No Cook Chicken Lettuce Wraps Recipes

NO-COOK ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.
• For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.

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.

NO-COOK CHICKEN LETTUCE WRAPS

Steps:

• Mix chicken, carrots, and water chestnuts in a large bowl.
• Stir salad dressing and yogurt together in a separate bowl until smooth; pour over the chicken mixture and toss to coat.
• Spoon chicken mixture into lettuce leaves. Season with red pepper flakes.

CHICKEN LETTUCE WRAPS

Steps:

• Separate, rinse, and dry the leaves of the butter lettuce. Or, wash the lettuce in a salad spinner and set aside.

NO-COOK CHICKEN LETTUCE WRAPS

Steps:

• Mix chicken, carrots, and water chestnuts in a large bowl.
• Stir salad dressing and yogurt together in a separate bowl until smooth; pour over the chicken mixture and toss to coat.
• Spoon chicken mixture into lettuce leaves. Season with red pepper flakes.

CURRIED CHICKEN & APPLE LETTUCE WRAPS

Steps:

• Mix the ingredients for the dressing together and set aside.
• Mix the chicken and apple together with the remaining ingredients except the lettuce leaves.
• Pour the dressing over the chicken mixture and mix well.
• Serve in lettuce leaves

CASHEW CHICKEN LETTUCE WRAPS

Steps:

• Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.
• Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.
• Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.