How to wrap with lettuce

Here are a few tips for lettuce wrappers:

For best results, pick the largest, most pliable lettuces leaves. Iceberg, red lettuce and radicchio leaves or cups along with large spinach leaves are other possibilities.
Core the lettuce and soak in ice water for an hour or two for easy removal of intact leaves. Separate the leaves and drain each one individually, then refrigerate on a towel for a couple of hours to crisp them. Lettuce leaves or cups can also be rinsed, dried and stacked, wrapped in a plastic bag and refrigerated several hours or overnight. Be sure to dry the lettuce well before serving lest you will have a messy and watery mixture running out of the wrapped-up lettuce leaf.

Greek Salad Roll-Ups

NEED:
Two large tomatoes, chopped
One cucumber, chopped
1/2 green bell pepper, cut in chunks
2 tablespoons drained capers
2 tablespoons olive oil
1-1/2 tablespoons red wine vinegar
1/3 cup olive halves
One green onion, chopped
Seasoned salt and pepper to taste
1/2 to 3/4 cup cut-up or crumbled feta cheese
Six butter lettuce leaves **any large leave lettuce will work.
Combine all ingredients except lettuce leaves. Toss until blended. Chill until serving time. To serve, place some of filling mixture on lettuce leaf, wrap up and serve.
2 to 3 servings

Enjoy!

Southwest Style Lettuce Wraps

NEED:
2 cups chopped cooked skinless chicken breast
1 cup bottled salsa
1/2 cup rinsed and drained canned black beans or 1/4-cup each canned black beans and canned corn
One tomato, chopped
Four to six, lettuce leaves
1/2 cup shredded Cheddar cheese
Guacamole
Sour cream
In a medium glass bowl, combine chicken, salsa, black beans and tomato. Mix well. Heat in microwave oven one to two minutes, if desired. To serve, spoon some of chicken mixture on a lettuce leaf, top with a little cheese and guacamole and wrap up. Dip into sour cream and additional salsa if desired.
Makes 2 servings.

Enjoy!

Asian Chicken in Lettuce Wraps

I love these. The lettuce is a nice change from bread. It lightens things up a great deal. I am also a fan of Asian food. The flavors in this are just great.
NEED:
2 cups chopped cooked skinless chicken breast
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/3 cup chopped water chestnuts
1/4 cup chopped green onions
1/4 cup chow mien noodles (canned) or fried puffed up rice sticks (crisp)
1/4 cup sliced almonds
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded red and green cabbage
Four to six butter lettuce leaves **any large lettuce leaves will work
Peanut sauce (see recipe below or Asian dipping sauce or Asian Chile sauce (store-bought)
Peanut Sauce:
1/3 cup peanut butter
3 tablespoons hot water
1 teaspoon lime juice
1/4 teaspoon Chili powder
2 to 3 teaspoons bottled plum sauce
Combine peanut butter and hot water; mix with fork until well blended. Blend in lime juice, chili powder and plum sauce until well blended.
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, water chestnuts, green onions, noodles and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and heat in microwave oven, 1-1/2 to 2 minutes, until warm. Prepare peanut sauce. On platter, arrange a mound of chicken mixture and separate mounds of carrots and cabbage along with a stack of lettuce leaves. Add small containers each of peanut sauce and Asian dipping sauce to platter. To serve, place some of chicken mixture on a lettuce leaf, top with some carrots and cabbage and roll up in leaf. Dip into peanut sauce and Asian dipping sauce as desired. Recipe makes two servings.

Enjoy!