To assemble, spoon the mixture
into the lettuce cups and top with mint and bean sprouts.
Usually made with toasted ground rice, this version simplifies the method, choosing instead to serve the dish with steamed rice, which you can pile
into lettuce cups along with the cooked lamb, chopped peanuts, and a host of any sweet, sour, spicy, or herbal accompaniments you can think of.
Slip this filling
into a lettuce cup, fold it up like a taco, add a little «special sauce,» get down tonight.
Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb
lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
SCOOP about 1/2
cup meat
into lettuce leaf for each wrap; top with dollop of yogurt, additional salsa, and olives if desired.
Lime Vinaigrette 1/4
cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4
cup mung bean sprouts 4 bib or butter
lettuce leaves, washed
1 frozen banana, broken
into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy milk 4 to 6
lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini chocolate chips, for garnish
Scoop 1/4 to 1/3
cup of chicken
into each
lettuce wrap, top with grated carrots and diced celery if desired.
To serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache
lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
cans of chunk light tuna in water 1/4
cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of
lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans
into a...
1 head
Lettuce, torn
into bite sized pieces1 Large tomato, diced1 (3 1/2 oz) can Sliced olives, drained1 / 2 bunch Green onions, chopped1 / 2
cup Pinto beans from can, rinsed and drained1 / 2 pound Shredded beef, chicken or turkey
You know what I mean — the patty for burgers night that could be re-made
into the topping for your salad at lunch, the fillings for your
lettuce -
cup, an easy fridge snack on it's own and then the base for a Shepherd's pie.
3
cups mâche or lamb's
lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4
cup vegetable oil 12 ounces goat cheese, sliced
into 8 equal rounds 1 egg, lightly beaten 1/4
cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2 small bunch chives, chopped salt and pepper, to taste
Place 2
cups of
lettuce into each of four bowls * **.
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4
cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1
cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4
cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of
lettuce (for wrapping)
Serves 4 Prep Time 15 to 20 minutes, plus marinating time Cooking Time 30 minutes 1 kilo beef tenderloin (center cut), fat and silver skin trimmed, cut
into 1 - inch cubes2 tablespoons Worcestershire sauce1 tablespoon soy sauce2 teaspoons freshly ground black pepper4 tablespoons olive oil, divided1 1/4
cups cherry tomatoes, halved2 tablespoons mayonnaise4 small baguettes, sliced in half and toasted6 to 8
lettuce leavessalt and pepper, to taste 1 Combine beef, Worcestershire sauce, soy sauce, pepper, and 2 tablespoons olive oil in a large zip - top bag; marinate in the refrigerator for 30 minutes or up to 6 hours.
Assembly: 1 baguette French bread, cut
into long thin slices on diagonal 1/3
cup grated Parmesan Block of Parmesan cheese 2 large head of Romaine
lettuce
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6
cups baby
lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut
into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4
cup basic salad dressing (see recipe below)
You can choose whether you put all the components
into bowls and let everyone build their own
lettuce cups, or the less messy option is to serve them already assembled and let people spoon the dipping sauce over themselves.
Pack a couple of spoonfuls
into a container and serve with a gluten - free bun or iceberg
lettuce cups.
1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4
cup fresh chopped cilantro 2 heads romaine
lettuce hearts, chopped 1
cup reduced - fat Mexican blend shredded cheese 1
cup fresh or bottled salsa 4 scallions, minced 1
cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut
into 4 wedges
It goes well with Asian - style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in
lettuce cups, or stuffed
into raw bell peppers for a nice touch.
-LSB-...] Ingredients2 Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2 Tablespoons Sriracha sauce (or other hot sauce can be used) 1
cup fresh or frozen corn3 Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut
into bite sized pieces1
cup grape tomato halves1 head romaine
lettuce, washed and cut
into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced red onion 1⁄2
cup minced fresh parsley 1
cup cooked black beans 8
lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
1-1/2 pounds shrimp, peeled and deveined 1 head romaine or green leaf
lettuce, chopped 1 medium cucumber, cut
into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2
cup crumbled feta cheese 1/4
cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
Grab any remaining cilantro rice, cucumber salad, cilantro sprigs, cider - honey syrup, and chile vinegar, then separate
lettuce leaves
into cups and make sure to grab the Sriracha.
