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Spicy Chicken Lettuce Wraps

15 MAR  

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!

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Tandoori Spiced Chicken Breast with Grilled Tomato Jam andHerbed Yogurt Sauce

Recipe courtesy Bobby FlayPrep Time:

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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, warmed on the grill

• Tomato Jam, recipe follows

• Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the

spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just

cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface

on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

• 5 plum tomatoes

• 1 serrano chile

• 2 tablespoons vegetable oil, plus more for grilling

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• Salt and freshly ground pepper 

• 1 small Spanish onion, chopped

• 3 tablespoons balsamic vinegar 

• Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on

all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add

the tomatoes, serrano, balsamic vinegar , and saffron and cook until thickened. Season with salt and pepper. Transfer to

a bowl and let cool to room temperature before serving.

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. Season with salt and pepper, to taste. Refrigerate if 

not using immediately.Hummus DipRecipe courtesy Dave LiebermanPrep Time:

10 min

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

about 2 cups

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish

• 1/2 lemon, juiced

• 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish

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• 2 cloves garlic, 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, for garnish

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until

smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having

trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on

top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap

and leave it at room temperature.

Per Tablespoon: Calories: 57; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 1 gram; Total carbohydrates: 5

grams; Sugar: 0 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 96 milligramsSicilian-Style Cauliflower with Whole Wheat PastaFrom Food Network KitchensPrep Time:

15 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• Kosher salt, as needed, plus 2 teaspoons

• 3/4 pound whole-wheat penne

• 1/4 cup extra-virgin olive oil, plus more as needed

• 5 cups 3/4-inch cauliflower florets (about 1 to 1 1/4 pounds)

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• 1 large shallot, sliced into thin rings

• 2 cloves garlic, 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, optional

• Freshly ground black pepper 

• 3 tablespoons pine nuts, toasted

• 3 tablespoons chopped fresh flat-leaf parsley

• 1/4 cup grated Pecorino Romano, plus more as needed

Directions

Bring a large pot of water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally,until al dente?o tender but not mushy. Drain the pasta in a colander set in the sink. Transfer to a large bowl.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower , shallots, and

garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce the heat to medium. Add the

remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey, capers, thyme, bay leaf, fennel seeds, if 

using, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower is fork tender, about 7 to 8

minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.

Toss vegetables and pasta together along with the pecorino. Drizzle with additional olive oil, if desired. Serve

immediately, passing more cheese at the table.

Chicken FajitasFrom Food Network KitchensPrep Time:

25 min

Inactive Prep Time:

30 min

Cook Time:

15 min

Level:

Intermediate

Serves:

6 servings

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Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without

fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps

the fajitashealthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving

• 1/4 cup lime  juice, about 2 limes

• 1/4 cup low-sodium chicken broth

• 3 scallions, cut into 1-inch pieces

• 2 cloves garlic

• 1 jalapeno, seeded if desired

• 1 tablespoon honey

• Kosher salt

• 1 1/2-pounds boneless skinless chicken breasts

• 1 red onion, sliced into 1/2-inch thick rounds

• 2 orange and/or yellow bell peppers, quartered, seeds removed

• 1 ripe avocado, 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. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve

2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree

evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at

room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender . Puree until smooth

and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander  and continue to cook until

fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir 

before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until

the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for 

the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just

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warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers,

onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: (2 fajitas)

Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg;

Sodium 157mg