lettuce wraps recipe

Asian Chicken Lettuce Wraps (better than P.F. Chang's)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free!&nbsp;

Asian Chicken Lettuce Wraps (better than P.F. Chang's)!

chicken

TBS peanut oil

onion (minced)

pepper

chestnuts

TBS soy sauce*

TBS hoisin sauce**

TBS sesame oil

TBS rice vinegar

TBS peanut butter

TBS honey

tsp sweet chili sauce ((Trader Joe’s!))

garlic powder

ginger

peanuts (crushed.)

Lettuce Asian salad

Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.

Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.

Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.

Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.

Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

https://embed.mediavine.com/videos/pf441y2i1qbz4jtwu7x4

This Asian Chicken Lettuce Wraps recipe is better than P.F. Chang’s! It's a quick (less than 30 minutes), easy, and healthy dinner or appetizer that tastes delicious! Gluten and dairy-free!

Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

Crispy, flavorful tofu wraps with fresh veggies and our go-to peanut sauce. Crunchy, light yet satisfying, and BOLD flavors. Just 10 ingredients required!

Crispy Tofu Lettuce Wraps with Peanut Sauce

tofu, pressed ((see instructions for pressing))

Tbsp tamari

tsp chili garlic sauce ((reduce or omit for less heat))

tsp toasted sesame oil ((plus more for cooking))

maple syrup

cornstarch

almond butter

tamari

maple syrup ((plus more to taste))

chili garlic sauce

lime juice

water ((to thin))

green (non-bitter) lettuce cabbage

cilantro basil ((optional))

Begin by pressing tofu: Either wrap in a clean towel and set something heavy on top or use a tofu press. Press for a total of ~30 minutes.

PEANUT SAUCE: In the meantime, prepare peanut sauce by adding all ingredients except water to a small mixing bowl (starting with the lesser quantity of each ingredient). Whisk to combine then add a little water at a time and whisk until creamy, smooth, and pourable. Taste and adjust flavor as needed, adding more tamari or coconut aminos for saltiness, maple syrup for sweetness, chili garlic for heat, or lime for acidity. Set aside for serving.

TOFU: Once pressed, slice tofu into ~3/4-inch cubes and add to a large mixing bowl or Tupperware with a lid. Add the tamari, chili garlic sauce, sesame oil, and maple syrup (reserve the cornstarch for later). Seal with the lid and toss gently to combine. Let marinate for 15 minutes.

At this time, heat your oven to 400 degrees F (204 C), and line a baking sheet with parchment paper.

After 15 minutes, add cornstarch (starting with the lesser quantity and working your way up), and cover again and toss gently to coat. You’ll know you’ve added enough cornstarch when the tofu no longer appears wet and the cornstarch is evenly coating each piece.

Heat a large cast iron or nonstick skillet over medium heat. Once hot, add a bit more sesame oil. Then add only as much tofu as will fit comfortably in the pan (be careful not to crowd). Cook until golden brown on all sides — ~2-3 minutes per side — flipping with a fork or small spatula. Then transfer to your prepared baking sheet and bake for 10-15 minutes (at 400 F / 204 C), or until crispy and firm. We find this step really elevates the tofu’s texture and gives the coating more crispiness.

VEGGIES: In the meantime, prepare veggies and herbs (optional) for serving. We recommend finely shredded carrots, thinly sliced radish and green onion, and fresh cilantro and/or Thai basil. Set aside.

Lastly, prepare lettuce or cabbage by washing and drying and gently separating ~10 cup-size lettuce or cabbage leaves. They should be slightly larger than the palm of your hand (big enough to accommodate ~5 cubes of tofu and veggie toppings).

TO SERVE: Arrange cups/leaves on a platter and top each with ~5 cubes tofu (as original recipe is written, you should have ~10 lettuce cups). Top with veggies and herbs of choice and serve with peanut sauce on the side.