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine
lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1 cucumber, peeled, halved, seeded, and diced 1/2
cup lightly packed cilantro leaves 1/4
cup chopped fresh mint
Ingredients For the salad: 2 heads fresh green or red
lettuce, washed, dried, and torn
into large bite - sized pieces 1/3
cup pecans, toasted 1/4
cup pine nuts, toasted about 12 plump dried apricots, cut
into slivers 1/4
cup raisins 1/3
cup dried cherries 1/4
cup pickled shallots (from 1 medium shallot) For the Cara Cara Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons mustard 1/3
cup freshly squeezed juice from a Cara Cara Orange 1/3
cup red wine vinegar 1 teaspoon honey 1/2
cup olive oil 1/4
cup canola coil salt and pepper
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston
lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
1/2 whole wheat baguette cut on a diagonal
into 1/4 - to 1 / 2 - inch - thick slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2 Romaine
lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts of palm, drained, rinsed, and thinly sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2
cup sliced or slivered, unroasted almonds
Salad 4 medium carrots, peeled and shredded on the large holes of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly sliced
into half moons 1/3
cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly sliced 6 oz dried rice noodles (rice vermicelli), broken
into 6 - inch pieces 4 - 5
cups romaine
lettuce, chopped 1/2
cup fresh basil, chopped 1/4
cup fresh cilantro, chopped 1/4
cup fresh mint, chopped
3
cups Iceberg
lettuce, washed and cut
into bite - size pieces.
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your
lettuce is small) 1 large tomato, cut
into wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2 red pepper, diced 1/4
cup mild red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted red peppers, diced and pepperoncini's, if desired
green leaf
lettuce sliced
into chiffonade (about 16
cups) 2 1/2 lbs.
Spoon bean mixture
into tortillas and top with shredded
lettuce, shredded cheddar cheese, and the remaining 1/4
cup of salsa.
1 head romaine
lettuce, stalk and tough outer leaves removed, sliced crosswise
into 3 / 4 - inch - wide strips (about 6
cups)
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2
cup) 1⁄3
cup diced red onion 1⁄2
cup minced fresh parsley 1
cup cooked black beans 8
lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
-LSB-...] new potatoes 200g green beans, cut
into bite sized pieces 4 large eggs, just shy of hard boiled 3 little gem
lettuces, or about 4
cups of similar
lettuce, washed and dried 1/2
cup mixed green and -LSB-...]
Cube the avocado and put it
into small
lettuce cups, add bacon and balsamic glaze.
1 tbsp coconut oil 2
cups cooked grassland chicken, minced
into the size of a pea 2/3
cups mushrooms, minced
into the size of a pea 1
cup water chestnuts, mined
into the size of a pea 1/4
cup onion, finely chopped 1 clove of garlic, minced 2 tsp liquid aminos, Tamari or Bragg's pink or grey salt and pepper to taste red pepper flakes 1 oz finely crushed raw cashews 6 leaves of boston
lettuce
Ingredients: 1/4
cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or white) 12 ounces sushi - grade ahi tuna, sliced
into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston
lettuce For Serving: (optional) Toasted coconut flakes Chopped macadamia nuts
3 ounces leaf
lettuce 1 1/2
cups sliced fresh strawberries 1/4 pound cooked asparagus, cut
into 2 - inch lengths
4
cups shredded
lettuce or other greens 2
cups cooked barley, quinoa, brown rice or other grain (cooked in vegetable broth) 1 batch of cucumber salad (recipe below) 1
cup chipotle hummus (recipe below) 1
cup crumbled feta (optional) 2 ripe avocados 1 lime, sliced
into quarters for serving
Spoon about 2/3
cup couscous mixture
into each
lettuce leaf.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut
into 1/2 - inch dice 3/4
cup (2 ounces) snow peas, trimmed and cut
into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston
lettuce leaves 1/4
cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
1 1/2 tablespoons fresh lime juice 1 tablespoon low - sodium soy sauce 1 teaspoon Sriracha 1/2 teaspoon honey 1 small clove garlic, grated or finely minced For Serving: 12 - 14 Boston or Bibb
lettuce leaves 1
cup shredded or grated carrots 3 - 4 baby radishes thinly sliced
into matchsticks 3 scallions, thinly sliced 1/4
cups unsalted peanuts, chopped 1/4
cup finely chopped cilantro
1-1/2 pounds shrimp, peeled and deveined 1 head romaine or green leaf
lettuce, chopped 1 medium cucumber, cut
into 1 / 2 - inch cubes 2 tomatoes, chopped coarsely 1/2 white onion, chopped 1/2
cup crumbled feta cheese 1/4
cup pitted Kalamata olives 1 package La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1 (7 - ounce) package hummus
Perfect for my just brewed
cup of tea to settle
into Monday afternoon with Alex Caspero MA, RD (@delishknowledge) recently posted... Buffalo Chickpea
Lettuce Wraps
Salad Ingredients: 2
cups of romaine
lettuce, chopped 1/2
cup of roasted corn 2 boneless skinless chicken breasts, grilled and sliced
into strips 1/2 avocado, diced 1/2
cup of black beans, drained and rinsed 1/2
cup of cherry tomatoes, halved