TACO LETTUCE WRAPS RECIPES

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TURKEY LETTUCE WRAPS RECIPE | MELISSA D'ARABIAN | FOOD NETW…



Turkey Lettuce Wraps Recipe | Melissa d'Arabian | Food Netw… image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 19

12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil
8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving

Steps:

  • For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.
  • For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.
  • Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Nutrition Facts : Calories 234 calorie, FatContent 8.5 grams, SaturatedFatContent 2 grams, CholesterolContent 49 milligrams, SodiumContent 2510 milligrams, CarbohydrateContent 21 grams, FiberContent 3.5 grams, ProteinContent 22 grams, SugarContent 12 grams

THAI LETTUCE WRAPS RECIPE | REE DRUMMOND | FOOD NETWORK



Thai Lettuce Wraps Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 2 hours 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 17

1/3 cup hoisin sauce
1/3 cup soy sauce 
2 tablespoons grated ginger 
1 tablespoon Sriracha 
1 tablespoon rice wine vinegar 
3 cloves garlic, grated 
2 boneless, skinless chicken breasts, cut into strips 
2 tablespoons chopped peanuts 
2 tablespoons chopped fresh cilantro 
8 butter lettuce leaves
1 cup bean sprouts
1 cup thinly sliced red cabbage
1 cup julienned carrots
1 cup cucumber slices
1 cup cooked thin rice noodles
1/3 cup sweet chili sauce
1/3 cup hoisin sauce

Steps:

  • For the chicken and marinade: Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.
  • Heat a grill pan over high heat.
  • Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.
  • For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
  • To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

Nutrition Facts : Calories 174, FatContent 3 grams, SaturatedFatContent 0 grams, CholesterolContent 27 milligrams, SodiumContent 867 milligrams, CarbohydrateContent 28 grams, FiberContent 1 grams, ProteinContent 11 grams, SugarContent 17 grams

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