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In The Kitchen: 4 amazingly simple lettuce wrap recipes
In The Kitchen 091319 web
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Many people love to order lettuce wraps when eating out but might not realize how simple they are to make at home.

My favorite lettuce to use is the bibb lettuce from Circle A Farms right here in Forsyth County. All of their lettuce is the BEST lettuce I have ever eaten, but their bibb is perfect for wraps. Did you know you can get their lettuce at their store, or you can order it online and they will deliver it to your front door? Check them out at www.circlealettuce.com.

Here are some of my favorite lettuce wrap recipes.

 

Vietnamese Lettuce Cups

1 tablespoon avocado oil

1 small shallot, minced

½ teaspoon salt

1 pound ground pork

2 teaspoons fresh ginger, finely grated

1 clove garlic, minced

2 teaspoons fish sauce

2 teaspoons lime juice

¼ teaspoon pepper

½ medium apple, peeled, cored and minced

2 green onions, sliced

1/3 cup cilantro, minced

1 teaspoon fresh mint, minced

2 tablespoons fresh basil, minced

1 head butter lettuce, leaves separated

Pickled carrots (recipe follows)

Sriracha

Toasted sesame seeds

In a large skillet or wok, heat oil over medium heat. Add shallot and salt and cook until softened. Add ground pork and cook until meat is cooked through. Add ginger and garlic, stirring well. Add fish sauce, lime juice and pepper. Remove from heat and add the apple and herbs. Serve with pickled carrots and top with sriracha and sesame seeds.

Have you ever julienned a carrot? With a knife, it can take a long time. I discovered a julienne peeler recently. It was only about $6, but boy does it work great. You just drag it on the carrot as you would a peeler and it makes perfect carrot “strings.”

PICKLED CARROTS

1/3 cup apple juice or cider

2/3 cup apple cider vinegar

1 teaspoon salt

3 large carrots, peeled and julienned

In a bowl, combine apple juice, apple cider vinegar and salt, stirring until salt has dissolved. Add carrot strings and cover and refrigerate for at least 30 minutes.


Thai Lettuce Wraps

1/3 cup hoisin

1/3 cup soy sauce

2 tablespoons fresh ginger, peeled and grated

1 tablespoon sriracha

1 tablespoon rice vinegar

3 cloves garlic, minced

2 boneless, skinless, chicken breasts, cut into thin strips

2 tablespoons avocado or coconut oil

2 tablespoons cashews or peanuts, chopped

3 tablespoons cilantro, minced

TOPPINGS

1 head bibb lettuce, leaves separated

1 cup mung bean sprouts

1 cup julienned carrots

1 cup cucumbers, chopped

1 ½ cups cooked rice noodles or cooked rice

Extra hoisin

Whisk together hoisin, soy sauce, ginger, sriracha, rice vinegar and garlic. Place chicken strips in a large plastic baggie, and pour marinade over, massaging to coat all of the chicken strips. Refrigerate for two hours. When ready to cook, heat oil over medium-high heat in a large skillet or wok. Drain chicken and cook until chicken is cooked through. Stir in cashews or peanuts and cilantro. Pour chicken into a bowl and top lettuce wraps with desired toppings.


Mexican Lettuce Wraps

1 tablespoon avocado oil

1 pound ground chicken, turkey or beef

2 tablespoons taco seasoning (recipe follows)

¼ cup water

Cilantro Sauce (recipe follows)

1 head bibb lettuce, leaves separated

TOPPINGS

1 avocado, peeled and chopped

1 tomato, chopped

¼ onion, minced

1 cup cheddar cheese, shredded

Salsa

Heat oil over medium-high heat. Add ground chicken, turkey or beef and cook until meat is cooked through. Add taco seasoning and water, stirring to combine. Remove from heat and spoon into lettuce cups and top with desired toppings.

TACO SEASONING

4 tablespoons chili powder

2 tablespoons cumin

1 tablespoon paprika

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano, preferably Mexican oregano

½ teaspoon pepper

1 ½ tablespoon cornstarch or arrowroot

Combine all ingredients in a glass jar and store in pantry. 

CILANTRO SAUCE

½ cup cilantro

½ cup sour cream

1 jalapeno, seeded and chopped

1 clove garlic, chopped

½ lime, juiced

Pinch of salt

Combine ingredients in a food processor or blender and whirl to combine


Hawaiian Chicken Salad in Lettuce Cups

½ cup mayonnaise

½ cup plain Greek yogurt

1 teaspoon curry powder

1 tablespoon lemon juice

Pinch of salt

1 cup celery, chopped

1 ½ cups cooked chicken, shredded or cut into small cubes

1 ½ cups seedless red grapes, chopped

1 cup fresh pineapple, chopped

¼ cup unsweetened shredded coconut

1 head bibb lettuce, leaves separated

In a bowl, whisk together mayonnaise, Greek yogurt, curry powder and lemon juice. Add salt, celery, cooked chicken, red grapes, pineapple and shredded coconut, tossing to combine. Spoon into lettuce cups.