Food | Oregon | Laurie Wolf's Recipes

Laurie Wolf's Recipes: Four Variations on Lettuce Wraps

OPB | July 12, 2013 7:30 a.m. | Updated: March 27, 2014 10:59 a.m.

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Bruce Wolf

With so many people avoiding gluten, and others trying to stay away from carbs, these lettuce wraps are easy, satisfying and you can prepare them in no time.

All of these recipes serve four, but they are easily doubled for a crowd. And feel free to make changes by adding any yummy leftovers from the fridge — really anything goes.

For dinner recently I rolled Boston lettuce around strips of previously roasted vegetables, thinly sliced leftover Moroccan lamb and goat cheese. I cut the rolls in slices not unlike sushi and made an almond Romesco sauce for dipping. I am going to try a Romesco sauce using hazelnuts; will keep you posted!

- Beans and Bacon Lettuce Wraps
- Buffalo Chicken Lettuce Wraps
- Tuna Wrap
- Shrimp Roll


Bruce Wolf

Beans and Bacon Lettuce Wraps

Ingredients (Serves 4)

  • 1 small summer squash, thinly sliced and quickly sautéed
  • 1 cup green beans, cooked
  • 2 hard-boiled eggs, peeled and chopped
  • 4 strips bacon, cooked and chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4-8 radicchio leaves, depending on the size of the leaves

Directions

  1. In a medium bowl combine all ingredients except the radicchio, tossing gently to combine.
  2. Place the leaves on your work surface or platter and equally divide the mixture on top of the leaves. Serve immediately.

Bruce Wolf

Buffalo Chicken Lettuce Wraps

Ingredients (Serves 4)

  • 1 cup cooked chicken, shredded or chopped
  • ½ cup cooked corn niblets
  • 1 medium stalk celery, thinly sliced
  • 2 scallions, chopped
  • 2 tablespoons mayonnaise
  • 1-3 teaspoons hot sauce
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • 8 butter lettuce leaves
  • 2 tablespoons blue cheese

Directions

  1. In a medium bowl combine the chicken, corn, celery and the scallions and toss to combine.
  2. In a small bowl combine the mayonnaise with the hot sauce and lemon juice. Add the sauce to the chicken mixture and toss to mix. Add salt and pepper to taste.
  3. Place the lettuce leaves on your work surface or platter and equally divide the mixture on top of the leaves. Top with the blue cheese and serve immediately.

Bruce Wolf

Tuna Wrap

Ingredients (Serves 4)

  • 8 ounces good-quality canned tuna in olive oil
  • 1/3 cup tomato, chopped or halved or quartered cherry tomatoes
  • 1/3 cup carrot, shredded
  • ½ small red onion, thinly sliced
  • 1 tablespoon capers, drained
  • ¼ cup peanuts, chopped
  • Lemon juice to taste
  • Salt and pepper to taste
  •  4-8 red leaf lettuce leaves

Directions

  1. In a medium bowl combine the tuna, tomato, carrot, onion, capers and peanuts. Add lemon juice and salt and pepper.
  2. Place the lettuce leaves on your work surface or platter and equally divide the mixture on top of the leaves. Serve immediately.

Bruce Wolf

Shrimp Roll

Ingredients (Serves 4)

  • 8 large shrimp, cooked, peeled and cut in pieces
  • 1 yellow pepper, thinly sliced
  • 3 scallions, shredded and cut in pieces
  • Sprigs of thyme
  • 1-2 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 4 leaves Romaine lettuce

Directions

  1. In a medium bowl combine the shrimp, yellow pepper, scallion, thyme, olive oil, lime juice and garlic. Toss to combine and season with salt and pepper.
  2. Place the lettuce leaves on your work surface or platter and equally divide the mixture on top of the leaves. Serve immediately.

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