Search recipe:
- Chicken Lettuce Wraps
-
- 1 head Iceberg lettuce or Romaine leaves
- 1 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Dry Sherry
- 1 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 slice Ginger, minced
- 1 Garlic clove, minced
- 2 Green onions, chopped
- 1 lb Chicken breast, sliced thin
- 1 Red Pepper, seeded and diced
- 1 can Water chestnuts, rinsed in warm water and chopped
- 1 stalk Celery, diced
- 1 tsp Cornstarch, mixed with 2 Tbsp of water
- Directions
- Wash the lettuce, dry and separate the leaves. Set aside. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside. Add the red pepper, water chestnuts and celery to the frying pan. Add the sauce ingredients and cook at medium heat. Give the cornstarch/water mixture a quick re stir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2-3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves.
- Provided by:
- Anne Marie Blanco
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Collier Farm
Rhonda Collier Chino Valley, AZ, 86323View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Double Z Gardens
Amado, Arizona View details |
|
Duncan's Trading Company
Patrick Duncan Litchfield Park, AZ, 85340View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
JH Grass Fed
Cave Creek, Arizona, 85327 View details |
|
K&B Farms
Kelly Cathcart & Beep Lawrence Cottonwood, AZ, 86326View details |
|
La Buena Vida Farm
Jerry Racicot Portal, Arizona, 85632View details |
|
Lucky Nickel Ranch
Michael and Pani McKenzie Eloy, AZ, 85131View details |
|
M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
|
New Roots Phoenix Urban Farm
View details |
|
One Windmill Farm
John Scott Queen Creek, Arizona,View details |
|
Pinnacle Farms
Janna Anderson View details |
|
San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Micro Farm Project
Phoenix, Arizona View details |
|
Together Farms LLC
Maricopa, Arizona, 85139 View details |
|
Top Knot Farms
Benson, AZ, 85602 View details |
|
Whipstone Farm
Shanti Rade Paulden, Arizona, 86334View details |
|
Yucca Ash Farm
Sonoita, Arizona, 85637 View details |
Related Videos:
Popular Ingredients:
All Ingredients
Featured Recipe
Chocolate Crepes with Orange Cream Cheese Filling
For the crepes:
In a small bowl, whisk together milk, egg, butter, and vanilla. In a large bowl, whisk or sift together the flour, cocoa powder, sugar, baking powder, and salt. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until smooth. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat an 8-inch cast iron skillet over medium-low heat. Add a small amount of butter and swirl to coat. Pour in a small amount of batter and swirl to coat the bottom of the pan. Cook until the crepe develops bubbles, about 1 minute. Flip and cook on the other side for another minute or so. Place on a plate and cover with a double layer of a clean dish towel. Repeat with remaining batter.
Note: If batter seems too thick, you can whisk in a small amount of milk to thin it out.
For the filling:
Place cream cheese and maple syrup in a medium bowl and beat until smooth. Add orange zest and juice and beat again. Add whipping cream and beat until medium-stiff peaks form, scraping down the sides of the bowl once.
To assemble:
Lay out a crepe on a plate and spread a generous amount of the orange filling down the middle. Roll up and sprinkle with extra orange zest and dust with powdered sugar.
