Not sure where I saw these, but just had to share. I love lettuce and sometimes will sit and eat just that… LOL!! I am picky so my salads usually just have a lettuce variety, cucumbers, carrots, chicken breast, peas, and dressing.
But… take a look at this and give it a try 🙂
You’ve tried burritos and pita pockets, now try Lettuce Wraps, the latest trend at Asian restaurants. Cool and crispy lettuce combined for delicious, hands on meals! In addition, they are healthy!
Lettuce wraps are turning up in restaurants across the country. First popular in Asian cuisines, lettuce wraps are now popping up on the menus of other styles of restaurants. In restaurants, they are most often offered as an appetizer, but I like them as my main course. Kids love them as they get to eat with their hands and it is ok. You don’t have to visit a restaurant to enjoy lettuce wraps. They’re quick and easy to prepare at home.
This is also a great way to lower your consumption of carbohydrates by replacing the bread on a sandwich
Lettuce wraps are very easy to create with an almost endless array of ingredient variations. You can also use the same ingredients that you use in burritos, tortillas, pita bread, or spring rolls. Jut let your imagination and taste buds be your guide. They key to great wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce.
For a party, offer a variety of lettuces and a variety of fillings such as cold chicken salad, grilled beef teriyaki strips, Italian sausage, onions, shredded cheese, and water chestnuts.
Iceberg is the most common lettuce used, but the wide, strong leaves of romaine, red leaf, or slightly bitter escarole offer surprising changes of pace.
6 tablespoons Italian Reduced Fat Dressing, divided
1/4 teaspoon ground cumin
1 pound boneless skinless chicken breasts, cut into strips
2 cups sliced red or green peppers
1 cup sliced onions
1 cup reduced fat Cheddar cheese
8 large iceberg lettuce leaves
MIX 1/4 cup of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate.
ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm.
ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.
SPOON chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.
This is just one recipe but you get the idea. Possibilities are endless…just wrap and eat 😉