Best Spicy Szechwan Chicken Lettuce Wraps Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY SZECHUAN CHICKEN LETTUCE WRAPS



Spicy Szechuan Chicken Lettuce Wraps image

Awesome as an appetizer OR a meal. I saw this on the Food Network one Sunday morning and I just had to jot down the recipe to try it out; it looked absolutely divine! Since I haven't made it myself yet, I am unsure as to how many servings it is. From what it looked like on TV, I am estimating it will make about 18 lettuce wraps.

Provided by cali_love

Categories     Lunch/Snacks

Time 30m

Yield 18 lettuce wraps, 4-6 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
oil, for cooking
1 lemon, juice of
2 tablespoons butter
bibb lettuce or iceberg lettuce
1 daikon radish, julienned
2 carrots, julienned
1/2 cup green onion, diced
1/4 cup bean sprouts
1/2 cup szechuan sauce (check in your Asian grocery aisle)
1 tablespoon Chinese five spice powder
1/4 teaspoon cayenne pepper
1 pinch sea salt
1 pinch cracked black pepper

Steps:

  • In a small bowl, mix the 5 spice powder, cayenne pepper, sea salt, and black pepper together. Set aside.
  • Slice the chicken breasts in half lengthwise, and pound out in between two sheets of plastic wrap. This is to ensure even cooking.
  • Sprinkle on spice mixture evenly on both sides of the chicken breasts, lightly patting "rub" onto the chicken.
  • Heat oil in pan over medium high/high heat and fry chicken until lightly browned. (If your breasts are pounded out thin, it should not take too long to cook.) Put a little bit of butter (about 1/2 tbsp) on the top of each chicken breast, and drizzle lemon juice as well, for extra flavor. Flip chicken breasts over to cook the other side and repeat process.
  • Once the chicken has been fully cooked, remove from heat and place onto a platter and allow to rest for 10-15 minutes.
  • While the chicken is resting, prepare the slaw mix. Peel and wash your carrots and daikon radish. If you have a mandolin, you may use that to slice the carrots. Otherwise, thinly slice the carrots and daikon into julienned strips.
  • In another bowl, combine the carrots, daikon, diced green onions, bean sprouts, and Szechuan sauce together.
  • Thinly slice the chicken breasts. You can either slice them into strips or dice them, depending on your preference.
  • Arrange a little of the slaw mix and the chicken onto each bib lettuce cup. If you are unable to find bib lettuce, you can try using regular iceberg lettuce cups instead.
  • If you are serving this as an appetizer, it should serve about 4-6 people.

Nutrition Facts : Calories 152.8, Fat 6.7, SaturatedFat 3.9, Cholesterol 49.5, Sodium 265.9, Carbohydrate 8.8, Fiber 2.7, Sugar 4.3, Protein 15

SZECHUAN CHICKEN LETTUCE WRAPS WITH SPICY MAYO (CACTUS CLUB COPYCAT)



Szechuan Chicken Lettuce Wraps with Spicy Mayo (Cactus Club Copycat) image

Spice it up and make copycat Szechuan chicken lettuce wraps with spicy mayo from the comfort of your own home with this easy to follow recipe. Plus, it is healthier than the original!

Provided by Sam | Ahead of Thyme

Categories     Appetizer

Time 40m

Number Of Ingredients 21

2 chicken breasts, cut into small 1 or 2-inch strips
1 tablespoon sesame oil
1 + 1/4 cups panko breadcrumbs
1 tablespoon soy sauce
1 tablespoon rice vinegar (black)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1 tablespoon mayonnaise
1/4 cup all-purpose flour
1 cup fried wontons* or chow mein noodles (Farkay brand)
1/4 cup green onions or scallions, sliced
1/2 cup fresh cilantro, chopped
1/4 cup peanuts
1/2 cup sweet chili sauce
2 teaspoons white and black sesame seeds
lime wedges
1 head iceberg lettuce, cut in half through the stem
1/4 cup mayonnaise
1 tablespoon Sriracha hot sauce, or more to taste
1 teaspoon freshly squeezed lime juice

Steps:

  • Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.
  • In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
  • In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.
  • Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.
  • Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.
  • Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
  • Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.
  • In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
  • Serve spicy mayo on the side or drizzle on top of chicken mixture.

