Favorite lettuce wrap recipes

11 years ago

We went to the Hollywood Farmers' Market yesterday, and I found some beautiful heads of lettuce that I could not resist. They look like Boston lettuce, but one is purple, and the other is dark green - I'll try to photograph them later. (I also found cherimoyas for cheap!)

At first I thought I would just make salads with them, but then I decided that they would be great for making wraps, and they are easier to roll than rice paper. The only recipe I have is for beef, but I want to make something with chicken or turkey. I have leftover chicken breast in the fridge and some turkey breast that we smoked last week-end, and I also have shrimp in the freezer.

Here are some of the ingredients I have in my yard: Thai basil, Italian basil, mint, Kaffir lime, lemons, Yuzu, cilantro, parsley. thyme, oregano, and chives. I bought some morel mushrooms at the FM also, but don't need to use those for this.

Here's the recipe I have for the beef version (which I will not be using):

THAI ROAST BEEF AND LETTUCE ROLLS

Active time: 15 min Start to finish: 15 min

1/2 cup fresh lime juice
1/4 cup Asian fish sauce*
1/4 cup granulated or light brown sugar
2 large garlic cloves, minced
2 teaspoons minced small fresh green chili such as Thai or Serrano, including
seeds, or 1 teaspoon dried hot red pepper flakes
16 very thin slices rare roast beef (3/4 to 1 lb) (Sandy used flank steak)
16 large lettuce leaves, from 1 head Boston or 2 heads Bibb
16 fresh mint sprigs
16 fresh cilantro sprigs
2 carrots, cut into 1/8-inch-thick matchsticks (she also had cucumbers
julienned)

Whisk together lime juice, fish sauce, sugar, garlic, and chile in a medium
bowl until sugar is dissolved. Toss roast beef with half of sauce to coat.
Season with salt.

Arrange leaves, sprigs, and carrots on a platter and serve with beef. To
assemble, fill each lettuce leaf with a slice of beef, a mint sprig, a cilantro
sprig, and some carrots. Serve with remaining sauce.

*Available at Asian markets and some supermarkets. Makes 4 main-course or 8 first-course servings.

-----------------------

I do not remember where I got this recipe originally, and so I do not remember who Sandy is. I have carrots, and I also bought garlic at the FM, as well as some fruit, WW sourdough bread (which turned out to be very, very good), some French fingerling potatoes, some tomatoes (similar to Roma, but something different that I do not remember). Afterwards we went to Hollywood Suit Outlet, and that is another story altogether - and a bit strange. We had Lebanese food for lunch, down the street.

Featured Answer

plllog

11 years ago

Before the whole lettuce wrap phase came in, we used to make tacos that way. With lettuce, being Northerners, rather than the cabbage you might actually find them in.

I've eaten a number of different kinds of wraps, and the one thing common to the ones that I've liked is that they have some kind of binding sauce or egg or cheese that carries moisture and keeps them from being a big old mess of grub in one's hand. I hate that, when finger food falls apart. Extending that, I think it's important that the vegetables either be cut small enough to stick to the binding sauce, or big/long enough not to fall out! Your bean threads and julienne carrots sound like they fit the bill. :)

The other important thing is heat, both temperature and spice. The point of the lettuce is to contrast to both kinds of heat.

I'm sure you'll come up with something good. I'll look forward to hearing about the results!

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Comments (13)

Olychick
11 years ago
This is my go to recipe from the Splendid Table. It is delicious!

Almond Chutney Chicken in Lettuce Roll-UpsChicken Salad:
- One 3-pound roasted chicken (take-out works here)
- 1 medium red onion, cut into 1/4-inch dice
- Grated zest of 1 large lemon
- Juice of 3 large lemons, or more to taste
- 2 jalapenos, seeded and minced, or hot sauce to taste
- 9-ounce jar Major Grey Chutney, cut into bite-size pieces if necessary
- 1/2 cup mayonnaise
- Salt and fresh-ground black pepper to taste
- 3 large stalks celery, cut into 1/4-inch dice
- 1 cup whole salted almonds, coarse chopped
Lettuce Cups and Herbs:
- 1 large head Bibb lettuce, leaves separated, washed and dried
- 1 large bunch fresh basil, washed and dried
- 1 large bunch fresh coriander, washed and dried
- 8 radishes, thin sliced
- 1 large cucumber, peeled, seeded and sliced into thin rounds or 2-inch sticks
Instructions

Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-sized pieces.

