Lettuce Wraps - Lettuce Tacos
For best results, pick the largest, most pliable lettuce leaves. types to use are iceberg, red lettuce, radicchio and/or large spinach leaves. Dry lettuce well before using in the wraps.
To keep iceberg lettuce crisp, cut the core out. Fill the core with cold tap water, then drain for 15 minutes. It will stay crisp for up to two weeks in the refrigerator.
Any vegetables you have laying around.
1 head of lettuce (iceberg, romaine, or even cabbage)
This recipe is fabulous because it tastes great. It is healthy, easy, and cleans those odds and ends of veggies out of your fridge.
Cut up any veggies into bite-sized pieces and put in frying pan...crispier veggies work best. Eggplant adds a 'meaty' texture if you want that. Crumble a pack of noodles into the frying pan along with vegetables. Add garlic, onion, or whatever your favorite seasoning is.
For the sauce, I've found the best combo to be teriyaki sauce and several spoonfuls of oriental dressing, but you can use just teriyaki, or soy sauce, or whatever you like. Dump sauce into pan with other stuff.
mixture until noodles are tender and spoon into large lettuce leaves
(any kind). For extra-soothing refreshment, squeeze fresh lime into
mixture. Roll up the lettuce leaves and mixture like a taco, enjoy!
Wonderful served cold also with the lime. Perfect for summer days!
Kids love these. For picky eaters, just prepare all the ingredients, and let everyone garnish their wraps.
1 tablespoon canola oil
Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing.
Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture.
Serve with lime wedges. Garnish with chopped peanuts, if desired.
Yield: 4 servings (serving size: 2 wraps and 2 lime wedges)
2 pounds grouper fish fillets
Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
Pile fish in lettuce leaves and top with sauce and chopped red onions.
Lettuce wraps are turning up in restaurants across the country. First popular in Asian cuisines, lettuce wraps are now popping up on the menus of other styles of restaurants. In restaurants, they are most often offered as an appetizer, but I like them as my main course. Kids love them as they get to eat with their hands and it is ok. You don't have to visit a restaurant to enjoy lettuce wraps. They're quick and easy to prepare at home. This is also a great way to lower your consumption of carbohydrates by replacing the bread on a sandwich
Lettuce wraps are very easy to create with an almost endless array of ingredient variations. You can also use the same ingredients that you use in burritos, tortillas, pita bread, or spring rolls. Jut let your imagination and taste buds be your guide. They key to great wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce.
For a party, offer a variety of lettuces and a variety of fillings such as cold chicken salad, grilled beef teriyaki strips, Italian sausage, onions, shredded cheese, and water chestnuts.
Iceberg is the most common lettuce used,
but the wide, strong leaves of romaine, red leaf, or slightly bitter
escarole offer surprising changes of pace.
Some recipe ideas from different places on the internet:
6 tablespoons Italian Reduced Fat Dressing, divided
MIX 1/4 cup of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate.
ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm.
ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.
SPOON chicken mixture evenly onto
lettuce leaves; sprinkle with cheese. Roll up. Serve warm.
1 pound lean ground round
Sauté beef in a large skillet over medium-high heat 5 to 10 minutes or until meat crumbles and is no longer pink; drain.
Add mint, cilantro and next 4 ingredients to beef and stir until heated.
Spoon mixture in center of cabbage or lettuce leaves, and roll up.
Serve with additional lime wedges, if desired.
1 can (15 oz.) black beans, drained and rinsed
Set black beans and chives in separate shallow bowls. Combine rice, salad dressing and cheese in small bowl. Scoop into third shallow bowl. Set leaves on plate and allow guests to create own lettuce wraps**
Reduced fat wheat crackers may be substituted. Spoon bean mixture onto crackers just before serving.
To serve pre-made, lay lettuce leaves flat on plate and spoon rice mixture, beans and chives on each.
2 boneless chicken breasts, cut into 1” pieces
Heat the olive oil in a large sauté pan. Add the chicken, lightly brown one side. Add the sesame and chili oil, onion and water chestnuts. Finish browning the chicken. Add soy sauce and set aside to cool slightly.
Lay out a lettuce leaf, removing the stem if stiff. Place a
couple of spoonfuls of the chicken mixture at the stem end. Add
cabbage, carrots, peas and cilantro. Roll the lettuce like a
burrito. Repeat for the other leaves.
This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork, or squab with equally delicious results.
2 tablespoons peanut oil
Warm the oil in a skillet or wok over medium-high heat. Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.
Chili Peanut Noodles:
Ingredient note: While bean thread packages often come in 3.75 oz sizes, you won't use a whole package for this recipe.
Soften noodles in medium pot of hot water under tender, about 15 minutes. Bring noodles to a boil and cook 1 minute then drain and set aside. Using a food processor, mix together the peanut butter, brown rice syrup, garlic, shoyu or tamari, lime juice, chili sauce and the 1/3 cup warm water until combined thoroughly. Dress the noodles with cup of the sauce./p>
Arrange all of the lettuce wrap fillings from coconut to noodles in individual serving dishes or on a large platter. Let guests create their own lettuce wraps by rolling up lettuce to eat like a taco or burrito. Serve with extra hoisin and peanut sauces for dressing.
1 large head Iceberg Lettuce, cored than cut into quarters
For beef: Add oil to skillet over
medium-high heat and brown meat. Add onions, garlic, red peppers, and
season with Worcestershire, chili powder, salt and pepper. Cook mixture
5 minutes more, then add tomato sauce, stir to combine and turn off
For Shrimp: Heat oil in skillet over medium-high heat, add garlic, jalapeños, and shrimp. Cook stirring constantly until shrimp are pink and firm, about 4 minutes. Season with salt, pepper, lime zest, juice and parsley.
Prep all ingredients for fillings before you start. Start shrimp last as only takes 5 minutes to cook.
Serve fillings in bowls with lettuce, scallions, cheese and olives along side.
Take piece of lettuce and cut a scoop of filling on top, garnish with scallions, cheese, and olives, then fold up and eat.