This recipe comes from Pampered Chef's Main Dishes cookbook. It is a nice cool meal for the summer time (which will be here awhile longer for us) and would also make a great lunch or even an appetizer if cut in thin slices. I thought the wraps were really good...not to mention a great way to use a can of tuna :-)! I served them with chips and cubed cantaloupe...delish!
**Mike approved of this meal too and wraps are not usually his thing so that says something :-)**
Ingredients:
- 2 T. lime juice
- 1/2 c. FF mayonnaise, divided (you don't need a whole 1/2 c. - you use 2 T. in the sauce and the rest you spread as you wish on the tortillas before wrapping...I used light Miracle Whip)
- 1 T. soy sauce
- 1 T. sugar
- 3 c. cabbage, chopped
- 1 med. carrot, shredded
- 3 green onions with tops, thinly sliced
- 2 T. cilantro, snipped
- 1 can (6 oz) tuna, drained and flaked
- 1 med. red bell pepper
- 6 (8 in) flour tortillas
- 12-18 large spinach leaves
Directions:
I will be omitting the irritating plugs for Pampered Chef products included in their recipes :-)
- Whisk together lime juice, 2 T. of mayonnaise, soy sauce and sugar in a bowl.
- Chop cabbage. Shred carrot. Slice green onions. Snip cilantro.
- Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into thin strips.
- For each wrap, spread tortilla with 1 T. remaining mayo. Top with 1/2 c. tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly.
- Repeat with remaining tortillas and filling. To serve cut each roll in half diagonally.
Thai Tuna Wraps
Easy Lettuce Wraps
These were super easy and definitely would work to satisfy a craving for lettuce wraps! They are not as flavorful as the P.F. Chang's wraps so add some soy sauce when you dish them up. I will definitely make them again! (Oh, and I found the recipe on Kill the Gluten)
Ingredients:
- 2 chicken breasts, cooked and diced (I just used 1)
- 1 T ginger root (I used 1/2 t. powdered ginger)
- 2 T oil (I used 1 T olive oil and then remembered I had sesame seed oil and did 1 T of that)
- 2 T rice vinegar
- 2 T teriyaki sauce
- 1 T honey
- 1-1/2 C shredded carrot
- 1/2 C green onion
- 1/3 C sliced almonds
- Lettuce Leaves
Directions:
- Mix all ingredients except chicken in a bowl until combined.
- Pour mixture into pan with cooked chicken and simmer for 8 minutes.
- Serve hot in prepared lettuce leaves.
P.F. Chang's Lettuce Wraps
These were a lot of work to make (and a grocery budget breaker if you don't have any of the sauces like me...of course now I'll have them for a long time), but definitely worth it! I was nervous, but they ended up being super delicious and pretty dang close to what I remember at the restaurant!
Ingredients:
*CHICKEN MARINADE...
- 1 t. cornstarch
- 2 t. dry sherry
- 2 t. water
- 2 t. soy sauce
- 1 t. oil
- salt and pepper
*OTHER...
- 8 dried shiitake mushrooms
- 1-1/2 lb. boneless, skinless chicken, cubed
- 5 T. oil (I used maybe 1 T. because mine seemed "oily" enough)
- 1 t. fresh minced ginger (I used ground ginger)
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilies (optional)
- 8 oz. can bamboo shoots, minced
- 8 oz. can waterchestnuts, minced
- 1 package cellophane Chinese rice noodles, prepared according to package (these are pretty cool to watch when you fry them-Ella freaked out because she thought they were alive)
*COOKING SAUCE...
- 1 T. Hoisin sauce
- 1 T. soy sauce
- 1 T. dry sherry
- 2 T. oyster sauce
- 2 T. water
- 1 t. sesame oil
- 1 t. sugar
- 2 t. cornstarch
*Iceburg lettuce "cups"
Directions:
- Cover mushrooms with boiling water, let stand 30 min. then drain. Cut and discard woody stems. Mince mushrooms. Set aside.
- Mix all ingredients for cooking sauce in bowl, and set aside.
- In medium bowl, mix ingredients for chicken marinade and add chicken. Stir to coat chicken thoroughly and let sit 15 min. to marinate.
- Heat wok or large skillet over medium high heat. Add 3 T. oil (I skipped the oil), then add chicken and stir fry for 3-4 min. Set aside.
- Add 2 T. oil to pan (I used 1). Add ginger, garlic, chilies, and onion; stir fry about a minute or so.
- Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot.
- Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll. Enjoy!