In a large bowl combine the onions, lemon zest and juice, jalapeno,
chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the
mix for lemon, mayonnaise, and herbs, adding more as needed. Let it
stand 20 minutes to blend flavors, or refrigerate overnight.

To serve, blend the celery and nuts into the chicken mixture. Mound
the salad at one side of a big platter. Pile up the lettuce leaves at
the other side, and cluster sprigs of herbs in the center. Tuck the
radishes and cucumbers next to the herbs.

Put a few herb leaves in the bottom of a lettuce "cup," top them with
a spoonful of the salad, a slice each of radish and cucumber, and roll
up.

From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.
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Lars/J. Robert Scott
Original Author
11 years ago
I was wondering if I could use bean threads or rice threads in a lettuce wrap - I have plenty of both but have only used them in spring rolls. I would have to cook them, however, and let them cool. I do not have any mango chutney - not a chutney fan, as it is too sweet for me. Also, I would not use almonds, and so I guess I will just wing it and put in whatever I happen to have, as an experiment. I guess it doesn't matter what I put into it, and I can treat it like a random salad. I will probably use some julienne carrot, as I can make that with my mandolin.
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Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.
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In case you're interested in adding international recipes, here are my two favourite meatball recipes, one from Germany and the other from Mallorca, Spain. (Poached meatballs in lemon & caper sauce.) Here is a German dish which originated in Königsberg, former capital of eastern Prussia, now part of Russia and called Kaliningrad. Having a pleasant, mild flavour, these meatballs are also a low calorie dish as they are cooked in water. They're well known in most German households and are often a family favourite. Ingredients: 1/2 lb finely ground veal (225 grams) 1/2 lb finely ground lean pork (225 grams) 1 large onion - peeled and finely chopped 8 finely chopped + 2 finely chopped later for sauce (total 50 grams) 2 TBS capers finely chopped + 1 TBS whole capers later for the sauce 1 lg egg, beaten 3 slices firm crusts removed, soaked in water juice of 1/2 lemon - or juice of whole lemon if it is very small 2 bay leaves 2 whole cloves (aromatic spice cloves) 1/2 TBS oil for frying onion 2 TBS flour mixed with water salt & freshly ground pepper 1. Sauté onion gently until golden and put aside. 2. Mix the two ground meats with 8 of the chopped anchovies, 2 TBS chopped capers, beaten egg and the soaked bread which has been squeezed dry. Then mix in the cooled fried onion and some salt and pepper. 3. In a wide saucepan put 3 3/4 cups of water and add some salt, the lemon juice, bay leaves and cloves. Bring to the boil. 4. Meanwhile form large meatballs with hands and place on a plate - about 14 meatballs. If water boils, turn off until all meatballs are formed. and bring it slowly back to the boil then lower heat and let simmer gently for 30 minutes. Turn meatballs once or twice during this time. 6. When cooked, remove meatballs with slotted spoon to a casserole and keep warm. Mix flour and cold water to a paste and add to the cooking water, stirring to thicken. Add the last two anchovies, chopped fine and 1 TBS whole capers. Bring to the boil and simmer 2 - 3 minutes. Pour and serve with boiled potatoes and green beans. I actually had more sauce than what appears here in the photo. I kept the rest in the pot on the stove for keeping hot. Note: They turned out very well. My lemon was VERY juicy and as I used all the juice, it was a bit too much. Go easy on the lemon juice if it is a large lemon. SharonCb ************************************* Here's a favourite dish from the Island of Mallorca, Spain. - 4 servings 700 grams ground veal (I use 1/2 pork & 1/2 veal) 3 eggs - beaten 1 medium onion - minced 2 cloves garlic - minced flat-leaf parsley - lots 2 teasp oregano 2 teasp thyme 2 teasp sweet paprika powder 2 teasp salt fresh ground black pepper cooking oil 3 medium very ripe tomatoes - (skinning is optional) chopped 1/2 cup milk & 1/4 cup water flour 4 - 6 medium potatoes, peeled and cut into chips (french fries) Utensils needed: - small frying pan about 6 inches diameter - medium or large frying pan or chip fryer - earthenware or ceramic stovetop casserole with lid 1) Mix meat with beaten egg, minced garlic, 2/3 of the chopped onion, salt & pepper, herbs and paprika. Add a few stalks of parsley chopped fine. Mix all together. 2) Pour about 1 cm oil into small frying pan and put on medium heat. Put some seasoned flour (s&p) on a dinner plate and using a small spoon, scoop out meat mixture and begin forming meatballs with help of floured hands, rolling them in flour as needed. Put them on floured plate and when you have six and oil is hot, put them carefully using spoon into the small frying pan to brown. 3) After two or three minutes turn meatballs over using a small spoon. Continue forming more meatballs. 4) As meatballs brown, remove and put them into casserole dish, adding the fresh ones to the pan, six at a time. 5) When done, strain out any burned bits in the frying pan oil and put in the rest of the onion with the tomato, as well as a handful of minced parsley. Cook on medium heat. 6) After a few minutes add the milk and water. Taste and if tomato flavour is too sharp add a pinch of sugar, also some salt. Pour sauce over meatballs in casserole, (optional is pour it through a sieve for finer sauce) put on low heat with lid and simmer very gently 20 minutes, checking and turning them over once. 8) Prepare potatoes and in oil in large frying pan or chip fryer begin making the french fries a few at a time, salting them and keeping them hot in oven. Put a few chips on top of the meatballs, add a bit of chopped parsley and serve at table with extra chips on each plate. Source: Adapted from 'Cocina selecta Mallorquin' SharonCb
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Islay Corbel
11 years ago
I like coronation chicken in lettuc wraps! Nice, small, bite-sized ones.
User
11 years ago
I love lettuce wraps.

