Best 4 Thai Chicken Lettuce Cups Recipes
**Thai Chicken Lettuce Cups: A Culinary Symphony of Flavors**
Embark on a delightful culinary journey with Thai Chicken Lettuce Cups, a vibrant and flavorful dish that tantalizes the taste buds. This delectable appetizer or main course combines the bold and aromatic flavors of Thai cuisine with the crisp freshness of lettuce cups. Savor the tender chicken marinated in a symphony of sweet, sour, and savory flavors, perfectly complemented by the crunchy vegetables and the tangy dressing. With variations ranging from classic to spicy, vegetarian to gluten-free, these lettuce cups offer a versatile and customizable dining experience. Get ready to indulge in a symphony of tastes and textures that will leave you craving more.
THAI CHICKEN LETTUCE CUPS
Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts
Provided by Taste of Home
Categories Appetizers Lunch
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
ASIAN CHICKEN LETTUCE CUPS
Steps:
- Make the sauce: Combine all the ingredients in a bowl and set aside. Stir again just before using.
- Prepare the cups: Heat 2 tablespoons canola oil in a skillet over high heat. Add the chicken and stir-fry until cooked through, about 3 minutes. Add the carrot, celery, bell pepper, peas and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
- Wipe out the skillet. Heat the remaining 4 tablespoons canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
- Fill the lettuce leaves with the stir-fry. Sprinkle with the sesame seeds. Crumble the wontons on top or serve alongside. Serve with the remaining sauce.
THAI CHICKEN LETTUCE WRAPS
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
THAI CHICKEN LETTUCE CUPS
Fresh, light Thai flavor - from Cooking Light and one of my new favorites. The filling can be done ahead of time and reheated before filling the leaves or served cold. Both are wonderful
Provided by stacylu
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place chicken in food processor; pulse until coarsely ground.
- Heat a large nonstick skillet over medium heat.
- Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
- Drain well, transfer to a large bowl.
- Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
- Place 1/3 c chicken mixture into each lettuce leaf.
- Serve with peanuts and serrano.
Nutrition Facts : Calories 261.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 604, Carbohydrate 8.4, Fiber 1.4, Sugar 3.9, Protein 26.3
Tips:
- For the best flavor, use fresh, high-quality ingredients.
- If you don't have ground chicken, you can use boneless, skinless chicken breasts or thighs, cooked and shredded.
- Feel free to adjust the amount of chili paste to your liking. If you like it spicy, add more. If you prefer a milder dish, use less.
- To make the lettuce cups ahead of time, assemble them and store them in an airtight container in the refrigerator for up to 2 hours. When you're ready to serve, just add the chicken mixture and enjoy.
- These lettuce cups are also great for meal prep. Simply cook the chicken mixture and store it in the refrigerator for up to 3 days. When you're ready to eat, just assemble the lettuce cups and add the chicken mixture.
Conclusion:
These Thai chicken lettuce cups are a delicious and easy appetizer or main course. They're packed with flavor and perfect for a quick and healthy meal. Whether you're entertaining guests or just looking for a tasty weeknight dinner, these lettuce cups are sure to please. So next time you're looking for a new and exciting recipe, give these Thai chicken lettuce cups a try!
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