Best Chicken Satay Lettuce Wraps Recipes

Chicken Satay Lettuce Wraps image

Provided by MixnVixn

Categories Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs boneless-skinless chicken tenderloins, slightly pounded
2 garlic cloves, finely minced
1 teaspoon finely grated fresh ginger
1 teaspoon rice vinegar (Mitsukan brand preferred)
1 tablespoon soy sauce
2 teaspoons brown sugar
1 tablespoon peanut butter
1/2 teaspoon sesame oil
1/2 cup dry roasted peanuts, chopped
bamboo skewer, soaked in water
2 heads butter lettuce, roots removed, leafs separated to form cups, rinsed and patted dry
1 1/2 cups carrots, julienne
1 1/2 cups English cucumbers, halved longways, thinly sliced
1 cup bean sprouts
4 ounces bean thread noodles, soaked in warm water, drained (2 small bundles)

Steps:

For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
Remove from heat and then remove skewers when cooled slightly.
To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
Enjoy!

Chicken Satay Lettuce Wraps image

Provided by English_Rose

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

7 tablespoons coconut milk
1/2 teaspoon thai green curry paste
4 -6 chicken tenders
1 teaspoon vegetable oil
2 flour tortillas
3 inches cucumbers (cut into matchsticks)
6 iceberg lettuce leaves

Steps:

In a bowl, mix half the coconut milk with the Thai green curry paste and vegetable oil, then add the chicken fillets and marinate for 30 minutes.
Skewer the chicken and place on a pre-heated barbecue, making sure you constantly baste the chicken with the remaining coconut milk so that it remains moist.
Shred the lettuce leaves and spoon them with the cucumber sticks onto the tortilla wraps.
When cooked through, put the chicken onto the wraps mixture, drizzle with the satay sauce and roll up.

Nutrition Facts : Calories 542.2, Fat 19, SaturatedFat 11.2, Sodium 425.2, Carbohydrate 86.1, Fiber 28.4, Sugar 46.1, Protein 24.3