Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, steak sauce chicken lettuce wraps. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Steak Sauce Chicken Lettuce Wraps is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Steak Sauce Chicken Lettuce Wraps is something that I’ve loved my whole life.
You can serve these casual wraps buffet style. Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own Asian-inspired wraps since this is one less step for the cook.
To get started with this recipe, we have to prepare a few ingredients. You can have steak sauce chicken lettuce wraps using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Steak Sauce Chicken Lettuce Wraps:
- Get 1 lb Chicken breasts (2) cut into bite size pieces
- Get 1/2 cup Steak Sauce
- Take 2 cup Organic Bread Crumbs
- Make ready 3 tbsp Parsley
- Make ready 4 large Leaves of Lettuce
- Make ready 1 cup Cooked Quinoa
- Make ready 2 Diced tomatoes
- Make ready 1 Diced avocado
- Prepare 4 tbsp Half and half
- Get 1 1/2 tbsp Dijon mustard
- Get 1 dash Cayenne pepper
When it comes down to what to serve with lettuce wraps this beef bulgogi is our go-to favorite. Thin slices of marinated flank steak grilled then layered in a lettuce wrap with rice, carrots, onion, and cucumber. Rotisserie Chicken-If you had cooked up a whole chicken days before and had leftovers, even better, but if not, a store-bought rotisserie chicken is perfect. Lettuce - I find boston, bibb or butter lettuce work best but you can also use romaine hearts if you can't find those.
Instructions to make Steak Sauce Chicken Lettuce Wraps:
- Preheat oven to 375 and lightly spray a baking sheet with oil.
- Toss the chicken and the steak sauce into a ziplock bag, close it and let marinate for 30 minutes in the fridge.
- Mix the bread crumbs with the parsley in a shallow dish and then coat the chicken with the bread crumb and parsley mix and place on the baking sheet. Bake for 30 minutes.
- To make the dressing: mix the Dijon mustard, half and half and the cayenne pepper.
- Lastly, assemble the wraps. Fill each wrap with quinoa, tomato, and avocado. Top it off with the crispy baked chicken and drizzle some dressing. Enjoy!!
Peanut butter - I always opt for a natural peanut butter so we don't have added sugar or salt. Heat canola oil in wok or large skillet over medium-high heat. To make chicken lettuce wraps, you'll begin by adding your ground chicken to the pan and browning it before adding mushrooms and onions to the pan. Add your water chestnut, garlic, and ginger, then whisk the hoisin and soy sauce mixture in a separate bowl. Add half of short ribs in a single layer and cook, undisturbed, until deeply caramelized on one side.
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