Foodie Friday: Lettuce Wrap

Lettuce wrap: An array of meat and vegetables wrapped up in lettuce

lettuce wrap

 

 

 

 

 

 

 

There’s mention of a lettuce sandwich in The Century Illustrated Monthly Magazine from 1894. It was also seen all across the United Kingdom and United States in the early mid 20th century. I’m not sure when it evolved into finding a place in Asian restaurants, but now the dish is quite common. (I even saw them offered at Souplantation recently.)

Lettuce wraps are a great way to get greens into your body, and the filling can be made up of anything you desire. Plus, they’re healthy and naturally gluten-free. For the lettuce, you would want to use:

  • Romaine for its crispiness; works well with strong flavors (think: Caesar salad)
  • Butterhead for a soft and tender wrapping; very flexible type of leaf
  • Red leaf or green leaf, if you want a texture more in the middle; also great for adding a dash of color

Ready to cook? Go ahead and try one of these fifteen variations of the lettuce wrap.

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Comments

  1. Jennifer, this is one of my most favourites! Mmm. My middle child Kerstin makes the most delicious lettuce wrap with pork and veggies and pineapple. That reminds me, must ask Kers to come over and make some. :)

    • Jennifer J. Chow says:

      Ooh, adding the pineapple in sounds delicious. One day maybe I’ll have kids who’ll cook for me, too ;)

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