Cheesesteak Tortellini in Rich Provolone Sauce

Introduction

Savory Chicken Lettuce Wraps with Thai Sauce are a light yet flavorful dish that balances the richness of ground chicken with the freshness of crisp lettuce leaves. Perfect for a quick dinner, appetizer, or meal prep, these wraps bring together the tangy, sweet, and spicy flavors of Thai cuisine in a handheld, guilt-free package.

Whether you’re hosting a party or looking for a healthier alternative to takeout, these wraps are a hit. Their vibrant flavors and versatility make them a great addition to your culinary repertoire. Pair them with a refreshing side salad or enjoy them on their own for a satisfying, low-carb meal.

Ingredients for Cheesesteak Tortellini in Rich Provolone Sauce

For the Chicken Filling:

• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, finely chopped
• 1 small carrot, grated
• 1/4 cup water chestnuts, finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (optional for heat)
• Salt and pepper to taste

For the Thai Sauce:

• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar or honey
• 1 tablespoon fish sauce
• 1 teaspoon red chili flakes (adjust to taste)

For Serving:

• 1 head of butter lettuce or romaine lettuce, separated into leaves
• Chopped peanuts or cashews (optional garnish)
• Chopped fresh cilantro or green onions

Directions

1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, cooking until fragrant, about 2 minutes.
2. Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until the chicken is browned and fully cooked, about 5-7 minutes.
3. Stir in the mushrooms, carrot, and water chestnuts. Cook for an additional 3-4 minutes until the vegetables are softened.
4. Add the soy sauce, oyster sauce, hoisin sauce, sesame oil, and chili garlic sauce to the skillet. Stir well to coat the mixture evenly. Adjust seasoning with salt and pepper as needed. Remove from heat.
5. In a small bowl, whisk together the ingredients for the Thai sauce: soy sauce, lime juice, brown sugar, fish sauce, and red chili flakes. Set aside.
6. To assemble, spoon the chicken mixture into individual lettuce leaves. Drizzle with Thai sauce, and garnish with chopped peanuts or cashews and fresh cilantro. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Calories: 290 kcal per serving

Variations

• Vegetarian Option: Replace the chicken with crumbled tofu or finely chopped mushrooms for a meat-free alternative.
• Add Rice or Noodles: Include a small portion of cooked rice or rice noodles for a more filling meal.
• Spicy Version: Increase the chili garlic sauce or add fresh chopped Thai chili peppers for a bolder kick.
• Different Proteins: Use ground turkey, pork, or beef instead of chicken for a different flavor profile.

Storage/Reheating

• Storage: Store the cooked chicken filling and Thai sauce separately in airtight containers in the refrigerator for up to 3 days. Keep lettuce leaves wrapped in a paper towel in a zip-top bag.
• Reheating: Warm the chicken filling in a skillet or microwave before serving. Assemble wraps fresh to maintain lettuce crispness.

10 FAQs

1. Can I use a different type of lettuce?
Yes, romaine, iceberg, or even cabbage leaves can work as substitutes.

2. Can I prepare this dish ahead of time?
You can make the chicken filling and Thai sauce in advance, but assemble the wraps just before serving for the best texture.

3. Are there gluten-free options for this recipe?
Substitute tamari or coconut aminos for soy sauce, and ensure all other sauces are gluten-free.

4. Can I freeze the chicken filling?
Yes, the cooked chicken filling freezes well for up to 2 months. Thaw in the refrigerator before reheating.

5. What can I use if I don’t have fish sauce?
Soy sauce or tamari with a squeeze of lemon or lime can mimic the umami flavor of fish sauce.

6. Can I omit the peanuts or cashews?
Yes, these are optional garnishes and can be skipped or replaced with sunflower seeds for a nut-free option.

7. How do I adjust the spiciness?
Reduce or increase the chili garlic sauce or red chili flakes in the Thai sauce to suit your spice tolerance.

8. Can I use leftover cooked chicken?
Absolutely! Shred or finely chop the cooked chicken and heat it with the sauces and vegetables.

9. What other toppings can I use?
Try adding shredded carrots, bean sprouts, or a squeeze of sriracha for extra flavor and crunch.

10. Can I double the recipe for a larger group?
Yes, this recipe is easily scalable. Prepare in batches if your skillet isn’t large enough to handle the quantity.

Conclusion

Savory Chicken Lettuce Wraps with Thai Sauce are a versatile and crowd-pleasing dish that can be tailored to suit any palate. With their perfect balance of savory, sweet, and spicy, they are a fresh and satisfying option for any meal. Enjoy them as an appetizer, main course, or party favorite—they’re sure to be a hit every time!

Cheesesteak Tortellini in Rich Provolone Sauce

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Category Main Course

Cuisine American

Servings 4 servings

Calories 520 kcal

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Description

This Cheesesteak Tortellini in Rich Provolone Sauce is the ultimate comfort food mash-up! Juicy, tender slices of beef, sautéed bell peppers, and onions come together with cheesy tortellini, all smothered in a luscious provolone cream sauce. Perfect for a cozy family dinner or a crowd-pleasing potluck dish, this one-pan meal is loaded with flavor and ready in under 30 minutes.

Ingredients

  

• 1 lb 450g cheese tortellini (fresh or refrigerated)
• 2 tablespoons olive oil
• 1 lb 450g thinly sliced beef (ribeye or sirloin works best)
• 1 green bell pepper thinly sliced
• 1 red bell pepper thinly sliced
• 1 medium onion thinly sliced
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups provolone cheese shredded
• 1/4 teaspoon black pepper or to taste
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon paprika
• Fresh parsley chopped (optional, for garnish)

Instructions

 

1. Cook the tortellini according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the beef slices, season with a pinch of salt and pepper, and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil. Sauté the bell peppers and onion until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
4. Sprinkle the flour over the vegetables, stirring to coat evenly. Gradually whisk in the milk and cream, stirring constantly until the mixture thickens, about 2-3 minutes.
5. Lower the heat and add the shredded provolone cheese, stirring until melted and smooth. Season the sauce with salt, pepper, and paprika.
6. Add the cooked beef and tortellini to the skillet, tossing gently to coat everything in the rich provolone sauce.
7. Garnish with fresh parsley if desired and serve immediately.

Notes

Nutrition Information (per serving):

• Calories: 520
• Fat: 30g
• Carbohydrates: 40g
• Protein: 25g

Additional Notes:

• Swap provolone with mozzarella or sharp cheddar for a flavor twist.
• For a spicy kick, add a pinch of red chili flakes to the sauce.
• Use chicken or plant-based meat for a delicious alternative.