For those of us looking for tasty low carb meal ideas, lettuce wraps are perfect!  Many restaurants have them on appetizer menus making them a great "meal" option for us.  But making them at home is EZ too... and lend themselves to using up leftovers too.  LOTS of leftover bits and pieces can be stirred up to make delicious fillings for lettuce leaves.  Wraps are fun eats for parties too... just wash and dry the lettuce leaves and put out with assorted fillings and sauces and let guests wrap up their favorite fillings.  Us the same fillings as you would making burritos, egg rolls, tortillas, etc, but make 'em healthy with the lettuce instead of all those carbs. Wraps lend themselves to bold spices and also, crispy crunchy textures we long for.  In addition to that, they are refreshing and cleanse the palate. And they are kid friendly too!  Kids love "fun" food and this fits the bill for that while getting them to eat and enjoy veggies! Sauce ideas... vinaigrette * Dijon and other mustards * yogurt * a wide range of dressings * Duck and plum sauces * soy sauce * flavored oils * Rice wine and other vinegars * sesame oil * Salsas * Chili Sauce * Jazz up fillings with Tabasco sauce, capers, green onions and more.  OPT:  chow mein noodles or fried puffed up rice sticks (crisp) Peanut Sauce: 1/3 cup peanut butter 3 tablespoons ho****er 1 teaspoon lime juice 1/4 teaspoon Chili powder 2 to 3 teaspoons bottled plum sauce ------------------------------------------------------------------ Korean-Style Steak and Lettuce Wraps From Eating Well Magazine

1 pound flank steak

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup diced peeled cucumber

6 cherry tomatoes, halved

1/4 cup thinly sliced shallots

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh cilantro

1 tablespoon brown sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons lime juice

1/2 teaspoon crushed red pepper

1 head Bibb lettuce, leaves separated 

1. Preheat grill to medium-high.
2. Sprinkle steak with salt and pepper. Oil the grill rack (see Tip). Grill the steak for 6 to 8 minutes per side for medium. Transfer to a cutting board and let rest for 5 minutes. Cut across the grain into thin slices.
3. Combine the sliced steak, cucumber, tomatoes, shallot, mint, basil and cilantro in a large bowl. Mix sugar, soy sauce, lime juice and crushed red pepper in a small bowl. Drizzle over the steak mixture; toss well to coat. To serve, spoon a portion of the steak mixture into a lettuce leaf and roll into a 'wrap.'

Yield: 4 servings NOTE:  These wraps should be served with lots of condiments: kimchee, for sure, but also nonfat yogurt and shredded carrots dressed with rice vinegar. Serve the various components of the dish separately and let your family or guests build their own wraps to taste. Per Serving

• Calories: 156 kcal
• Carbohydrates: 9 g
• Dietary Fiber: 1 g
• Fat: 6 g
• Protein: 14 g
• Sugars: 5 g

------------------------------------------------------------- Lettuce Wraps 

·                        1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)

Sauce:  1 tablespoon soy sauce 2 tablespoons oyster sauce  1 tablespoon dry sherry  1 teaspoon sugar

Remaining Ingredients:

1 tablespoon sesame oil  1 slice ginger, minced  1 garlic clove, minced  2 green onions, chopped  1 lb meat from chicken breasts or sliced white chicken meat  1 red pepper, seeded and diced  1 can water chestnuts, rinsed in warm running water and chopped  1 stalk celery, diced  1 teaspoon cornstarch mixed with 2 tablespoons water

Preparation:

Wash the lettuce, dry, and separate the leaves. Set aside.   Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and coo****il the chicken is browned. Remove the chicken from the pan and set aside.   Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.    Variations: Try substituting different vegetables, or using one of the many stir-fry sauces that are now on the market in place of the sauce. Lettuce Wraps Recipe Copyright ©2000 by Rhonda Parkinson. All rights reserved. Nutritional Breakdown for Lettuce Wraps (based on 3 servings and using boneless, skinless chicken breasts)  Each serving contains:  Calories 254,  16 g Carbohydrates 31 g Protein 7 g Total Fat (5 g Monounsaturated Fat, 2 g Polyunsaturated Fat, 1 g Saturated Fat) 70 mg Cholesterol 5 g Fiber 493 mg Sodium  801 mg Potassium. ----------------------------------------------------------------------------- Asian-Style Lettuce Wraps Prep Time: 15 min

