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Thai Roasted Peanut Lettuce Wraps

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Nutrition Facts

Serving Size: 5.42 oz 2 Lettuce Wraps (154 g )
Amounts Per Serving
Calories 270
Calories from Fat 120
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Cholesterol 25mg 8%
Sodium 570mg 24%
Potassium 460mg 15%
Total Carbohydrate 24g 8%
Dietary Fiber 3g 12%
Sugars 14g  
Protein 13g  
 
Vitamin A 0% Vitamin C 50%
Calcium 2% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 8 Lettuce Wraps
Serving Size: 5.42 oz

Ingredients

Amount Ingredients
Orange Zest Thai Roasted Peanut Dipping Sauce:
1/4 cups Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
2 Tbsp. Orange Zest
Lettuce Wraps:
1 Tbsp. Peanut Oil
6 oz. Chicken Breast, Boneless, Small Diced
1/2 cup Shiitake Mushrooms, Small Diced
1/2 cup Thai Red Pepper, Fine Sliced
1/2 cup Water Chestnuts, Diced
1/2 cup Custom Culinary® Gold Label Thai-Style Roasted Peanut Sauce
8 each Butter/Red Leaf Lettuce Cups

Recommended Product: 9676 Gold Label Thai-Style Roasted Peanut Sauce

Directions

  1. To make Orange Zest Thai Roasted Peanut Dipping Sauce: Blend ¼ cup Gold Label Thai-Style Roasted Peanut Sauce and orange zest.
  2. For Wrap Mixture: Sauté chicken in oil until cooked.
  3. Add mushrooms, red peppers and water chestnuts. Cook 1 minute.
  4. Blend in ½ cup Gold Label Thai-Style Roasted Peanut Sauce.
  5. Spoon wrap 5 oz of mixture into 2 lettuce cups and serve with 1 oz. warm dipping sauce on the side.

Optional Ingredients: Top lettuce wraps with crisp fried rice noodles.

Chef's Tips

Substitute shrimp, pork or vegetables for chicken.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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