Best 5 Joeys Chicken Lettuce Wraps Recipes

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Craving a delightful and refreshing meal that combines the flavors of Asian cuisine with the convenience of lettuce wraps? Look no further than Joey's Chicken Lettuce Wraps! This dish offers a burst of flavors and textures, making it a perfect choice for a quick and healthy lunch or dinner. With tender chicken, crisp lettuce, and a flavorful sauce, these lettuce wraps are sure to tantalize your taste buds. Discover the secrets behind creating this delectable dish by exploring the ingredients and step-by-step instructions provided in this article.

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

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

These are so yummy! They taste really close to the lettuce wraps that you can order from that famous Asian restaurant chain. The number of servings will depend on if this is an appetizer or main course for you and how big you make them. If an appetizer, then maybe 6 servings; if a main dish, then 4 servings.

Provided by tierncooks

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 6

Number Of Ingredients 15

1 ½ pounds ground chicken
1 red bell pepper, cut into large dice
½ cup soy sauce
2 tablespoons rice wine vinegar, or more to taste
1 tablespoon grated fresh ginger
5 dashes hot pepper sauce (such as Tabasco®)
1 teaspoon Asian (toasted) sesame oil
½ cup chunky peanut butter
3 tablespoons hot water
3 tablespoons soy sauce
5 dashes hot pepper sauce (such as Tabasco®)
6 large leaves of iceberg lettuce
2 carrots, shredded
1 tablespoon chopped green onion, or to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
  • Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  • Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
  • Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 10.7 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 3.2 g, Protein 33.8 g, SaturatedFat 2.2 g, Sodium 1892.9 mg, Sugar 4.4 g

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS



Almost-Famous Chicken Lettuce Wraps image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 23

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
Peanut oil, for frying
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Steps:

  • Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
  • Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
  • Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

CHEF JOHN'S CHICKEN LETTUCE WRAPS



Chef John's Chicken Lettuce Wraps image

When I visit my mom we usually make it to P.F. Chang's® at least once and always start the meal with their very popular chicken lettuce wraps. They do a good job with most of the dishes I've had, but the wraps are clearly my favorite. I don't do a lot of copycat recipes; these chicken lettuce wraps, however, are a delicious exception.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 22

1 ½ pounds skinless, boneless chicken thighs, coarsely chopped
1 (8 ounce) can water chestnuts, drained and minced
1 cup diced shiitake mushroom caps
½ cup minced yellow onion
⅓ cup chopped green onion
1 tablespoon soy sauce
1 tablespoon freshly grated ginger
2 teaspoons brown sugar
¼ cup chicken stock
¼ cup rice wine vinegar
4 cloves garlic, minced
1 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons brown sugar
½ teaspoon red pepper flakes
½ teaspoon dry mustard
2 tablespoons vegetable oil
1 ½ tablespoons chopped fresh cilantro, or to taste
1 ½ tablespoons chopped fresh basil, or to taste
1 ½ tablespoons chopped green onion, or to taste
16 leaves iceberg lettuce, or as needed

Steps:

  • Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use.
  • Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed.
  • Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes.
  • Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 10.8 g, Cholesterol 58.2 mg, Fat 10.7 g, Fiber 1.6 g, Protein 17.6 g, SaturatedFat 2.2 g, Sodium 332.5 mg, Sugar 4.5 g

GRILLED CHICKEN LETTUCE WRAPS



Grilled Chicken Lettuce Wraps image

Lettuce wraps are a lighter option for lunch or dinner, and these are filled with a delicious Italian-style topping plus herbs, spices and chicken.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 cup chopped artichoke hearts
1 small red onion, diced small
1 Roma tomato, diced small
Juice of 1 lemon
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 tablespoon minced rosemary
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 chicken cutlets
10 to 12 butter lettuce leaves
1/2 cup grated Romano cheese
1/3 cup balsamic glaze
1/4 cup prepared pesto
10 basil leaves, torn

Steps:

  • For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
  • For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
  • Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
  • Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
  • To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

CHINESE CHICKEN LETTUCE WRAPS



Chinese Chicken Lettuce Wraps image

I came up with this recipe trying to replicate lettuce wraps offered at Joey Tomato's. So far, I've determined, there are a number of elements that make the perfect lettuce wrap. A balance between savory taste and crunch - which is given by the combination of soy, hoisin and chiles accented by the addition of crispy noodle. I am sure this recipe will continue to evolve as I experiment with other flavors.

Provided by Delicia T

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 head iceberg lettuce
130 g egg noodles, Chinese style (or chow mein noodles)
2 tablespoons vegetable oil
2 chicken breasts, chopped into bite sized pieces
1 teaspoon garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick (or crimini)
2 tablespoons soy sauce
1/2 teaspoon brown sugar
5 tablespoons hoisin sauce, use more if desired
1 tablespoon chili sauce, adjust to taste
2 scallions, slivered
1 teaspoon coriander or 1 teaspoon cilantro
1/4 cup peanuts, kettle cooked is best (crushed or whole)

Steps:

  • Unwrap lettuce into "cups" and wash thoroughly.
  • Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
  • Prepare (chop) your chicken and vegetables as you wait.
  • Once the noodles are done, remove and set aside.
  • If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
  • Add chicken, stir fry until no longer pink.
  • Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
  • While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
  • Add the soy sauce mixture to the pan. Fry for about 2 minutes.
  • Add the hoisin sauce and chili paste.
  • Add the scallions, coriander and peanuts.
  • Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
  • If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

Tips:

  • If you want a vegetarian version, you can use tofu or tempeh instead of chicken.
  • The best way to get crispy lettuce cups is to use fresh, cold lettuce leaves. Romaine or butter lettuce works best.
  • For a healthier option, you can use ground turkey or chicken breast instead of ground beef.
  • If you don't have hoisin sauce, you can use a mixture of soy sauce and Chinese rice wine.
  • Feel free to add other vegetables to the wraps, such as shredded carrots, bell peppers, or cucumbers.

Conclusion:

Joey's Chicken Lettuce Wraps are a delicious and easy appetizer or main course. They're perfect for a party or a quick weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying dish that everyone will love. Whether you're a fan of Asian cuisine or just looking for a new way to enjoy lettuce wraps, this recipe is sure to please. So next time you're looking for something tasty and easy to make, give Joey's Chicken Lettuce Wraps a try.

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