Thai Chicken And Rice Lettuce Wraps Recipes

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THAI CHICKEN AND RICE LETTUCE WRAPS



Thai Chicken and Rice Lettuce Wraps image

My DBIL works in the rice industry here in our area, they had a contest for winning recipes, the company then sent home with their employees some of the best ones. Here is one that everyone at my DS's loves. The serving quantities is questimated at 2 rolls per person and 1/4 cup into each roll.

Provided by Chabear01

Categories     Brown Rice

Time 25m

Yield 36 rolls, 18 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 cups cooked brown rice
1 cup peanuts, chopped
1 cup bottled peanut sauce (DS says she uses a mild one but for the daring they have spicy ones)
4 boneless skinless chicken breasts, broiled and cubed, the smaller the better
1 1/2 cups mangoes, peeled and diced
1 1/2 cups papayas, peeled and diced
1 cup red bell pepper, sliced into julienne strips
1 head iceberg lettuce or 1 head leaf lettuce, washed and leaves seperated

Steps:

  • Heat oil in skillet over medium heat, add rice. Lightly saute it stirring frequently about 3 to 5 minutes.
  • In a large bowl combine rice with all the other ingredients except for the lettuce, toss in the peanut sauce till coated. Season with salt and pepper if you wish.
  • Each person takes a lettuce leaf or a portion of one, spoons the misture in it and then wrap like a cabbage roll and eat and enjoy.

Nutrition Facts : Calories 125.6, Fat 5.4, SaturatedFat 0.8, Cholesterol 15.2, Sodium 22.5, Carbohydrate 11.3, Fiber 2.1, Sugar 3.9, Protein 9.1

THAI CRISPY RICE LETTUCE WRAPS



Thai Crispy Rice Lettuce Wraps image

loved the crispy rice at Silk Thai in Huntington Beach CA, this is what i make for my family at home

Provided by hollywall

Categories     Thai

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 11

1 -2 cup leftover rice
1 -2 tablespoon red curry paste
1 tablespoon flour
1 chicken breast, ground in food processor
2 -3 tablespoons fish sauce
3 -4 green onions, cut in thin rings
1/2 red onion, finely diced
gingerroot, 3 inch piece, slivered or grated
1/2 teaspoon sugar
3 tablespoons fresh lime juice
1/2 bunch cilantro

Steps:

  • 1-2 cup(s) steamed rice, mixed with 1-2 TB red curry paste (and a bit of flour) - allow to dry out a bit or bake at 300 degrees for 15 minutes.
  • Heat skillet very hot with 1 TB oil, add rice allowing to puff and jump, set aside and cook ground chicken in same skillet.
  • Add 2 TB fish sauce (or to taste).
  • add 3 TB fresh lime juice (or to taste).
  • Add: 3 inch piece peeled, slivered ginger, ½ cup sliced green onion, ½ red onion slivered, and ½ bunch cilantro chopped.
  • Serve on romaine lettuce leaves with red bell pepper garnish.

Nutrition Facts : Calories 262.8, Fat 3.7, SaturatedFat 1.1, Cholesterol 23.2, Sodium 734.2, Carbohydrate 44.2, Fiber 1.4, Sugar 1.9, Protein 11.9

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