Grilled Chicken Lettuce Wraps Recipes
GRILLED CHICKEN LETTUCE WRAPS WITH SESAME MISO SAUCE
Provided by Food Network
Time 1h25m
Yield 8 to 10 lettuce wraps
Number Of Ingredients 13
Steps:
- Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well. Add the chicken, then seal the bag, pressing out as much air as you can. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
- While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt. Toss to coat evenly and let it stand for 30 minutes. When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible. The more water you squeeze out, the crunchier the pickles will be.
- To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
- Remove the chicken from the marinade and discard the marinade. Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp. If the chicken starts burning, move it over to the cooler side of the grill. Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer). Transfer the chicken to a cutting board and chop it into chunks.
- To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken. Top with some pickled cucumbers and drizzle with a little sesame miso sauce. Wrap and enjoy!
GRILLED CHICKEN WRAPS
My husband and I love Mexican food and are always looking for new ways to prepare burritos. This recipe is one we came up with together. Everyone who has tried it loves it! -Cheryl Zelinger, Schwenksville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.
Nutrition Facts : Calories 352 calories, Fat 15g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.
GRILLED CHICKEN BLT WRAPS
A delicious, easy grilled chicken wrap that is perfect for lunch, dinner, or picnics! Serve with your favorite chips and a cold beverage!
Provided by James Roos
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
- Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
- Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
- To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.
Nutrition Facts : Calories 820.7 calories, Carbohydrate 44.6 g, Cholesterol 103.4 mg, Fat 53.8 g, Fiber 7.6 g, Protein 40.1 g, SaturatedFat 12 g, Sodium 1732.3 mg, Sugar 5.1 g
GRILLED CHICKEN AND CORN LETTUCE WRAPS
Grilling ears of corn in the husks before cutting off the kernels gives the resulting wraps a smoky-sweet taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8 wraps
Number Of Ingredients 18
Steps:
- Make the chicken: Place chicken in a large bowl. Add lime juice, jalapeno, garlic, cilantro, and oil, and turn chicken to coat. Cover and refrigerate, turning occasionally, for 1 hour.
- Make the corn: Preheat grill to medium-high. Soak corn in cold water for 15 minutes, and drain. Grill corn and scallions, turning both occasionally. Cook scallions until tender, about 5 minutes. Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes.
- Let corn cool slightly, and then husk. Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl.
- Remove chicken from marinade, and season with the salt and pepper. Grill, turning once, until cooked through, about 3 minutes per side.
- Make the lime yogurt: Stir together yogurt and lime juice in a small bowl. Season with pepper.
- Assemble wraps: Divide chicken, corn, yogurt, and avocado among lettuce leaves. Serve immediately with lime wedges and cilantro sprigs.
Nutrition Facts : Calories 376 g, Cholesterol 67 g, Fiber 9 g, Protein 32 g, SaturatedFat 3 g, Sodium 459 g
GRILLED CHICKEN LETTUCE WRAPS
Provided by Patrick and Gina Neely : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a grill to medium-high heat.
- Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
- While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
- Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
- Shred the chicken with a fork, or dice with a knife.
- Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
- Preheat a grill to medium heat.
- Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
- With your knife, slice the corn kernels from the cob and add to a bowl.
- Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.
Nutrition Facts : Calories 518 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 132 milligrams, Sodium 1068 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 58 grams, Sugar 31 grams
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Estimated Reading Time 4 mins
- Season the chicken generously with salt and pepper. In a small bowl, combine the chili sauce, soy sauce, garlic, ginger, lemongrass, fish sauce, if using, and sriracha.
- Heat the sesame oil in a skillet over medium-high heat. Add the chicken and cook until the thighs are well-seared and cooked through, 8 to 10 minutes.
- Reduce the heat to low and add the sauce to the skillet. Stir to coat, add the scallions and continue to cook until the scallions are wilted and the sauce thickens slightly, about 3 minutes.
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- Cut the chicken tenderloins in half lengthwise so they are approximately 1/2 inch thick. In a large bowl, add the remaining ingredients (except the crushed peanuts) and stir together making a marinade. Add the chicken and toss together, coating evenly with the marinade. Cover and let marinate in the refrigerator for at least 1 hour. (Remove from the fridge 15 minutes before grilling.)
