Chicken Fajita Lettuce Wraps
1 Tbl oil
1/4 teaspoon ground cumin, red pepper and garlic powder and salt and pepper to taste
1 pound boneless skinless chicken breasts, cut into strips
1 each red and green peppers sliced
1 onion, sliced
1 cup shredded Cheddar cheese
8 large iceberg or butter lettuce leaves
Heat oil in a large skillet over medium heat. Add chicken and seasonings Sauté until chicken is cooked through. Remove from pan and set aside. Add peppers and onion along with a little more oil if needed and sauté until edges of vegetable get browned and caramelized. Add chicken back to skillet and stir to warm through. Serve with cheese and wrap in lettuce leaves.
You may want to garnish or have available some minced cilantro, avocado chunks, lime wedges and salsa.
Asian Lettuce Wraps
½ lb ground beef and ½ lb ground pork
1 tsp minced gingerroot
1 clove garlic minced
1 onion, diced
1 Tbl sugar
1 tsp minced gingerroot
1 clove garlic minced
1-2 Tbl black bean sauce
1 tsp crushed red pepper
3 Tbl lime juice
2 Tbl each Asian fish sauce and soy sacue
8 iceberg lettuce leaves
Lime wedges (optional)
½ cup chopped peanuts
½ bunch cilantro, chopped
Sauté beef and pork in a large skillet until meat crumbles and is no longer pink; drain. Add onion, sugar, gingerroot, garlic and seasonings. Continue to cook until onion is softened.
Spoon mixture into lettuce leaves, and serve with lime, peanuts and cilantro.
Fish Taco Lettuce Wraps
4 Tilapia, salmon or other fish fillet, boneless and skinless
Salt and pepper
4 Limes or lemons cut into wedges
1/3 cup mayonnaise
1/3 plain yogurt
2-3 Tbl minced fresh dill
1 green onion, minced
¼ head cabbage, thinly sliced
1 cup cheddar cheese
8 lettuce leaves
Lay fish fillets on large baking sheet that has been sprayed with a non-stick spray. Season both sides with salt and pepper and sprinkle with lime or lemon juice. Place in 400 degree oven and cook for approximately 12 minutes or until cooked through.
Meanwhile combine mayonnaise, yogurt, dill and green onion together in a large bowl. Add 2 tsp lime or lemon juice and season with salt and pepper to taste. (If desired, make up another batch of this sauce to serve at the table with the wraps.)Toss in the shredded cabbage.
Lay out lettuce leaves and top with cheddar cheese. When fish is done, cut into chucks and lay over cheese, top with the cabbage mixture and serve with additional lime or lemon wedges.
Mix-n-Match Lettuce Tacos – Recipe by Rachael Ray, Food Network
1 large head Iceberg Lettuce, cored than cut into quarters
1 (10 oz.) bag shredded Cheddar cheese
4 Scallions, chopped
1 cup chopped green Olives with Pimentos
Serve fillings in bowls with lettuce, scallions, cheese and olives along side.
Take piece of lettuce and cut a scoop of filling on top, garnish with scallions, cheese, and olives, then fold up and eat.
Beef Filling:
1 tablespoon extra virgin Olive oil
1 pound ground Sirloin
1 small yellow Onion, chopped
2 cloves Garlic, chopped
1/2 Red bell pepper, finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons Chili powder
Salt and Pepper, to taste
1/2 cup Tomato sauce
For beef: Add oil to skillet over medium-high heat and brown meat. Add onions, garlic, red peppers, and season with Worcestershire, chili powder, salt and pepper. Cook mixture 5 minutes more, then add tomato sauce, stir to combine and turn off heat.
Shrimp Filling:
2 tablespoons extra virgin Olive oil
2 Garlic cloves, chopped
1 Jalapeño or Serrano pepper, seeded and finely chopped
1 pound small Shrimp, peeled, deveined and tails removed
Salt & Pepper, to taste
Zest and juice of 1 Lime
1 handful chopped fresh flat leaf parsley or 1 tablespoon chopped fresh cilantro
For Shrimp: Heat oil in skillet over medium-high heat, add garlic, jalapeños, and shrimp. Cook stirring constantly until shrimp are pink and firm, about 4 minutes. Season with salt, pepper, lime zest, juice and parsley.
Prep all ingredients for fillings before you start. Start shrimp last as only takes 5 minutes to cook.
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