Best 2 Chicken Stir Fry Wraps Recipes

Searching for a mouthwatering and easy-to-cook dish to impress your family and friends? Look no further than chicken stir fry wraps! Prepared in a matter of minutes, these wraps are a perfect blend of flavors, textures, and convenience. With a variety of ingredients that can be customized to your liking, this recipe offers endless possibilities for creating a delicious and personalized meal. So, grab your apron, gather your ingredients and let's embark on a culinary journey to create the ultimate chicken stir fry wraps.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN STIR-FRY WRAPS

Chicken Stir-Fry Wraps image

This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (see Cook's Note)
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Steps:

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Nutrition Facts : Calories 298 g, Fat 9 g, Fiber 1 g, Protein 42 g

GINGER CHICKEN STIR-FRY ROMAINE WRAPS WITH CITRUS SOY (PF CHANG)

Ginger Chicken Stir-Fry Romaine Wraps With Citrus Soy (Pf Chang) image

Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. A note on the site said this can also be made with baby shrimp, fish, or beef. Vegetable oil can be used if you don't have soy bean oil.

Provided by marisk

Categories Chicken

Time 27m

Yield 8-10 lettuce wraps

Number Of Ingredients 13

Ingredients

1 lb chicken, diced into tiny pieces
3 tablespoons soy bean oil
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
1/2 teaspoon dry chili flakes
2 tablespoons soy sauce
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup soy sauce
1 tablespoon hoisin sauce
2 heads romaine lettuce, cleaned
1 ounce scallion, sliced thin in rings

Steps:

Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a very hot sauté pan lightly with soy bean oil. Sauté the chicken (in a thin layer), searing until crispy and golden brown, about 2 ½ minutes. Once chicken is brown, toss gently in pan and sear another 2 ½ minutes. The pan will appear to "burn", but that is the carmelization and where all the flavor comes from.
Add ½ of the citrus soy mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add more or less depending on how "wet" you want your mixture. Spoon chicken onto a plate.
Wrap the chicken mixture onto the romaine lettuce and top with scallion rings. Serve and enjoy!

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding the pan.
Don't overcrowd the pan: If you add too much food to the pan at once, it will steam rather than fry. Cook the chicken and vegetables in batches if necessary.
Stir-fry over high heat: This will help to brown the chicken and vegetables and create a nice caramelized flavor.
Use a spatula to stir-fry: This will help to prevent the chicken and vegetables from sticking to the pan.
Don't overcook the chicken: Chicken only takes a few minutes to cook through. Overcooking will make it tough and dry.
Add the sauce at the end: This will help to prevent the sauce from burning.
Serve immediately: Stir-fry is best served hot and fresh.

Conclusion:

Chicken stir-fry wraps are a delicious and easy meal that can be made in under 30 minutes. They're perfect for a quick weeknight dinner or a party appetizer. With a few simple ingredients and a little bit of prep work, you can create a flavorful and satisfying meal that the whole family will enjoy.

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