Dragon Chicken Lettuce Wraps

 
If you guys are looking for a low carb, gluten free yet flavorful recipe, you have come at the right place. Try out this very interesting wrap….dragon chicken lettuce wraps. It is amazing!
 

 
This lettuce wraps recipe creates the perfect combination of savory, spicy and crunchy that I just love. Plus they’re easy. And I always like easy. Don’t you? 
 

 
You can stuff just about anything in them, and it gives you a little fiber and the protein boost too. Kids will love this. You can add in veggies in it too for the vitamins. As long as you have plenty of filling everyone will leave the table satisfied. 
 

 
I have used dragon chicken as the filling.  It is a Chinese dish and it tastes really good, absolutely FLAVOR PACKED. I seriously love any food that falls in the thai/chinese category for their strong flavors. 
 

 
I had used a nice sweet and spicy mayo sauce to go with the chicken in the wrap. Actually i didn’t think of adding the sauce while shooting, i got the idea later when i was serving these wraps to my family. It was a match made in heaven. So you guys, please do serve these wraps with the sauce. Its a must, must, MUST!
 

 
I could eat various versions of lettuce wraps for every meal! I love it that much. Im sure you will enjoy this too. Try them! 
 

 
Serves 4
Recipe courtesy: aarthi of yummytummyaarthi
 


DRAGON CHICKEN:

500 g Boneless Chicken Breast (cut in thin strips)
Coriander leaves or Spring Onion for garnishing (finely chopped)
Oil for Deep frying
 
For marination:

1 tsp Dark Soya Sauce 
2 tsp Red Chilly Paste  (ground up dry red chilli) 
1 Egg 
1/2 cup All Purpose Flour 
1/4 cup Corn Flour / Corn Starch 
1 tbsp ginger garlic paste
Salt to taste

For sauce:

1 tbsp Oil 
3 Dry Red Chilli 
4 tbsp Cashews broken into small pieces
1 Onion, large sliced thinly
1/2 of a Capsicum / Bell Peppers, sliced thinly
1 tbsp ginger garlic paste
1 tsp Red Chilli Paste
1 tsp Dark Soya sauce 
2 tbsp Tomato Ketchup 
Salt to taste
1 tsp Sugar 
 


1. Marinate the chicken with all the ingredients listed under marination. Mix well and let it sit for 15  mins. Deep fry these chicken strips till golden brown in color. Drain and set aside.
 


2. Heat oil in a frying pan and add in dry red chilli and cashews. Fry them till golden. 
3. Add in onions and sauté for sometime. Add the bell peppers and toss well in the oil. Add in ginger garlic paste and sauté for a min.
4. Now add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.
5. Cook this for a couple of mins till the water evaporates and sauce thickens.
6. Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.
 
 
Assembly:
 
Iceberg lettuce leaves
 
Sweet and spicy mayo sauce:
3tbsp plain mayonnaise
2 tsp Sriracha sauce
2 tsp honey
Mix all the ingredients. 
 
1. Spoon the chicken mixture onto the lettuce leaves. 
2. Add the sweet mayo sauce and few cashews. 
3. Serve immediately. 
 
 
Notes:
 
1. Don’t forget to drizzle the sweet and spicy mayo sauce on the chicken. I forgot to put it on the chicken while shooting. 
2. Red chilli paste can be made by boiling the dry chillies for few minutes and then grinding them to a paste. 
3.  Iceberg lettuce is much better than the normal romaine lettuce as the former will be super crispy. 
 

 

Dragon Chicken Lettuce Wraps
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INGREDIENTS
  1. 500 g Boneless Chicken Breast (cut in thin strips)
  2. Coriander leaves or Spring Onion for garnishing (finely chopped)
  3. Oil for Deep frying
For marination
  1. 1 tsp Dark Soya Sauce
  2. 2 tsp Red Chilly Paste (ground up dry red chilli)
  3. 1 Egg
  4. 1/2 cup All Purpose Flour
  5. 1/4 cup Corn Flour / Corn Starch
  6. 1 tbsp ginger garlic paste
  7. Salt to taste
For sauce
  1. 1 tbsp Oil
  2. 3 Dry Red Chilli
  3. 4 tbsp Cashews broken into small pieces
  4. 1 Onion, large sliced thinly
  5. 1/2 of a Capsicum / Bell Peppers, sliced thinly
  6. 1 tbsp ginger garlic paste
  7. 1 tsp Red Chilli Paste
  8. 1 tsp Dark Soya sauce
  9. 2 tbsp Tomato Ketchup
  10. Salt to taste
  11. 1 tsp Sugar
DIRECTIONS
  1. Marinate the chicken with all the ingredients listed under marination. Mix well and let it sit for 15 mins. Deep fry these chicken strips till golden brown in color. Drain and set aside.
  2. Heat oil in a frying pan and add in dry red chilli and cashews. Fry them till golden.
  3. Add in onions and sauté for sometime. Add the bell peppers and toss well in the oil. Add in ginger garlic paste and sauté for a min.
  4. Now add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.
  5. Cook this for a couple of mins till the water evaporates and sauce thickens.
  6. Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.
Assembly
  1. Iceberg lettuce leaves
Sweet and spicy mayo sauce
  1. 3tbsp plain mayonnaise
  2. 2 tsp Sriracha sauce
  3. 2 tsp honey
  4. Mix all the ingredients.
  5. 1. Spoon the chicken mixture onto the lettuce leaves.
  6. 2. Add the sweet mayo sauce and few cashews.
  7. 3. Serve immediately.
Notes
  1. 1. Don’t forget to drizzle the sweet and spicy mayo sauce on the chicken. I forgot to put it on the chicken while shooting.
  2. 2. Red chilli paste can be made by boiling the dry chillies for few minutes and then grinding them to a paste.
  3. 3. Iceberg lettuce is much better than the normal romaine lettuce as the former will be super crispy.
Savory&SweetFood https://savoryandsweetfood.com/
 

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