Best when fresh. Ingredients keep separately in the refrigerator for up to 1 week (peanut sauce = 1 week; tofu = 3-4 days, veggies = 1 week, herbs = 1-2 days). Reheat tofu on the stovetop over medium heat or in a 350 degree F (176 C) oven until hot.

https://www.youtube.com/watch?v=wy1jBZAoQpo

Crispy, flavorful tofu wraps with fresh veggies and our go-to peanut sauce. Crunchy, light yet satisfying, and BOLD flavors. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/crispy-tofu-lettuce-wraps-with-peanut-sauce/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Crispy Tofu Lettuce Wraps with Peanut Sauce | Minimalist Baker Recipes

Insanely delicious and simple Pork Lettuce Wraps ready in just 20 minutes! Boldly-flavored pork and vegetable filling wrapped in a crisp lettuce cup and drizzled with a rich Asian glaze - better than any restaurant version you&#039;ve tasted!

Pork Lettuce Wraps

½ pork

zucchini (diced)

water chestnuts

onion

carrots

sesame oil

soy sauce (I used low sodium)

hoisin sauce

fish sauce (optional but HIGHLY recommended)

garlic

lemongrass paste (optional but HIGHLY recommended)

ginger paste (OR ½ teaspoon ground ginger)

sriracha sauce

red pepper flakes

green onions (for garnish)

iceberg lettuce (for serving (butter lettuce

Whisk together soy sauce, hoisin sauce, fish sauce, garlic, lemongrass, ginger, sriracha, and red pepper flakes. Set aside.

Drizzle oil into a large skillet over medium-high heat.

Add pork and brown, breaking apart with a spoon or spatula as it cooks, for about 5 minutes.

Add zucchini, water chestnuts, onions, and carrots. Sauté about 5-7 minutes until veggies are tender.

Stir in sauce. Reduce heat to medium-low. Simmer for 5-10 minutes.

Serve in lettuce cups and garnish with green onions if desired.

Always in the search of light, feel-good dinner for the summer months, these Grilled Chicken Bulgogi Lettuce Wraps just might be my favorite warm weather dinner we've ever shared here on PWWB. They're savory, sticky-sweet, &amp; spicy – an utter delight!
It all starts with my go-to bulgogi marinade, a recipe I inherited from my grandma. While it's a little more Hawaiian in style than traditionally Korean, it comes together quickly thanks to a blender or food processor &amp; it packs a big punch of flavor thanks to bold aromatic ingredients like onion, garlic, ginger, sesame oil &amp; gochujang. A generous amount of dark brown sugar provides sweetness for irresistibly charred grill marks, which is balanced by a little soy sauce &amp; rice wine for savory flavor. 
Let the marinade soak into the bulgogi chicken, then simply grill it up &amp; wrap it in crisp lettuce with rice, pickled veggies, &amp; a drizzle of creamy gochujang aioli. If lettuce wraps aren't your thing, you're still in good hands here – refer to the blog post, above, for other serving ideas (everything from rice bowls to tacos!). 
A light dinner with deliciously bold Korean-inspired flavor...this grilled chicken bulgogi was an instant favorite here at the PWWB House, &amp; we think you'll love it too. ♡ Happy cooking! 

Grilled Chicken Bulgogi Lettuce Wraps with Gochujang Aioli

chicken bulgogi (below)

lettuce (butter lettuce, leaf lettuce, etc.)

white rice

kimchi vegetables

gochujang aioli (below)

chicken thighs (see Recipe Notes)

green onions,

yellow onion, peeled & roughly chopped

fresh ginger, peeled (about 2 tablespoons grated)

dark brown sugar (can sub regular brown sugar)

soy sauce (can sub tamari if gluten-free)

mirin (see Recipe Notes)

gochujang (see Recipe Notes)

mayonnaise

garlic,

gochujang

salt black pepper, to season

Prep the bulgogi marinade &amp; marinate the chicken: 

