STIR FRY WRAPS RECIPES

Name: Chicken Stir-Fry Wraps
Prep time: 45 min
Total time: 45 min
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (see Cook's Note); Coarse salt and ground pepper; 2 tablespoons olive oil; 1 large onion, halved and thinly sliced; 1 large red bell pepper, ribs and seeds removed, thinly sliced; 3 cloves garlic, minced; 1 1/2 teaspoons grated peeled fresh ginger; 1/4 to 1/2 teaspoon red-pepper flakes; 3 tablespoons soy sauce; 3 tablespoons rice vinegar; 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water; 12 to 16 Boston lettuce leaves (about 2 heads)

CHICKEN STIR-FRY WRAPS RECIPE | MARTHA STEWART

Chicken Stir-Fry Wraps Recipe | Martha Stewart image

This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Total Time 45 minutes

Prep Time 45 minutes

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (see Cook's Note)
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Steps:

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Nutrition Facts : Calories 298 g, FatContent 9 g, FiberContent 1 g, ProteinContent 42 g

STIR-FRIED MOO SHU VEGETABLE WRAPS RECIPE | MYRECIPES

Stir-Fried Moo Shu Vegetable Wraps Recipe | MyRecipes image

Make Stir-Fried Moo Shu Vegetable Wraps for a healthy alternative to Chinese take-out.

Provided by MyRecipes

Yield 4 servings (serving size: 2 tortillas)

Number Of Ingredients 13

Ingredients

1 tablespoon low-sodium soy sauce
8 ounces reduced-fat firm tofu, drained and cut into 3/4-inch cubes
2 cups sliced shiitake mushroom caps (about 8 ounces mushrooms)
2 cups packaged broccoli coleslaw (such as River Ranch)
1 cup red bell pepper, cut into 1/4-inch strips
½ cup (1/2-inch) diagonally cut green onions
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 teaspoons dark sesame oil
2 tablespoons hoisin sauce
¼ teaspoon crushed red pepper
8 (7-inch) flour tortillas
¼ cup plum sauce

Steps:

Combine soy sauce and tofu in a small bowl. Combine mushrooms and next 5 ingredients (mushrooms through ginger) in a medium bowl.
Heat the oil in a large nonstick skillet over medium-high heat. Add vegetables; stir-fry for 3 minutes. Add tofu; stir-fry 1 minute. Stir in hoisin sauce and crushed red pepper; stir-fry for 1 minute or until vegetables are crisp-tender.
Stack tortillas; wrap in damp paper towels, and microwave at high for 25 seconds. Spread 1 1/2 teaspoons plum sauce over each tortilla. Top each tortilla with about 1/3 cup tofu mixture; roll up.

Nutrition Facts : Calories 455 calories, CarbohydrateContent 73.7 g, FatContent 10.4 g, FiberContent 7.1 g, ProteinContent 16 g, SaturatedFatContent 2.2 g, SodiumContent 877 mg

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