HOW TO COOK CHICKEN FOR WRAPS RECIPES

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CHICKEN LETTUCE WRAPS RECIPE: HOW TO MAKE IT



Chicken Lettuce Wraps Recipe: How to Make It image

Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. —Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

Nutrition Facts : Calories 230 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 278mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat

SPICY CHICKEN & AVOCADO WRAPS RECIPE | BBC GOOD FOOD



Spicy chicken & avocado wraps recipe | BBC Good Food image

Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch

Provided by Sara Buenfeld

Categories     Lunch, Supper

Total Time 13 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 2

Number Of Ingredients 9

1 chicken breast (approx 180g), thinly sliced at an angle
generous squeeze juice 0.5 lime
½ tsp mild chilli powder
1 garlic clove, chopped
1 tsp olive oil
2 seeded wraps
1 avocado, halved and stoned
1 roasted red pepper from a jar, sliced
a few sprigs coriander, chopped

Steps:

  • Mix the chicken with the lime juice, chilli powder and garlic.
  • Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
  • Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.

Nutrition Facts : Calories 403 calories, FatContent 16 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 5 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.8 milligram of sodium

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