Add the yellow onion, garlic, ginger, dark brown sugar, soy sauce, mirin, sesame oil, &amp; gochujang (if using) to a blender or food processor. Blend or pulse to combine well. (Alternately, you can use a box grater to grate the yellow onion, finely chop or grate the garlic &amp; ginger, &amp; whisk all bulgogi marinade ingredients together in a large bowl.) Place the chicken thighs in a large bowl or resealable bag with the sliced green onions. Pour the prepared bulgogi marinade over top, tossing well to combine. Cover &amp; marinate in the refrigerator at least 12 hours or up to 3 days.

Prepare the grill &amp; prep the lettuce wraps

About 30 minutes before you’d like to begin grilling, pull the bulgogi marinated chicken from the refrigerator, letting it warm slightly as the grill preheats. This is also a great time to cook a pot of rice, prep the lettuce &amp; any other lettuce wrap toppings you like. Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you do not have access to an outdoor grill, you can also preheat a grill pan over medium-high heat.)

Prepare the gochujang aioli

As the grill preheats, prep the aioli. Add the mayonnaise, garlic, gochujang, &amp; pure maple syrup to a small bowl. Season with 1/2 teaspoon kosher salt &amp; ground black pepper as desired. Whisk to combine well. Set aside for serving or store in an airtight container in the refrigerator for up to 1 week.

Grill the chicken bulgogi

Place the bulgogi chicken on the preheated grill, draining &amp; discarding any excess marinade. Grill the chicken for 5-6 minutes per side, or until cooked through with beautifully charred grill marks. Transfer the grilled bulgogi chicken to a plate or small baking sheet. Once cool enough to handle, chop into bite-sized pieces.

Assemble grilled chicken bulgogi lettuce wraps &amp; serve

Spoon a little cooked rice into the center of a lettuce leaf, then top with the sliced grilled bulgogi chicken, a little kimchi or pickled veggies of choice, a drizzle of gochujang aioli, &amp;/or whatever else you love. Enjoy!

Made this tonight and it was fabulous!  Everyone enjoyed it, said chicken was best ever. I made a pickled cabbage with carrots, daikon and red bell pepper.  It was very good. 100% I'll make this again.

AMAZING!!!!  The lettuce wraps were simple to make and beyond delicious.  I prepped everything and took it up to the cabin to share with my aunt and uncle.  My aunt who loves playing with food was amazed at how delicious the meal was and my uncle who is a meat and potatoes kind of guy inhaled these.  After we were done eating both asked me to share the recipe.  My aunt even said she might try grilling after seeing how easy and tasty this was.  Make plenty of pickled of veggies, we couldn't get enough of them and add fresh cucumbers if you want additional veggies.  I can't wait to make these again.

MAde these in bowl form tonight! So good and my picky eaters loved the chicken. Loved the pickled veggies as well good weeknight grill recipe

We made this for our family and 5 and it was a total hit! Crispy lettuce, funky kimchi, tangy chicken and delicious gochujang aioli - loved it all.

This is AMAZING. We subbed the meat for Trader Joe's seitan bulgogi (thawed overnight in the fridge) and cooked the marinated seitan on the stove instead of the grill. Otherwise followed the recipe as written and I cannot express how tasty this was !!! I could drink that gochijang aioli.

Top 4 lettuce wraps recipe recipes from across the web

The most viewed lettuce wraps recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Chicken Lettuce Wraps (better...

Crispy Tofu Lettuce Wraps with Pean...

Pork Lettuce Wraps

Grilled Chicken Bulgogi Lettuce Wra...

Top 4 lettuce wraps recipe recipes from across the web

The most viewed lettuce wraps recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Chicken Lettuce Wraps (better...

Crispy Tofu Lettuce Wraps with Pean...

Pork Lettuce Wraps

Grilled Chicken Bulgogi Lettuce Wra...

The most viewed lettuce wraps recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine