TIP OF THE DAY: Lettuce Wraps
Lettuce wraps garnered attention for a while, but seem to have faded from view. So here’s a reminder:
Let lettuce take the place of tortillas, bread and other refined-carb, low-nutrition sandwich wrappers. Turn them into lunch or snack fare—or as in the photo, hors d’oeuvre. Lettuce wraps are fun food. You’ll get family members to eat more fiber and snack healthier. You can even create a groovy hors d’oeuvre. First decide on your filling(s): |
Lettuce wraps are fashionable, appearing here at a red carpet party in New York City, filled with crab salad and accompanied by Champagne. Photo © Adam Sung | Chandon USA. |
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Use romaine hearts or Boston (bibb) lettuce for the wraps.
The following recipe is a fusion of a lettuce wrap and a tortilla wrap. The tortilla—whole wheat for better nutrition—makes things a bit neater, but is optional. |
![]() Lettuce and tortilla wraps. Recipe and photo courtesy U.S. Highbush Blueberry Council. |
RECIPE: BLUEBERRY CHICKEN SALAD WRAPS
While domestic blueberries are still in markets, add some of the high-antioxident, zingy nuggets to wrap sandwiches. Ingredients |
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Preparation 1. COMBINE yogurt, mayonnaise, celery and salt in a medium bowl. Gently stir in chicken and blueberries. 2. MAKE a stack of tortillas separated by damp paper towels, and warm in the microwave: Microwave on high until hot, 30 to 60 seconds. 3. PLACE warm tortillas on the counter. Top each tortilla with a lettuce leaf. Scoop about ½ cup chicken-blueberry salad on each lettuce leaf. 4. ROLL each tortilla into a cylinder. Cut each in half or thirds. Secure with toothpicks, if desired. Serve immediately or wrap tightly in foil and refrigerate.
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