lettuce wrap

These quick and easy chicken meatballs are loaded with flavor for a fast meal that's still impressive. Fish sauce adds umami and funk, while Thai green chilies, scallions, and fresh ginger offer different levels of heat, and a sprinkle of crunchy turbinado sugar balances it all out. Serve these meatballs up as lettuce wraps with a pantry raid of whatever pickles you have on hand to make it a fresh and light meal perfect for any warm summer night.

Vietnamese-Style Chicken Meatballs With Ginger and Mint Recipe

coconut oil (30 grams)

Thai green chilies

scallions,

garlic, finely minced (about 10 grams)

lemongrass,

(454 chicken

(20 grams) fish sauce,

(8 grams) Diamond Crystal kosher salt

mint, leaves finely chopped (about 30 grams)

oil coconut oil,

(60 grams) turbinado sugar

To Serve:

bibb lettuce, leaves

Assorted pickles

shallots

Hot sauce, hoisin, or chili crisp

In a small sauté pan or skillet, heat the coconut oil over medium-low heat until shimmering. Add the chilies, scallions, ginger, garlic, and lemongrass, cooking until they soften and become aromatic, about 5 minutes; don't allow them to brown. Remove from heat and set aside.

In a medium mixing bowl, add the ground chicken, fish sauce, salt, mint, and cooked aromatics along with the cooking oil. Mix with your hands until thoroughly combined and the mixture feels sticky and cohesive. In a small sauté pan with oil over medium heat, cook a teaspoon of the chicken mixture to taste and adjust the seasoning if needed. 

In a medium straight-sided sauté pan, add 1/2 inch of oil and heat over medium heat until shimmering. Dip two large spoons in the hot oil, then scoop up a portion of the chicken mixture, using the two spoons to form it into a rough football shape; carefully drop the meatball into the oil. Repeat with all the chicken, dipping the spoons in oil as needed to prevent sticking. Cook the chicken meatballs, turning occasionally, until browned and cooked through, about 8 minutes. Remove to a bowl or large plate. 

Once all the chicken meatballs are cooked, sprinkle the sugar over them, tossing gently to coat. In the same sauté pan with the residual cooking oil, increase the heat to high and add the chicken meatballs. Cook on each side until the sugar caramelizes, about 1 minute. Remove to a serving platter. 

Serve right away with bibb lettuce, assorted pickles, crispy shallots, and any other condiments you desire. 

Spice up your life with this Buffalo Chicken Lettuce Wrap recipe from Delish.com

Buffalo Chicken Lettuce Wraps

unsalted butter, melted

hot sauce (such as Frank's)

honey

c. shredded chicken

Kosher salt

black pepper

butterhead lettuce leaves

celery,

c. blue cheese

c. ranch dressing

tbsp. finely chopped chives

https://streaming.hearstdigitalstudios.com/a9a5d742-70e4-47cc-9d48-30dcc1b4d145/video_rover_16x9_1080p_hd_1522761771_96943.mp4

So good, you won't even notice they're low-carb.

You Don't Want Wings — You Want Buffalo Chicken Lettuce Wraps

An easy and healthy new take on classic cordon bleu - ready in 30 minutes and the whole family will love it!

Chicken Cordon Bleu Ranch Wraps

chicken breasts

salt

garlic powder

ham,

baby spinach leaves

provolone cheese

8-10 inch wraps

greek yogurt ((I used 0% fat))

mayo ((I used reduced fat))

milk

apple cider vinegar

dill

flat leaf parsley

chives

garlic

Season chicken with salt, pepper, and garlic powder. Cook over medium heat in a large nonstick pan or skillet sprayed with cooking spray. Slice cooked chicken into thin strips.

If using above recipe for Zesty Ranch Dressing: add all ingredients to a blender. Pulse 30-60 seconds until smooth and creamy. Cover and chill until ready to use.

Lay out each wrap on a flat surface. Place 2 slices of provolone cheese on each wrap. top with spinach, then chicken and ham strips. Drizzle 2-3 tablespoons zesty ranch dressing (or preferred ranch dressing) over wrap fillings. Carefully roll wrap.

Optional step: pan-sear wraps or grill wraps. (I grilled mine with a George Foreman, worked like a dream!) Serve wraps warm with additional ranch dressing for dipping if desired. (do it.)

