When we're
making lettuce wraps at home, I prefer to use a blend of mushrooms and ground meat versus a large amount of just meat.
What I love
about making lettuce wraps is that you can adjust the taste to your preferences... use some different veggies you love, add some extra seasoning... have fun with it!
Before the bakery I would
make lettuce wrap burgers, which were fine, but I am sorry... there is nothing like a burger and bun combo.
Add some flavor by marinating them in low - sodium soy sauce, ginger and garlic,
then make a lettuce wrap with water chestnuts, carrots, mushrooms, chicken and cashews.
I had an excess of cilantro, green beans, and lettuce that I wanted to use up so I decided to
make some lettuce wraps to highlight the fresh ingredients.
I make lettuce wraps several times a week and I'm always finding new recipes and ideas to make them even better.
On the plane I watched an episode from one of Jamie Oliver's cooking shows, and was inspired to
make lettuce wraps!
I sautéed some broccoli slaw in a skillet and layered it in a couple lettuce leaves with the chicken on top to
make lettuce wraps and it was a really easy, tasty and low cal / low carb meal, but there are tons of alternate serving options.
If it's too warm,
it makes the lettuce wraps wilt a little bit.
For lunch the next day,
I made some lettuce wraps with some leftover forbidden rice I had and thoroughly enjoyed eating them with my hands.
So, since I'm all about bowl meals,
I made a lettuce wrap filling and just spooned it over rice.
We made lettuce wraps with grilled, seasoned chicken, tomatoes, avacado, a small slice of uncured organic ham, goat feta, and this dressing... SOOO TASTY!
With burgers, use 100 - percent whole wheat buns or
make a lettuce wrap.
We'll be able to use the left overs to
make lettuce wraps and Vietnamese style noodle bowls.
Egg salad makes a wonderful sandwich, but you could also eat it with crackers or
make a lettuce wraps.
Use it to
make lettuce wraps or with crackers or toast!