Mostly I use ground pork but sometimes ground chicken or turkey breast.

Asian Lettuce Cups

Use this as an outline.
Measurements are just approximate. I don't measure anything.

1 or 2 tablespoons peanut oil
1 pound of chicken breasts ground, or
lean ground pork
1 minced garlic clove
1 or 2 teaspoons minced ginger
1/2 cup chopped onion
chicken broth
salt
3 green onions chopped
Bean sprouts
fresh chopped cilantro
Lettuce Leaves

Heat oil and saute the onions, when soft add the ground chicken or pork. Do not brown.

Add the garlic and the ginger. Add a little chicken broth to stop the meat from sticking.

Simmer until meat is cooked. Season with salt. Remove from the heat and add the

green onion.

Sauce
(season to suit own taste)

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce or Thai sweet chili sauce.
minced ginger
minced garlic
sesame oil to taste

Additional ingredients.
Peanuts (Optional)
toasted sesame seeds
Chopped water chestnuts

To serve, spoon on to lettuce leaves and drizzle on a little of the sauce.

Top with bean sprouts and cilantro

I've also made lettuce cups using grilled chicken thighs.
Lars/J. Robert Scott thanked User
rob333 (zone 7b)
11 years ago
last modified: 11 years ago
I love love Asian lettuce wraps. What came to mind when I read the title, a seafood salad came to mind. Go figure! I must just be an odd one.

;)
Lars/J. Robert Scott thanked rob333 (zone 7b)
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Lars/J. Robert Scott
Original Author
11 years ago
last modified: 11 years ago
Ann, that sounds like what Kevin had in mind when I mentioned it to him - he specifically mentioned bean sprouts, which I would have to buy, but maybe I could substitute julienne celery, cut to the same size as bean sprouts. I do not have time to sprout some beans. Your sauce sounds like what I want also, and I have all of those ingredients. I keep sesame seeds in the freezer because I buy them in a large jar. I have chicken breasts in the freezer, and I also have a meat grinder, in case I want to grind them.