Nutrition Facts : ServingSize 1 serving, Calories 571 calories, Sugar 12.6 g, Sodium 1506.5 mg, Fat 28.3 g, SaturatedFat 4.6 g, TransFat 0.2 g, Carbohydrate 56.7 g, Fiber 6.6 g, Protein 23.4 g, Cholesterol 84.7 mg

SPICY CHICKEN LETTUCE WRAPS



Spicy Chicken Lettuce Wraps image

Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.

Provided by Christina Chaey

Categories     Bon Appétit     Dinner     Chicken     Soy     Green Onion/Scallion     Garlic     Poultry     Lettuce     Quick & Easy     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 2 servings

Number Of Ingredients 10

2 Tbsp. soy sauce
1 Tbsp. dark brown sugar
1 tsp. fish sauce
1 Tbsp. sambal oelek or Sriracha, plus more for serving
2 Tbsp. vegetable oil
3 scallions, white and pale green parts only, thinly sliced
2 garlic cloves, finely chopped
1 lb. ground chicken
Kosher salt
Bibb lettuce leaves, lime wedges, and tender herbs (for serving)

Steps:

  • Mix soy sauce, sambal oelek, brown sugar, and fish sauce in a small bowl; set aside.
  • Heat oil in a skillet over medium. Add scallions and garlic and cook, stirring occasionally, until softened (a little color is okay), about 3 minutes. Add chicken and lightly season with salt. Cook, breaking up with a wooden spoon and tossing occasionally, until chicken is cooked through, 5-7 minutes. Add reserved soy sauce mixture and cook, tossing occasionally, until liquid is almost completely reduced, about 2 minutes.
  • Serve chicken mixture with lettuce, herbs, lime wedges, and more sambal oelek for making lettuce wraps.

GRILLED CHICKEN LETTUCE WRAPS



Grilled Chicken Lettuce Wraps image

Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup chopped artichoke hearts
1 small red onion, diced small
1 Roma tomato, diced small
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon minced rosemary
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 chicken cutlets
10 to 12 butter lettuce leaves
1/2 cup grated Romano cheese
1/3 cup balsamic glaze
1/4 cup prepared pesto
10 basil leaves, torn

Steps:

  • For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
  • For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
  • Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
  • Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
  • To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

SPICY PORK LETTUCE WRAPS



Spicy Pork Lettuce Wraps image

These lettuce cups filled with spicy ground pork take inspiration from Larb. Found in several Southeast Asian countries, Larb usually features seasoned ground meat served with sticky rice or lettuce cups, topped with fresh vegetables and herbs. Toasted rice powder is typically mixed into the seasoning for some crunch and to help thicken the dressing. Katie opts for ground peanuts instead to achieve a similar texture and nutty flavor. These can also be made with ground chicken, duck, turkey, or crumbled tofu in place of the ground pork. Fresh and flavorful, these lettuce cups are super easy to make at home any night of the week.

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons soy sauce
1 teaspoon grated fresh ginger (from about 1/2-inch piece)
1 teaspoon sesame oil
1 medium carrot, grated or julienned
1 bunch scallions, thinly sliced
Juice of 1 lime
1 tablespoon vegetable oil
1 pound ground pork
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
4 cloves garlic, minced
One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon)
1 shallot, minced
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 head Bibb, butter or iceberg lettuce, separated into leaves
Fresh cilantro leaves, for serving
Fresh mint leaves, for serving
1/2 cup roasted salted peanuts, chopped
Sriracha, for serving

Steps:

  • For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve.
  • For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl.
  • Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings.

SPICY SZECHWAN CHICKEN LETTUCE WRAPS



Spicy Szechwan Chicken Lettuce Wraps image

Make and share this Spicy Szechwan Chicken Lettuce Wraps recipe from Food.com.

Provided by tammarie

Categories     Lunch/Snacks

Time 30m

Yield 6 wraps, 6 serving(s)

Number Of Ingredients 14

3 boneless skinless chicken breasts
1/4 cup daikon radish, shredded (I used just regular radish)
2 carrots, shredded
1/4 cup bean sprouts
1/2 cup scallion, chopped (about 3)
1/4 cup szechuan sauce
1 tablespoon Chinese five spice powder
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
2 tablespoons butter
1 lemon, juiced
1 head bibb lettuce

Steps:

  • Split boneless chicken in half. It too thick, pound out to make thinner.
  • In a medium bowl, mix together radish, carrots, bean sprouts and scallions. Add Szechwan sauce.
  • In a small bowl, mix together five-spice, cayenne, salt and pepper. Season chicken lightly with rub. Cut the chicken into strips.
  • In a large skillet over high heat, add the oil. Once hot, sear the chicken for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platte to let cool.
  • Once cooled, dice or shred chicken.
  • Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf or lettuce. Roll and serve.