- Cut off the core and gently peel the leaves from the butter leaf lettuce. Trim the leaves if needed. Wash the lettuce in cold water and drain well. Use a salad spinner to remove any excess water. Chill in the refrigerator until ready to serve. Prepare the cilantro, shredded carrots and bean sprouts in the same way.
- Trim off the ends of the cucumber and then cut into thirds. Use an apple corer to remove the core. Slice the cucumber in half lengthwise and then cut into thin slices, approximately 1/8 inch thick. Peel the shallots and then thinly slice. In a medium bowl, combine the rice vinegar, water, sugar, salt and pepper. Stir until the sugar is dissolved. Add the cucumbers and shallots and toss together. Cover the bowl and refrigerate until ready to serve.
- Place the noodles into a large heat-proof bowl and cover with boiling water. Stir the noodles and allow to soak for 2 minutes. Drain the noodles shaking off any excess water. Spread the noodles in the colander and let air dry until it's time to serve.
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From kitchenstories.com
4.5/5 (14)Servings 6Cuisine AsianCategory Main
- Set a large pot of cold water next to the stove. Grab a small saucepan that’s small enough to be able to submerge it about halfway in the pot of cold water. Add most of the water and sugar to the saucepan and set over medium heat. Stir until sugar is dissolved, then stop stirring and only swirl the pan as needed. Let cook relatively undisturbed, until the bubbles on top of the caramel are orange in color and the caramel is very dark in color. Plunge the saucepan into the large pot to stop the cooking process, then add the remaining water.
- Return the saucepan to the stove and stir over medium-low heat until water is mixed into the caramel. Remove from the heat and let cool, then transfer to a resealable glass jar and add approx. 2 tbsp. of caramel sauce to a large bowl.
- Mince garlic, shallot, and lemongrass. Thinly slice chili. Combine most of the garlic and shallot on the cutting board and sprinkle with brown sugar. Use your knife to work into a paste. Add the paste to the large bowl with the caramel sauce, then add lemongrass, soy sauce, some fish sauce, and canola oil. Season with pepper, then add chicken thighs and use your hands to toss them really well in the marinade. Cover with plastic and let marinate in the fridge for at least 8 hr. or up to 24 hr.
- Halve the limes. Add remaining sugar and water to a bowl. Juice in 3 lime halves and stir until sugar dissolves. Add more water, lime juice or sugar until it’s a good balance of sweet and sour. Add remaining fish sauce, sliced chili, remaining minced garlic, and mix. Taste and adjust with more water, lime or fish sauce as needed.
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Estimated Reading Time 3 mins
- To make the salad dressing, combine the mayo/yogurt, honey, balsamic vinegar, salt and pepper in a bowl. Whisk together until creamy and well-mixed.
- To prepare the salad, combine the chicken, almonds, grapes, apple and salad dressing in a bowl using a wooden spoon. Stir until the ingredients are well coated with the dressing. Let chill for 1 hour in the refrigerator before preparing wraps.
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Estimated Reading Time 3 mins
- Divide the chicken among the four lettuce leaves, then top with avocado, tomatoes, bacon and Dijon dressing.
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From west.iga.ca
Servings 4Total Time 30 mins
- Place 9 in. (23 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté chicken, shallots, red pepper and chili powder 5 to 8 min., until chicken is browned.
- Stir in lime juice, orange juice, fish sauce, honey and Sriracha, if using. Cook 3 to 5 min., until most of the liquid has evaporated. Stir 2 tbsp (30 mL) of the cilantro into the mixture. Remove from heat. Makes about 3 cups (750 mL).
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Estimated Reading Time 6 mins
- First, cut the chicken into strips about 1 inch thickness and place in a bowl or 1 gallon plastic zipper bag.
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- Next, pour marinade on to chicken and ensure the chicken is coated. Cover and marinate in the refrigerator for 30 minutes to two hours.
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Estimated Reading Time 3 mins
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- Pound the chicken breasts to 1/2 inch. Rub the wing sauce over the chicken breast. Season to taste with black pepper
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- Place 9 in. (23 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté chicken, shallots, red pepper and chili powder 5 to 8 min., until chicken is browned.
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