Steak Sauce Chicken Lettuce Wraps
Steak Sauce Chicken Lettuce Wraps

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, steak sauce chicken lettuce wraps. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Fresh Ingredients & Easy Recipes From Cook It. Try New Recipes In The Comfort Of Your Home. Beef Bulgogi served with rice, cucumber, carrots, and onion wrapped up in lettuce.

Steak Sauce Chicken Lettuce Wraps is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Steak Sauce Chicken Lettuce Wraps is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. 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:
  1. Get 1 lb Chicken breasts (2) cut into bite size pieces
  2. Make ready 1/2 cup Steak Sauce
  3. Make ready 2 cup Organic Bread Crumbs
  4. Get 3 tbsp Parsley
  5. Make ready 4 large Leaves of Lettuce
  6. Make ready 1 cup Cooked Quinoa
  7. Take 2 Diced tomatoes
  8. Make ready 1 Diced avocado
  9. Take 4 tbsp Half and half
  10. Get 1 1/2 tbsp Dijon mustard
  11. Take 1 dash Cayenne pepper

Top the cucumber with two or three pieces of steak and a small serving of noodles. 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.

Instructions to make Steak Sauce Chicken Lettuce Wraps:
  1. Preheat oven to 375 and lightly spray a baking sheet with oil.
  2. Toss the chicken and the steak sauce into a ziplock bag, close it and let marinate for 30 minutes in the fridge.
  3. 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.
  4. To make the dressing: mix the Dijon mustard, half and half and the cayenne pepper.
  5. 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!!

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. 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.

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