SPICY CHICKEN LETTUCE WRAPS
This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.
SPICY PORK LETTUCE WRAPS
These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
- For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
- Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.
SPICY DOVE LETTUCE WRAPS
Although wrapping bacon around them and sticking a jalapeño down the middle is a great way to prepare dove, this is a great recipe when you are looking to switch things up a bit and impress your hunting buddies or family.
Provided by Chef E. Scott
Categories Wild Game
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pound breasts lightly with a mallet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 - 2 tablespoons oil in a large skillet or wok over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.
Nutrition Facts : Calories 662.5, Fat 16.3, SaturatedFat 2.2, Sodium 3916.5, Carbohydrate 115.3, Fiber 41.1, Sugar 59.5, Protein 37.2
SPICY TURKEY LETTUCE WRAPS
My go-to meal after an evening run is this satisfying turkey wrap with jicama, a potato-like root veggie used in Mexican cooking. -Christie Arp, Blue Ridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble turkey with jicama and onion over medium heat until no longer pink, 4-6 minutes. Stir in soy sauce, ginger, garlic and peppers. Add carrot; cook and stir until liquid is absorbed, 1-2 minutes., Serve in lettuce. If desired, serve with mustard.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 655mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SPICY CHICKEN LETTUCE WRAPS
When you're looking for something tasty and unique to serve at your next appetizer party or to compliment a delicious Asian meal......this recipe will suit your needs....very quick and easy!
Provided by Chef Decadent1
Categories Asian
Time 20m
Yield 12 wraps, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth.
- Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through.
- Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through.
- Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up.
- You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired.
- .
Nutrition Facts : Calories 97.3, Fat 4, SaturatedFat 0.7, Cholesterol 26.6, Sodium 291.2, Carbohydrate 5.6, Fiber 0.9, Sugar 2.1, Protein 9.8
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