• Total Time: 15 min
• Makes: 4 servings, one wrap each

2 Tbsp. sesame oil 1 Tbsp.  sugar 1 Tbsp. Japanese rice wine vinegar 1 Tbsp.  lite soy sauce 1 Tbsp. oil 1 cup  frozen BOCA Meatless Ground Burger 1 small clove garlic, finely chopped 1/2 tsp.  minced fresh ginger-root 1 cup fresh bean sprouts 1/4 cup  chopped green onions 4 leaf lettuce leaves

BEAT sesame oil, sugar, vinegar and soy sauce with wire whis****il well blended; set aside.

HEAT oil in large nonstick skillet or wok on medium-high heat. Add ground burger; cook and stir 3 min. Add garlic and ginger; cook and stir 1 min. Stir in the bean sprouts and onions; cook 1 min. or just until mixture is heated through, stirring occasionally.

SPOON ground burger mixture evenly onto lettuce leaves. Roll up each leaf tightly. Place one wrap on each serving plate. Drizzle evenly with the sesame oil mixture.  --------------------------------------------------------------- Southwest Style Lettuce Wraps Ingredients: 2 cups chopped cooked skinless chicken breast 1 cup bottled salsa 1/2 cup rinsed and drained canned black beans or 1/4-cup each canned black beans and canned corn One tomato, chopped Four to six, lettuce leaves 1/2 cup shredded Cheddar cheese Guacamole Sour cream Directions: In a medium glass bowl, combine chicken, salsa, black beans and tomato. Mix well. Heat in microwave oven one to two minutes, if desired. To serve, spoon some of chicken mixture on a lettuce leaf, top with a little cheese and guacamole and wrap up. Dip into sour cream and additional salsa if desired. *NOTE:  To lessen the fat content in this recipe, use light sour cream and fat free or reduced fat shredded Cheddar cheese. Recipe makes two entrée servings. (No NUT values available) ----------------------------------------------------- Greek Salad Roll-Ups Ingredients: Two large tomatoes, chopped One hothouse cucumber, chopped 1/2 green bell pepper, cut in chunks 2 tablespoons drained capers 2 tablespoons olive oil 1-1/2 tablespoons red wine vinegar 1/3 cup kalamata olive halves One green onion, chopped Seasoned salt and pepper to taste 1/2 to 3/4 cup cut-up or crumbled feta cheese Six butter lettuce leaves Directions: Combine all ingredients except lettuce leaves. Toss until blended. Chill until serving time. To serve, place some of filling mixture on lettuce leaf, wrap up and eat out of hand. Recipe makes two to three entrée servings.  (NO NUT values for this.) -----------------------------------------------------

Caprese Salad Lettuce Wraps Ingredients: Four tomatoes, chopped (squeeze out some of juice before chopping, if desired) 1-1/2 cup buffalo mozzarella cheese cubes (about eight ounces) 1/3 cup chopped fresh basil 2 to 3 tablespoons olive oil 2 to 3 teaspoons balsamic vinegar Seasoned salt and pepper to taste Ground pepper to taste Eight butter lettuce leaves Directions: Combine all ingredients except lettuce leaves. Toss until mixed. To serve, place some of mixture on lettuce leaf, wrap up and eat out of hand. Recipe makes two to three entrée servings. Note: For variety: add 1/2-cup canned, rinsed and drained artichoke quarters and 1/2-cup chopped salami to tomato mixture. (No NUT values for this one.)