Have you tried the Chicken Lettuce Wraps at P.F. Chang&#39;s? I&#39;ve got the best copycat recipe for you today! Finely diced chicken thighs are sautéed with shiitake mushrooms in a killer Asian-inspired sauce, then nestled into butter lettuce leaves and garnished with fried rice noodles. It is a super easy, fast, and TASTY weeknight meal. The perfect dish for when you are going low carb!

P.F. Chang's Lettuce Wrap Recipe (Copycat)

canola oil (divided)

sesame oil (divided)

chicken thighs

black pepper (to season chicken)

DRIED shiitake mushrooms*

water (for rehydrating mushrooms)

water chestnuts (chopped)

garlic (smashed and minced)

ginger

onions

frying oil (canola oil, vegetable, etc)

rice sticks

water

soy sauce

oyster sauce

aji mirin (rice wine**)

hoisin sauce

sugar

cornstarch

rice vinegar

chili garlic sauce (I used Sambal Oelek)

Chinese-Style Hot Mustard

sesame oil

butter lettuce (or iceberg)

Prep the chicken. First things first, if you are using thawed chicken, place it in the freezer so that it is easier to chop later. If you have completely frozen chicken, take it out of the freezer to start thawing. You want to chop partially-thawed chicken.

Rehydrate the shiitake mushrooms.* Add 2 ounces DRIED mushrooms to a medium bowl and cover with very hot water. Let sit for 30 minutes. Once they are softened, squeeze out as much water as you can and place on a cutting board. Chop off the stems and discard (they are too tough). Chop the mushrooms into small pieces, see photos. You should end up with about 1 and 3/4 cup mushrooms, about 7-8 ounces. Set aside.

Prepare the vegetables. Meanwhile, drain the 8 ounce can of water chestnuts and chop them into small pieces. Smash and mince 1 tablespoon garlic. Peel a knob of ginger with a spoon (it’s easier than a peeler) and mince 1 tablespoon. Set aside.

Assemble the filling sauce. In a small bowl add 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin**, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir together and set aside.

Chop the chicken. Once your chicken is partially frozen (if it&#39;s still rock hard, you can put it in the microwave in 30-second increments until it is chop-able), use a chef&#39;s knife to chop the chicken into very small pieces. Smaller than you have ever chopped chicken before, probably. See photos. You want them to be about 1/4 to 1/2 inch dice. It doesn&#39;t need to be perfect, but the smaller your chicken pieces, the more homogenous your wrap filling will be. It&#39;s all about the texture in this recipe. Seal the still-partially frozen chicken pieces in a ziplock, place in a medium bowl, and cover with water. The chicken should be thawed out within 10-20 minutes. Do not cook the chicken until it&#39;s completely thaw.

While the chicken thaws, fry the rice sticks. This step is optional but delicious. In a 3 quart pot, heat 2 inches frying oil to about 400 degrees (I set my burner to just above medium heat.) It will take several minutes for the oil to come to temperature. Use a thermometer to see the temperature.

Break off a small handful of rice sticks and carefully drop it into the oil. Within 2-3 seconds, they will rise to the top of the oil. They will be puffy and huge compared to what you dropped in. It's so fun! Remove the puffed rice sticks to a paper towel lined plate and set aside. Continue the process until you have as much as you think you will want to eat on your wraps. Set the oil on a back burner to cool.***

Cook the filling. Heat a wok (best), cast iron skillet (better), or large skillet (ok) over medium high heat. (You want to cook over very high heat; woks are best for this. I don&#39;t have one, so I used cast iron). Drain the chicken well. Once the pan is very hot, add 1 and 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil.

Drain the chicken. Add the diced chicken and stir constantly until thoroughly cooked. Season with 1 and 1/2 teaspoons kosher salt, and black pepper to taste. It will only take 2-3 minutes to cook. Remove the chicken to a plate.

Keep the heat on medium high. Add another 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add in the mushrooms and water chestnuts. Saute for 2-3 minutes. Add in 1 tablespoon garlic and 1 tablespoon ginger and saute for another 1 minute.

Return the chicken and any juices to the pan. Add the prepared sauce to the chicken and mushrooms. Lower the heat to medium and cook for another 2 minutes.

Chop 4 green onions. Set aside a small amount to add as a fresh garnish to each wrap. Add the remaining green onions to the pan and saute for another 1-2 minutes.&nbsp;Remove from heat.

Make the dipping sauce. In a small bowl, combine 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1 to 2 teaspoons oyster sauce (taste it!) and 1/2 teaspoon sesame oil. Whisk it together.

