Recipes

Savory Lettuce Wraps

Savory Lettuce Wraps are brilliant — you can bundle up all sorts of tasty fillings, and never miss the tortilla or sandwich bread. In fact, I think many fillings actually taste better when wrapped up into lettuce leaves, because then you can experience the flavors fully — instead of having them masked or overpowered by refined carbs.

This recipe can be prepared to suit vegetarians or omnivores — either way is delicious, and veggie-packed. You can also speed up the preparation with a couple of store-bought items such as fresh mango salsa. You could also use store-bought guacamole — or use chopped avocado — if you don’t have time to blend up the avocado cream. If you have a few extra minutes, however, the avocado cream is easy to prepare and well worth it.

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Serves 4 as a meal, or you can whip up a platter as an appetizer.

Ingredients

  • 1 head of butter lettuce or 1 package romaine hearts
  • Protein of choice: 1 package tofu OR 1 pound cooked salmon OR 2 cups cooked chicken (shredded). You can also use leftover taco meat.
  • If using tofu — 1 teaspoon chili powder
  • If using tofu — 2 tablespoons low-sodium tamari or soy sauce
  • If using tofu — 1 tablespoon toasted sesame oil
  • 1 avocado, ripe — pitted and chopped
  • juice from 1 lime
  • 1 clove garlic, chopped
  • a pinch of cayenne
  • 1/4 cup olive oil
  • 1/4 cup filtered water — you may need to stream in a bit more water for a thinner consistency
  • 1/4 cup fresh cilantro, chopped
  • sea salt and cracked pepper to taste — start with 1/2 teaspoon of salt and go from there.
  • A container of your favorite salsa or pico de gallo
  • Additional fresh cilantro and/or mint, chopped

Directions

  • Step 1

    Wash and spin the lettuce. Separate the leaves and set onto a platter.

  • Step 2

    IF USING TOFU — Set a nonstick pan over medium heat and add a drizzle of olive oil. When the pan is hot, crumble the tofu into the pan. Cook over medium heat, stirring frequently, until the tofu turns golden brown. Sprinkle with the chili powder and stir. Then drizzle in the tamari or soy sauce, and the sesame oil. Stir to coat, then remove from heat.

  • Step 3

    IF USING SALMON OR CHICKEN — flake the salmon into large chunks, or shred the chicken into pieces that will fit easily into your lettuce leaves. Leave room for salsa and avocado cream.

  • Step 4

    Prepare the avocado cream — place the avocado, water, lime juice, garlic, cayenne, cilantro, and filtered water into blender container. Blend until somewhat smooth. Then, remove the center of the lid so you can start adding the oil. Blend ingredients while drizzling in the oil, until fully incorporated. Taste, and add sea salt and pepper as desired; blend again.

    Note: don't overblend avocado; it can develop a pudding-like consistency.

    Pour into a bowl — you'll use some of the avocado cream to assemble the wraps, and you can serve the rest on the side.

  • Step 5

    Assemble the lettuce wraps — to make a lettuce wrap, spoon some tofu, salmon or chicken into the center of the lettuce leaf.

  • Step 6

    Add a spoonful of your favorite salsa — fresh mango salsa is amazing here, though any salsa will work.

  • Step 7

    Add a dollop of avocado cream.

  • Step 8

    Garnish with fresh chopped herbs. Serve with extra avocado cream, salsa, and lime wedges on the side.

Notes

 

Interested in more recipes?

Just follow the link below, and you’ll get instant access to my 3-recipe, Seasonal Smoothies PDF:

  • Ginger Pear Smoothie
  • Pumpkin Spice Smoothie
  • Blueberry Beet Smoothie

 
Download the Seasonal Smoothies PDF