Nutrition Facts : Calories 158.6, Fat 9.3, SaturatedFat 3.2, Cholesterol 44.4, Sodium 276.9, Carbohydrate 5.4, Fiber 2, Sugar 1.6, Protein 14.7

SPICY CHICKEN LETTUCE WRAP



Spicy Chicken Lettuce Wrap image

Make and share this Spicy Chicken Lettuce Wrap recipe from Food.com.

Provided by Ennoia

Categories     One Dish Meal

Time 40m

Yield 12 Wraps, 4 serving(s)

Number Of Ingredients 17

1 lb ground chicken
2 cups thinly sliced napa cabbage
1 head boston lettuce
6 garlic cloves
1/2 cup of diced green beans
1/2 cup of diced sugar snap pea
1 tablespoon minced ginger
1 large hot red chili pepper, minced
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons seasoned rice vinegar
1/8 teaspoon anise
1 tablespoon honey
diced green onion, cilantro, chinese hot chili sauce for topping
1 dash cinnamon

Steps:

  • Add vegetable & sesame oil to a saute pan, pre-heated at a medium setting.
  • Add garlic and ginger and fry until lightly golden.
  • Add minced chicken, fry until exterior is cooked and break down with a wooden spoon until all pieces are small.
  • Add rice vinegar, lime juice,soy sauce, honey and cabbage.
  • Add anise and cinnamon (you can alternately use Chinese 5 spice).
  • Cook until cabbage begins to soften.
  • Add green beans and sugar snap peas (diced into thirds) and hot chili pepper.
  • Cook until vegetables are done (they are bright green, still a bit crunchy) and liquid in the pan has reduced. Allow chicken to brown as desired.
  • Serve over individual leaves of boston lettuce. Garnish with green onions, cilantro and chinese chili sauce as desired.
  • Eat wraps with your hands.

Nutrition Facts : Calories 239.5, Fat 10.5, SaturatedFat 1.9, Cholesterol 79.5, Sodium 344.5, Carbohydrate 10.4, Fiber 1.5, Sugar 5.8, Protein 26.1

SPICY CHICKEN LETTUCE WRAPS



Spicy Chicken Lettuce Wraps image

When you're looking for something tasty and unique to serve at your next appetizer party or to compliment a delicious Asian meal......this recipe will suit your needs....very quick and easy!

Provided by Chef Decadent1

Categories     Asian

Time 20m

Yield 12 wraps, 12 serving(s)

Number Of Ingredients 12

1 lb ground chicken or 1 lb turkey
2 teaspoons fresh ginger
2 minced garlic cloves
1/4 teaspoon red pepper flakes
2 tablespoons soya sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1/3 cup water chestnut, chopped
1/3 cup chopped green onion
1/4 cup chopped peanuts
12 lettuce leaves
1/4-1/2 cup hoisin sauce

Steps:

  • Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth.
  • Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through.
  • Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through.
  • Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up.
  • You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired.
  • .

Nutrition Facts : Calories 97.3, Fat 4, SaturatedFat 0.7, Cholesterol 26.6, Sodium 291.2, Carbohydrate 5.6, Fiber 0.9, Sugar 2.1, Protein 9.8

SPICY CHICKEN LETTUCE WRAPS



Spicy Chicken Lettuce Wraps image

This is one of my go-to meals when I want a fun dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts. -Brittany Allyn, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pound chicken tenderloins, cut into 1/2-inch pieces
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
2 garlic cloves, minced
1/3 cup stir-fry sauce
1 teaspoon reduced-sodium soy sauce
8 Bibb or Boston lettuce leaves
1/4 cup salted peanuts
2 teaspoons minced fresh cilantro

Steps:

  • Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside., Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through., Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.

Nutrition Facts : Calories 303 calories, Fat 12g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 981mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein.

Related Topics