Say No to wheat flour. A couple of days ago I bought a garlic baguette, the first bread I’d eaten in months. The anticipation was much better than the actuality. So, as an alternative to stodgy bread, (or other wheat products), why not try lettuce as a vehicle for meat / fish / protein? And in the hotter parts of the world, lettuce is so much more refreshing that carb-rich bread. Ergo, lettuce wraps and cups are on the menu today.
From Southern California, Todd Porter & Dian Cu, the White On Rice Couple, there’s these nice looking lettuce wraps with almond-basil chicken. This is a pretty easy 30 minute dish for a lighter dinner, and a great lunch to take to work the following day.
Also from Todd and Diane, (lettuce wraps are a great dish for hot and sunny Orange County), we have Thai larb chicken lettuce cups. (One reason I’m reposting this this is that I think I got the link wrong in a previous Food on Friday.)
Thai Larb Chicken Lettuce Wraps
Another cooling dish I think my American friends will love, from Jessica Merchant at How Sweet It Is, bbq chicken and pineapple lettuce wraps with cilantro yogurt sauce. There’s also a healthy serving of avocado in this recipe.
BBQ Chicken & Pineapple Lettuce Wraps with Cilantro Yogurt Sauce
I haven’t featured Ree, The Pioneer Woman, for a while. But, you have just got to look at this post for a step by step easy introduction to lettuce wraps. Cool
Chicken Lettuce Wraps
Teighan Gerard has a different recipe here, one that I must try because I love slow-roasted pork. Half Baked Harvest gives us Korean pineapple pork lettuce wraps ~ seriously good, and seriously good to take to work the following day.
Korean Pineapple Pork Lettuce Wraps
English girl Petra, (aka Food Eat Love), has these lovely little recipe for a salmon lettuce wrap with potato salad and wasabi peas. That should be a spicy wrap.
And, finally for this week, Chungah Rhee has a copy-cat recipe you can make in 20 minutes, Chang’s chicken lettuce wraps. These look damn delicious. ha ha ha ~ same old joke again. Jeez.
A big thank you to all the great cooks featured today.