Assemble the wraps. Carefully remove the core of the butter lettuce from the head, and clean each butter lettuce leaf. There is a LOT of debris in butter lettuce, so take your time washing each leaf. Lay on paper towels to dry. (You can also try iceberg lettuce.)

Place a handful of fried rice sticks in each lettuce leaf. Top with a spoonful of warm chicken and mushroom filling. Sprinkle with fresh green onions.&nbsp; Devour!

These healthy wraps are so good! The meat and vegetable mixture is full of delicious Asian flavors. Tangy and sweet with a hint of nuttiness, the dipping sauce it a super tasty complement to the ground turkey.

Low Carb Low Fat Asian Lettuce Wraps With Dipping Sauce

teaspoon(s) molasses

tablespoon(s) rice vinegar

clove(s) garlic, crushed

teaspoon(s) Splenda or other artificial sweetener

pound(s) turkey

teaspoon(s) vegetable oil

water chestnuts (8 oz)

cup(s) mushrooms

green onions/scallions

lettuce

DIPPING SAUCE

tablespoon(s) ketchup (no sugar)

lemon juice

*1 teaspoon(s) Sriracha or other hot chili sauce

teaspoon(s) sesame oil (preferable toasted)

Make sure to taste as you go along and adjust the flavors to your liking. This recipe is just like one I found in a low-carb cookbook. If you aren't doing low carb, you can use real sugar. Enjoy!

Lettuce Wraps with Dipping Sauce (low fat &amp; low carb)

This Low-carb Lettuce Wrap Sandwich is a great option for lunch and a delicious alternative to the traditional wheat wrap. It only requires few ingredients and it’s also gluten-free!

Low-carb Lettuce Wrap Sandwich

iceberg lettuce

mayo

yellow mustard

Prosciutto

meat chicken breast

cucumber

cherry tomatoes (cut in half)

parchment paper (about 15″ x 15″)

On a cutting board, place the parchment paper. Layer 5 to 8 lettuce leaves (or any other green leave you prefer) in the middle of parchment paper and the sides of the lettuce leaves should be on top of each other leaving no space between the lettuces. Layer the topping by spreading first the mustard and mayo.

Then, add Prosciutto and the slices of deli meat (ham and chicken breast), slices cucumber and cherry tomatoes.

Roll the lettuce wraps by using the parchment as your base.  Roll the lettuce wrap as tight as possible.

Halfway through rolling, fold the edges of the wraps towards the center, and continue rolling like a burrito. When it is completely wrapped, roll the remainder of the parchment around the lettuce.

Using a knife, slice the lettuce wrap and enjoy!

https://content.jwplatform.com/videos/m5oKHyOX.mp4

This Low-carb Lettuce Wrap Sandwich is a great option for lunch and a delicious alternative to the traditional wheat wrap.

Korean food is so on trend.  Endulge in these spicy pork bulgogi lettuce wraps.  Gochujang Korean hot chili paste comes together with sweet brown sugar, soy sauce and garlic to make a sweet and spicy marinade for an easy asian recipe.   

Spicy Korean Pork Bulgogi Lettuce Wraps

c. white rice, cooked

red leaf lettuce, whole leaves washed and dried.

cucumber, julienne (thin)

pork belly or pork butt

brown sugar,

tamari soy sauce

garlic, grated

ginger,

sesame seeds

sesame oil,

Place thinly sliced pork and marinade ingredients into...

Place thinly sliced pork and marinade ingredients into a large ziplock bag.  Shake to coat, and let marinate for at least one hour.

Meanwhile, cook rice according to package directions, and...

Meanwhile, cook rice according to package directions, and slice the cucumbers.

In a large pan coated with oil, cook...

In a large pan coated with oil, cook the pork over medium-high heat, cook for about 1-2 minute per side, or until the pork is fully cooked and is starting to caramelized.  Be careful not to burn.  Set aside to cool.

Assemble the lettuce wraps: 1-2 tablespoon of rice,...

Assemble the lettuce wraps: 1-2 tablespoon of rice, spicy pork bulgogi and fresh cucumber inside one large red lettuce leaf.

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Top 7 lettuce wrap recipes from across the web

The most viewed lettuce wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese-Style Chicken Meatballs ...

Buffalo Chicken Lettuce Wraps

Chicken Cordon Bleu Ranch Wraps

P.F. Chang's Lettuce Wrap Recipe (C...

Low Carb Low Fat Asian Lettuce Wrap...

Low-carb Lettuce Wrap Sandwich

Spicy Korean Pork Bulgogi Lettuce W...

The most viewed lettuce wrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine