasionally, until filling flavors have blended, about 20 minutes.
• Spoon filling into lettuce leaves.