HOW DO YOU MAKE CHICKEN WRAPS RECIPES

Name: Thai Chicken Lettuce Wraps
Prep time: 35 min
Total time: 35 min
Yield: 6 servings.
Cuisine: Asia, Thai
Ingredients: 1/4 cup rice vinegar; 2 tablespoons lime juice; 2 tablespoons reduced-fat mayonnaise; 2 tablespoons reduced-fat creamy peanut butter; 1 tablespoon brown sugar; 1 tablespoon reduced-sodium soy sauce; 2 teaspoons minced fresh gingerroot; 1 teaspoon sesame oil; 1 teaspoon Thai chili sauce; 1 garlic clove, chopped; 3 tablespoons canola oil; 1/2 cup minced fresh cilantro; CHICKEN SALAD:; 2 cups cubed cooked chicken breast; 1 small sweet red pepper, diced; 1/2 cup chopped green onions; 1/2 cup shredded carrot; 1/2 cup unsalted dry roasted peanuts, chopped, divided; 6 Bibb or Boston lettuce leaves

THAI CHICKEN LETTUCE WRAPS RECIPE: HOW TO MAKE IT

Thai Chicken Lettuce Wraps Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 35 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

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, FatContent 19g fat (2g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 19g protein. Diabetic Exchanges 3 fat

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS RECIPE | FOOD NETWORK ...

Almost-Famous Chicken Lettuce Wraps Recipe | Food Network ... image

P.F. Chang’s China Bistro isn’t known as a traditional Chinese restaurant, but its most popular dish draws from it: The nationwide chain’s best-selling Chang’s Chicken Lettuce Wraps first appeared on menus at The Mandarin, a legendary San Francisco restaurant that aimed to introduce traditional Chinese cuisine to the U.S., in the 1970s. When The Mandarin owner’s son, Philip Chiang, cofounded P.F. Chang’s in 1993, he knew he wanted to put the popular wraps on his menu with the same do-it-yourself twist: Diners get the chicken and rice noodles separate from the lettuce leaves so they can wrap them up themselves. Fans of the dish, like Sharon Deckard from Louisville, KY, have been writing to us asking for the recipe, but no one at the chain’s Scottsdale, AZ, headquarters would give it up. So, Food Network Kitchens created this copy.

Provided by Food Network Kitchen

Categories appetizer

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
Peanut oil, for frying
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Steps:

Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.

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