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 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 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 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 CHICKEN LETTUCE WRAPS
© 2014 Turner Broadcasting System, Inc. All rights reserved. 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 Turner Broadcasting
Categories Chicken
Time 35m
Yield 2
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.
Nutrition Facts : Calories 154.4, Fat 10.7, SaturatedFat 1.4, Sodium 93.6, Carbohydrate 13.6, Fiber 3.6, Sugar 6, Protein 4.4
THAI STYLE LETTUCE WRAPS
Another one of my creations...several recipes tweaked together and made Flat Belly Style!! I use either chicken I grill with s/p and Chinese 5 spice or tofu sauteed in oil.
Provided by DreMama
Categories Vegetable
Time 45m
Yield 8 wraps, 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil and saute garlic, one minute. Add bean sprouts, mushrooms, carrots and cabbage-stir and cover. Cook over medium-low heat for 10-15 minutes or until veggies are soft (stir veggies around during this time, each time replacing the lid).
- Combine chicken, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in separate bowl while veggies cook.
- Add chicken to veggie mix and cook until moisture is mostly evaporated.
- Serve in lettuce with 2 tablespoons chopped peanuts and basil to taste.
Nutrition Facts : Calories 327.8, Fat 18.6, SaturatedFat 3, Cholesterol 52.5, Sodium 214.9, Carbohydrate 17.6, Fiber 4.9, Sugar 9.2, Protein 25.9
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 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.
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