Sesame Ginger Chicken Lettuce Wraps Recipes

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until no longer pink. Add 1 Tbsp. dressing and carrots; cook and stir 2 to 3 min. or until chicken is done and carrots are crisp-tender. Stir in crushed pepper.
• Spoon chicken mixture onto lettuce leaves; sprinkle with nuts and onions. Roll up. Serve with remaining dressing and lime wedges.

Steps:

• Sprinkle the chicken w/ salt and pepper; Add chicken to Zip N Steam bag, cook until no longer pink, approximately 8-10 minutes, shaking once to ensure even cooking.
• In a separate Zip N Steam bag cook carrots, red pepper, and 1/8 C dressing for 4 minutes.
• In a bowl, combine all of the ingredients cooked above and stir.
• Spoon the mixture onto lettuce leaves and top w/ nuts, remaining dressing, & squeeze lime on.

Steps:

• Sprinkle chicken with salt and pepper. Coat a skillet with cooking spray. heat over med-high heat. Add chicken and cook until browned.
• Add 1 tablespoon dressing, and carrots. cook and stir for 2-3 minutes. Stir in red pepper.
• Serve on top of stacked lettuce leaves. Sprinkle chopped nuts. serve with remaining dressing and lime wedges.

Steps:

• In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles., Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

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.