I didn’t fall in love with lettuce wraps until we were living in California. As much as I loved the constant sunshine, some days it was just too hot. I didn’t want to turn on the grill, be near a stove, or do anything that would cause overheating. It was because of these moments that I created some lettuce wrap recipes.
Keys to a good lettuce wrap include:
Light Carb– This could be quinoa, buckwheat, or rice noodles (I used them in this recipe). It adds a “fill” factor, which was important on those extremely hot days when I felt like I was melting away. An added bonus is adding in the grain here to make sure I get my fiber in for the day. Hooray!
Something Crunchy– This could be seeds, fresh-cut vegetables (I use a lot of carrots in my wraps), or even your light carb lightly fried. This adds another texture to the wrap that makes you want to keep eating it.
Easy to chew protein– Grilled mushrooms, tofu, chicken, fish, and beans are proteins I often use in my wraps. When adding in meats and other proteins, either prepare them tender or cut them into small bites so as not to have rubbery proteins that get in the way of enjoying your wrap.
Sturdy base– Boston/bibb lettuce, Romaine lettuce, collard greens, and even cabbage make great bases for your wraps. If you are like my husband and love to pile on toppings, a sturdy base will support all that weight.
Dipping Sauce– Doesn’t have to be anything complicated. It just needs to be a type of dressing/sauce you would use on a salad. This keeps the wraps from being dry. If you serve the sauce on the side, your family can control the amount of sauce they prefer.
Keep it cool- Every component of the wrap needs to be cooled. The lettuce can get wilted if the other ingredients are too hot and it just becomes a mess. Another tip is to pop the ingredients into the freezer or fridge for a few minutes before you start to assemble them.
- ¼ sesame seeds
- 1 head of lettuce (Your choice)
- 2 cups grilled chicken, sliced, cooled
- ½ cup soy sauce
- ¼ cup honey
- 1 Tbs. Caramelized onions/shallots
- 2 cups cooked rice noodles, lightly chopped, cooled
- 3 large carrots sliced
- Mandarin oranges, for garnish
- In a small bowl combine honey, shallots, and soy sauce. Pour a couple spoonfuls of the sauce on the chicken and set aside. Save the rest of the sauce for dipping.
- Assemble the lettuce wraps by taking a piece of lettuce, top with rice noodles, chicken, carrots and garnish with sesame seeds and oranges.
Be sure to comment below and let me know your thoughts on lettuce wraps and some of your favorite summertime recipes.
Peace and Blessings 😊