Rob, I have crab meat in the freezer, and so I could make that seafood salad as well. I have enough lettuce to make several kinds of wraps!
sleevendog (5a NY 6aNYC NL CA)
11 years ago
I have a secret Vietnamese restaurant in Corona QueensNY. I've taken out of town guests but not co-workers. (you know the drill with work-mates. Takes a half an hour to get even two in the car with hair fluff and peeing and 'hold on, i forgot my wallet'.)

"i'm just going for a walk"...and zip to my secret spot alone. Been there a hundred times alone and they know me now, (freckled red-head) and know i don't mind another joining me at my small table. No english is spoken. The lunch is quick service. A second of sitting, a pile of crisp greens, big ones, and seasonal, are on the table and a simple glass of mixed herbs in water like a bouquet, also seasonal, but always the basic thai basil, mint, cilantro, sometimes pea shoots, chives, with a trio of dipping sauces.

Like some restaurants plop down a basket of breads and butter.

I'm having a salad roll immediately, so fantastic.

After a dozen menu trials i now only order a favorite, a phoBang beef. In a bowl with a noodle base, broth is minor at the base. It layers up with herbs and sprouts and topped with grilled slices of tender beef. Used in more wraps with the table greens. (the broth and noodles are a bonus to finish)...and odd bowl to mouth suck and slurp following my table neighbors manors.

I have a home version that is a mock of this. But i serve it the same. A bouquet of herbs, lettuce is big red leaf, Boston for big and tender if in winter months. Whatever looks big and leafy. (i need a big leaf for a hand roll)

Always is a personal choice as to what is added. With so many choices of leaf, herb, vegetarian or beef, i could not serve a leaf wrap dish pre-made ahead of time. (not to be confused with app offerings like lovely endive or radicchio treats)

I like the full-on piles of leaf and herb, a bounty of choices, to let my guest chose and make their own. It can be a magical meal.

It is not sloppy. Actually more contained that a taco.
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Lars/J. Robert Scott
Original Author
11 years ago
I made a variation of Ann's recipe yesterday, using celery cut into the shape of bean sprouts, and that substitution worked pretty well. I also did add the bean threads, and that made it difficult to assemble unless I used my hands. I used most of the herbs in my garden as well: cilantro, Italian basil, Thai basil (only a small amount of that), chives, and mint (I did not bother using parsley), and the mixture worked out well, although I thought originally that basil and cilantro might fight with each other, but they blended nicely. I soaked the bean threads in the sauce after soaking them in water, and now I think that I should have heated the sauce and soaked them in that instead, as the dish came out a bit watery. It was definitely sloppier than a taco, and so I kept a towel in my lap as I ate it.

Next time I think I will make crab, although I think I might also use rice paper to help keep everything together. Romaine lettuce might have worked better than the red Bibb lettuce that I used, but I did like the flavor of the Bibb.
Annie Deighnaugh
11 years ago
I haven't made lettuce wraps, but wanted to add that in my "cleanse" class, the teacher made us sandwiches that used raw collard greens as the wrap and it was delish. I was amazed.
mustangs81
11 years ago
I have been a WRAP lover since Evil Jessy introduce them to us/me at Bread Camp. So I appreciate the input on this thread. She made them with spring roll rice wrappers but I have used lettuce when I didn't have rice wrappers.
tishtoshnm Zone 6/NM
11 years ago
One thing I really like in lettuce wraps is julienned jicama. Not traditional but very pleasing. I often just wing it when making lettuce wraps but for ground turkey, chicken or pork, I would probably make a glaze with hoisin, lime juice, maybe some sriracha, too. Then roll up with the fresh veggies and use my basic soy dipping sauce.

Annie, being a gardener I often use a lot of nontraditional leaves, depending on what is growing. Chard also makes a good wrapper as do leaves from broccoli or cauliflower plants.
doucanoe
11 years ago
I make a copycat version of PF Chang's lettuce wraps that are really good. But I will definitely be trying several of these recipes! I love lettuce wraps!
Thanks for sharing!

Linda

Favorite lettuce wrap recipes

plllog

Comments (13)

Olychick

Lars/J. Robert Scott
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Islay Corbel

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rob333 (zone 7b)

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sleevendog (5a NY 6aNYC NL CA)

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Annie Deighnaugh

mustangs81

tishtoshnm Zone 6/NM

doucanoe

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