CHICKEN, RICE, AND MANGO IN LETTUCE WRAPS
Categories Chicken Ginger Rice Quick & Easy Low/No Sugar Mango Cucumber Summer Grill/Barbecue Healthy Cilantro Lettuce Gourmet
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make rice:
- Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.
- Make dressing and serve wraps:
- Purée all dressing ingredients in a blender until smooth, about 1 minute.
- Toss shredded chicken with lime vinaigrette.
- Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.
MANGO CHICKEN LETTUCE WRAPS
This uses a little sriracha, lime juice and olive oil for dressing, makes it quick and easy. It came from Good Housekeeping.
Provided by Margie99
Categories Lunch/Snacks
Time 20m
Yield 12 wraps, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine mango, jicama, mint, lime juice, oil, chili sauce and salt in a bowl. You can cover at this point and refrigerate up to overnight if you would like.
- Stir chicken into mango mixture. Put about 1/3 c up mixture into each lettuce leaf and enjoy.
Nutrition Facts : Calories 144.4, Fat 7.3, SaturatedFat 1.1, Sodium 151.3, Carbohydrate 20.7, Fiber 4, Sugar 15, Protein 1.9
CHICKEN AND MANGO LETTUCE WRAPS
Yield 4-6 servings
Number Of Ingredients 22
Steps:
- Make the marinade for the chicken by combining soy sauce, sugar, sesame seeds and scallions. Add chicken and marinate in refrigerator for at least two hours. Boil 3 1/2 cups of water. Add rice and cook covered until water is absorbed, about 20 minutes. In a large pan, saute spinach in about 1 tbsp sesame oil, then set aside. Add additional tbsp oil, and cook carrots until they begin to soften. Add shitake mushrooms and cook until soft. Remove vegetables and set aside. Heat a tiny bit more oil, then add the chicken and cook through, about 10 minutes. Make sauce by combining ingredients in a small saucepan and stirring until it reaches a boil. Just before serving, fry the eggs sunny-side up, and you can leave the egg a bit runny if you like. Serve all ingredients over rice, and drizzle with sauce.
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