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Spicy Chicken Lettuce Wraps



Know those beloved lettuce wraps from P.F. Chang’s? This is my quick and cheap version! Spicy Chicken Lettuce Wraps 3 Lettuce Shells 1 chicken breast, diced 2 garlic cloves – crushed 2 tbsp hoisin sauce 4 tsp soy sauce 1 tbsp chilli sauce 1 tsp corn starch (optional) Oil 1. In a skillet, heat 1 tblsp oil. Add the chicken and cook on medium heat for 7-8 minutes until the chicken is almost done. 2. Add the garlic, hoisin sauce, soy sauce and chili sauce. Stir all and cook for another few minutes. 3. If the sauce is a little too thin, whisk in about a teaspoon of cornstarch to thicken it up a bit. 4. Spoon some of the chicken onto your lettuce shells and enjoy!

ADVERTISEMENT Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce Recipe courtesy Bobby Flay Prep Time: .

Remove from the grill. recipe follows Herbed Yogurt. Rub a thin layer of the spice paste onto 1 side of each chicken breast. plus more for grilling . and cut lengthwise into 1/2-inch thick slices. warmed on the grill Tomato Jam. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Serve openface on pitas: the chicken slices. and a drizzle of Herbed Yogurt. Grilled Tomato Jam: • • • 1 serrano chile 5 plum tomatoes 2 tablespoons vegetable oil. Combine all spices and the oil in a medium bowl to make a paste.10 min Inactive Prep Time: 5 min Cook Time: 10 min Level: Easy Serves: 4 servings Ingredients • • • • • • • • • • • • • • 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons ground ginger 2 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon ground cayenne 1 tablespoon ground turmeric 1 tablespoon ground white pepper 1 tablespoon kosher salt 3 (8-ounce) boneless skinless chicken breasts 3 tablespoons vegetable oil 4 pita breads. a few dollops of Tomato Jam. let rest 5 minutes. recipe follows Directions Heat grill to medium-high.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. juiced 2 tablespoons roughly chopped fresh parsley leaves. Transfer to a bowl and let cool to room temperature before serving. Brush tomatoes and serrano with oil and season with salt and pepper. Season with salt and pepper. plus more for garnish . and saffron and cook until thickened. to taste. Add the onion and cook until soft. or more as needed. Refrigerate if not using immediately. serrano. chopped 3 tablespoons balsamic vinegar Pinch saffron Heat grill to high. Hummus Dip Recipe courtesy Dave Lieberman Prep Time: 10 min Inactive Prep Time: -Cook Time: -Level: Easy Serves: about 2 cups Ingredients • • • • 2 (15-ounce) cans chickpeas. Grill tomatoes and serrano on all sides until charred. plus more for garnish 1/2 lemon. Herbed Yogurt: • • • • 1 cup Greek yogurt 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh cilantro leaves Salt and freshly ground pepper Place all ingredients in a food processor and process until smooth. Add the tomatoes. balsamic vinegar. Remove from the grill and coarsely chop.• • • • Salt and freshly ground pepper 1 small Spanish onion. Season with salt and pepper. drained and rinsed 1/2 cup extra-virgin olive oil.

and serve. Total Fat: 4 grams. Scrape the hummus onto a plate. Cholesterol: 0 milligrams. Protein: 1 gram. Per Tablespoon: Calories: 57. scatter some parsley on top. If the mixture is too dry and you're having trouble blending it. Blend on low speed until smooth. add a few more tablespoons of olive oil to help things along. Sodium: 96 milligrams Sicilian-Style Cauliflower with Whole Wheat Pasta From Food Network Kitchens Prep Time: 15 min Inactive Prep Time: -Cook Time: 30 min Level: Easy Serves: 4 to 6 servings Ingredients • • • • Kosher salt. as needed. Sprinkle the paprika over the top. plus 2 teaspoons 3/4 pound whole-wheat penne 1/4 cup extra-virgin olive oil. Saturated Fat: 0.5 grams. drizzle lightly with olive oil. Total carbohydrates: 5 grams. Cover the top with plastic wrap and leave it at room temperature.• • • • • • • 2 cloves garlic. You can make the hummus up to a couple of hours before you serve it. peeled 1 1/2 teaspoon salt 1/2 teaspoon dark Asian sesame oil 1/2 to 1 teaspoon ground cumin 12 to 15 grinds black pepper 1/4 cup water Paprika. Fiber: 1 gram. for garnish Directions In a blender combine all the ingredients except the parsley and paprika to be used for garnish. plus more as needed 5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds) . You'll have to stop the blender often to push down the ingredients. Sugar: 0 grams.