------------------------------------------------------------- Tuna and White Bean Wraps (good protein in this with the tuna AND beans) Ingredients: Two large tomatoes, chopped One can of (6-1/2 to 7 ounces) solid white water-packed tuna, drained 3 tablespoons chopped green onions 1/4 cup chopped green onions 1/3 cup chopped fresh basil or use two to three teaspoons dried 2 tablespoons rinsed and drained capers 3 tablespoons red wine vinegar 1 tablespoons olive oil 1/2 teaspoon garlic pepper 1/4 teaspoon seasoned salt One can of (15 ounces) cannelloni beans (white kidney beans), rinsed and well drained Six red leaves of lettuce Directions: In a medium bowl, combine together tomatoes, tuna, green onions, basil, capers, vinegar, olive oil, garlic pepper and seasoned salt. Mix until blended. Gently fold in beans. Wrap up some of mixture in each lettuce leaf. Recipe makes two entrée servings.  (No NUT values for this) ------------------------------------------------------ Mild Lettuce Wraps These wraps are milder than most, easier to prepare and even kids enjoy them! Ingredients: 2 teaspoons olive oil 2, 4-ounce skinless, boneless chicken breast halves, cut into thin strips 2 tablespoons grated peeled fresh ginger 2 tablespoons teriyaki sauce 2 tablespoons rice vinegar 1 tablespoon honey 1/2 to 1-teaspoon crushed red pepper 1/2 teaspoon cornstarch 1-1/2 cups grated carrot 1 cup fresh bean sprouts 1 cup snow peas, trimmed and cut lengthwise into thin strips 1/2 cup sliced green onions 1/4 cup sliced almonds, toasted 12 Bibb lettuce leaves Directions: Heat oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and ginger; sauté five minutes or until chicken is done. Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl; stir with a whisk. Add teriyaki mixture to chicken mixture in wok, stir in carrot, bean sprouts, snow peas and onions. Cook three minutes or until sauce thickens slightly, stirring often. Stir in almonds. Spoon 1/4-cup chicken mixture onto each lettuce leaf; roll up. Recipe makes four servings; three wraps each. Nutrition information per serving: Calories: 189 Fat: 6.2g Protein: 17g Carbohydrates: 17.3g Fiber: 3.8g Cholesterol: 33mg Sodium: 403mg  --------------------------------------

Asian Lettuce Wraps

Serves 4

Surround your serving platter with plenty of whole lettuce leaves. Your guests will wrap each leaf with their choice of fillings, then dip in the sweet and spicy Hoisin sauce.

• 1 tablespoon olive, peanut or sesame oil
• 1 pound ground turkey or chicken
• 2 tablespoons minced garlic
• 2 tablespoons finely minced ginger
• 2/3 cup 365 Organic™ Teriyaki Sauce
• vegetables for filling: grated carrots, mung bean sprouts, sliced radish, julienned cucumber
• Boston lettuce leaves, rinsed and dried
• 365 Organic™ Hoisin Sauce

Heat oil in a large skillet and brown ground turkey. Add garlic and ginger and sauté briefly. Add teriyaki sauce and simmer for 10 minutes while preparing the vegetables. Place filling and vegetables in center of a large platter, then surround with lettuce leaves. Serve with Hoisin sauce for dipping.

Nutrition Facts*

Per Serving: 290 calories (120 from fat), 13g total fat (20%), 3g saturated fat (6%), 1g dietary fiber, 24g protein, 20g carbohydrate, 90mg cholesterol, 880mg sodium (36%) * Made with peanut oil and 8% lean ground turkey. SOURCES: Whole Foods Food Network Kraft Foods BellyBytes Don't be surprised if you see wraps on the table Saturday!!!!!!!!!

I love it!  Thanks.  I did a tuna wrap the other day with lettuce.  (doing low carb preop).  I love the ideas.  I share with my sister too.  She has a little weight problem, but can fix her's with diet. 

Damn, girl! Not only is food the way to a man's heart, but you have won me over too! Whenever I read your food posts I find myself running for the fridge. LOL STOP THE MADNESS!!!!!!!!!!!!!!!!!! Kidding, of course. LOVE your ideas. Thanks for sharing. xoxo Mare 

OK, I'll stop!   Unfortunately (or fortunately!), at 49YO, the lucky man has yet to find me... even with my good cook'n!  Several "fools" have crossed my path over the years, but thank GOD they didn't have the sense to hang around and as usual, the Lord was look'n out for me quite a few times.  Of course at the time when my heart was broken I thought I'd just die, but in retrospect, it was God at work saving me yet again.  LOL