Easy Chicken Salad Lettuce Wraps Recipes

CHICKEN SALAD WRAPS

Steps:

• In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
• Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

THAI CHICKEN LETTUCE WRAPS

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.

CHICKEN LETTUCE WRAPS

Steps:

• Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
• Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

EASY CHICKEN SALAD LETTUCE WRAPS

Steps:

• Mix mayo, lemon juice and tarragon in medium bowl. Add chicken and grapes; mix lightly. Cover.
• Refrigerate at least 30 minutes.
• Spoon chicken salad evenly over lettuce leaves; roll up.

EASY CHICKEN SALAD SNACK WRAPS

Steps:

• Gather up all the ingredients.
• In a large bowl combine mayonnaise, cilantro, green onions, celery, carrots, sour cream or greek yogurt, and hot sauce.
• Stir it all together.
• Dice or shred the chicken.
• Add chicken to the mayonnaise mixture and stir to coat. Season with salt and pepper to taste. Refrigerate in a sealed container or cover your bowl with plastic wrap until ready to use.
• When you are ready to make your snack wraps prepare your workstation. Set your tortillas in front of you. Arrange chicken salad in the center third of your tortilla, right in the middle.
• Sprinkle cheese on top. As much or as little as you want.
• Pick tortilla up and adjust contents into the shape of a fat cigar. Flip each end up over top of the filling and roll. Place seam side down until you are finished rolling them all up.
• Place a large skillet over medium heat. This part can get a bit messy. Place a few pieces of paper towel on a large enough plate to hold all of your tortillas and set aside. Place your salt and pepper shaker nearby.
• Next, grab each rolled tortilla. Coat with cooking spray and sprinkle with a little salt and pepper. Place, seam side down on your skillet.
• After a minute or two you have to flip your tortilla to brown the other side. Keep checking that your tortilla is as brown as you want it. Repeat this process until all of your wraps are browned and crisped.
• Transfer to serving plate and slice in half if desired.
• Eat and enjoy!