2 teaspoons salt. then salt it generously. fennel seeds. thyme. Remove and discard the thyme and bay leaf. until al dente?o tender but not mushy. Toss vegetables and pasta together along with the pecorino. and garlic. capers. passing more cheese at the table. cover.• • • • • • • • • • • • • • 1 large shallot. Transfer to a large bowl. optional Freshly ground black pepper 3 tablespoons pine nuts. raisins. water. bay leaf. Drain the pasta in a colander set in the sink. until the cauliflower is well browned. and cook. shallots. Chicken Fajitas From Food Network Kitchens Prep Time: 25 min Inactive Prep Time: 30 min Cook Time: 15 min Level: Intermediate Serves: 6 servings . vinegar. about 7 to 8 minutes. Add the remaining 2 tablespoons oil. Bring to a simmer. stirring. plus more as needed Directions Bring a large pot of water to a boil over high heat. and cook until cauliflower is fork tender. about 8 minutes. Remove from the heat and add the pine nuts and parsley. Add the cauliflower. honey. Meanwhile. and season with black pepper. smashed 3/4 cup water 1/4 cup white wine vinegar 2 tablespoons golden raisins 1 tablespoon honey 1 tablespoon capers 1 sprig fresh thyme 1 bay leaf 2 teaspoons fennel seeds. heat 2 tablespoons of the oil in a large skillet over medium-high heat. Drizzle with additional olive oil. Serve immediately. toasted 3 tablespoons chopped fresh flat-leaf parsley 1/4 cup grated Pecorino Romano. stirring occasionally. Reduce the heat to medium. if using. sliced into thin rings 2 cloves garlic. if desired. Add the penne and cook.

turning. Stir before serving. Puree until smooth and season with salt. scallions. Reserve 2 tablespoons. 1/2 cup water. Preheat a grill for medium-high/direct heat cooking. Toss well to coat the chicken and vegetables and let stand. Place the tortillas on the grill until just . Grill the chicken and vegetables. 2. about 30 seconds to 1 minute. Add the cumin and coriander and continue to cook until fragrant. halved. seeded and peeled 1 1/2 teaspoons olive oil 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 1/4 cup fat-free Greek Yogurt 12 corn tortillas 1. and the reserved 2 tablespoons cilantro sauce to the blender. until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F. 4. garlic. do not wash out the blender. at room temperature. Put the cilantro. Oil the grill grates. Let chicken rest 5 minutes.Notes Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. honey. cut into 1-inch pieces 2 cloves garlic 1 jalapeno. for 30 minutes. 3. lime juice. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitashealthy and fresh tasting. quartered. broth. about 2 limes 1/4 cup low-sodium chicken broth 3 scallions. puree until smooth. sliced into 1/2-inch thick rounds 2 orange and/or yellow bell peppers. plus extra for serving 1/4 cup lime juice. Ingredients • • • • • • • • • • • • • • • • • 1 cup packed cilantro leaves. Pour the spices over the yogurt and set aside for the flavors to blend. Heat the oil in a small skillet set over medium heat until hot. seeded if desired 1 tablespoon honey Kosher salt 1 1/2-pounds boneless skinless chicken breasts 1 red onion. seeds removed 1 ripe avocado. Add the avocado. about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Put chicken breasts in a medium bowl and the peppers and onions in another. and salt in a blender. jalapeno. Set aside. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions.

onions. Fiber 5g. Carb 37g.P. Total Fat 8g (Sat Fat 1g. about 30 seconds. chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce. G. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Copyright 2010 Television Food Network. Poly Fat 1g) . All rights reserved Nutritional analysis per serving: (2 fajitas) Calories 347. Place some peppers. Protein 31g. Cholesterol 66mg. Mono Fat 3g.warmed through. Sodium 157mg . 5.