BEST CHICKEN WRAP RECIPE RECIPES

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BEST P.F. CHANG LETTUCE WRAP RECIPE - HOW TO MAKE CHICKE…



Best P.F. Chang Lettuce Wrap Recipe - How To Make Chicke… image

Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat uses ground chicken and is a great low-carb dinner!

Provided by Lauren Miyashiro

Categories     low-carb    low-cost    low sugar    date night    weeknight meals    dinner    lunch    main dish    poultry

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 16

3 tbsp.

hoisin sauce

2 tbsp.

low-sodium soy sauce

2 tbsp.

rice wine vinegar

1 tbsp.

Sriracha (optional)

1 tsp.

sesame oil

1 tbsp.

extra-virgin olive oil

1

medium onion, diced

2

cloves garlic, minced

1 tbsp.

freshly grated ginger

1 lb.

ground chicken

1/2 c.

canned water chestnuts, drained and sliced

2

green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

Steps:

  • Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.  Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper. Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

GRILLED CHICKEN CAESAR WRAP RECIPE | JEFF MAURO | FOOD NET…



Grilled Chicken Caesar Wrap Recipe | Jeff Mauro | Food Net… image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 4 hours 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 22

4 boneless skinless chicken breast halves (about 8-ounces each)
1/4 cup extra-virgin olive oil
Zest of 1 lemon (about 1 teaspoon)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 cloves garlic, minced or grated
Kosher salt and freshly ground black pepper
1 cup low-fat sour cream
2 tablespoons grated Parmesan
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 anchovy, smeared with a fork to a paste
1/2 clove garlic, minced or grated
Kosher salt and freshly ground black pepper
1/2 pint cherry tomatoes, quartered
1 heart romaine lettuce, chopped into bite-size pieces
Parmesan Croutons, recipe follows
Four 12-inch sundried tomato tortillas, toasted with a little oil
1/2 French baguette day-old, crust removed and cut into 1/2-inch cubes (about 4 cups)
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons olive oil

Steps:

  • For the chicken: Place the chicken in a shallow dish just large enough to hold them. Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined. Pour the oil mixture over the chicken and toss to coat. Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
  • Preheat a grill pan or an outdoor grill to medium-high heat. Remove the chicken from the oil mixture and pat dry. Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side. Transfer the chicken to a plate to cool slightly. Thinly slice the chicken against the grain and set aside.
  • For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
  • For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl. Toss to coat evenly. Fill each tortilla with the chicken mixture.
  • Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper. Drizzle with the oil and mix well. Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes. 

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