Bibb or Butter Lettuce Wraps are a healthy alternative to flour tortilla shells or corn taco shells. They are easy to roll with filling tucked inside making a great wrap.
I have previously posted a recipe for copycat PF Changs Chicken Lettuce Wraps
Here are 3 more recipes great for entertaining and family style meals. Each person can build their own.
Taco Lettuce Wraps
- Bibb or Butter Lettuce Leaves
- 1 lb. ground beef
- 1 small onion, diced.
- 1 package of taco seasoning mix
- tomatoes, shredded cheese, salsa
- Brown meat with diced onions. Crumble and drain.
- Add seasoning mix to water according to package directions.
- Add to cooked ground beef in pan and cook uncovered 10 minutes.
- Fill lettuce leaves with meat filling, top with tomatoes, shredded cheese and salsa.
Chicken Chipolte Lettuce Wraps
- 3 Tbs. extra-virgin olive oil, divided
- 1 cup frozen corn
- 1 pound chicken breast
- 2 – 3 chipotle peppers (depending on your love of heat)
- 3 Tbs. adobo sauce (that comes from the jar)
- 1/2 cup freshly chopped cilantro
- 1 lime
- 1/2 red bell pepper, diced
- 3 scallions, thinly sliced
- 1 head butter lettuce, rinsed and leaves separated
- coarse salt and freshly ground pepper
- Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. You can toss them a couple of times throughout. Set aside.
- Heat the remaining 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.
- In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.
- Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper and roasted corn. Toss until combined.
- Serve a couple of tablespoons of the chicken mixture in each lettuce cup and garnish with scallions.
Vietnamese Pork Lettuce WrapsCook's note: These wraps are flavorful and low in carbs. Recipe from Taste of Home and serves 8.
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 medium carrots, julienned
- 1/2 medium onion, cut into thin slices
- 1 pound ground pork
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon fish sauce, optional
- 8 Bibb lettuce leaves
- 1/2 English cucumber, finely chopped
- 1 small sweet red pepper, finely chopped
- 3 green onions, chopped
- 1/2 cup each coarsely chopped fresh basil, cilantro and mint
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup salted peanuts, chopped
- Hoisin sauce
- Lime wedges
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
- In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
- To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.