Roast Beef and Cucumber Lettuce Wrap

Now that it is getting warmer my thoughts have turned to chilled soups, salads, sandwiches and lettuce wraps. Having just captured a childhood memory of Creamy Cucumber Dressing on a Roast Beef and Cucumber Sandwich. I just couldn't help but wonder how it would be in a lettuce wrap. I embellished it a little more with Greek ingredients. I added feta, tomato and red onion. It was amazing! I liked it better than the sandwich. The dressing really shines in the lettuce wrap version. I dipped my wrap in the dressing. It was nice and messy, so feel free to drizzle the dressing over the top if you prefer. Either way this is a delicious way to enjoy the freshness of a lettuce wrap and those amazing cucumbers.

Roast Beef and Cucumber Lettuce Wrap

Serves 1

Ingredients

1 or 2 Romaine lettuce leaves

3 to 6 slices Deli Roast Beef

6 to 12 English cucumber slices

5 to 10 Roma tomato slices

Red onion, thinly sliced

Feta cheese, crumbled

Kosher salt and black pepper, to taste

Creamy Cucumber Dressing [Click here for the recipe]

Directions

Place one or two lettuce leaves on a plate. Place two or three slices of roast beef in each. Top with sliced cucumbers, tomatoes and onions. Season with salt and pepper. Sprinkle with feta cheese and serve with Creamy Cucumber Dressing for dipping.

Linking to:

My Pinterventures: The Yuck Stops Here!

Anyonita Nibbles: Tasty Tuesdays

Dizzy Busy & Hungry: Wine'd Down Wednesday

Diamonds in the Rough: Share Your Stuff Tuesdays

Carole's Chatter: Food on Fridays - Sandwiches + Food on Fridays - Cucumber

Recipe Review: Crunchy Mushroom Lettuce Wraps

In the pursuit of Lettuce Wrap ideas, I came across a lovely blog called Happy Mothering. Chrystal shared a recipe for Gluten Free Crunchy Mushroom Lettuce Wraps. I had to make them right away. My wraps were not gluten free, I had to make some substitutions for items I had on hand. They were so delicious and very crunchy. I LOVED them! The water chestnuts was a brilliant idea, they add such great texture and crunch. I love the natural sweetness of the carrots and honey too. This wrap is sweet and spicy. I did experiment a little and squeezed a little lime over one of the wraps. It was delicious too. It gave the mushrooms a sweet and sour flavor. I made this recipe as a Lenten meal today. But I can see myself making it for many more healthy lunches in the future.

Don't forget to go visit Chrystal for how she makes these gluten free and all her other wonderful creations and tips.

Crunchy Mushroom Lettuce Wraps

Adapted from: Happy Mothering

Serves 2 or 3

Ingredients

1 Tbsp. canola oil

2 drops of sesame oil

2 carrots, grated

1/2 onion, finely diced
8 oz. can water chestnuts, drained and chopped

8 oz. package mushrooms, chopped

3 Tbsp. low sodium soy sauce

1 Tbsp. honey

1 tsp. garlic chili sauce

Iceberg lettuce leaves

Green onions, sliced (optional)

Lime, cut into wedges (optional)

Directions

Heat canola and sesame oil in a large pan over medium heat, add carrots, onion and water chestnut. Cook for 5 minutes stirring occasionally. Add mushrooms and cook for another 3 minutes. Combine soy sauce, honey and garlic chili sauce. Stir into mushroom mixture and cook a minute longer, or until everything is heated through. To serve spoon the mixture into individual lettuce leaves. Garnish (optional) with green onions and a squeeze of lime.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesday with a Twist
Turnips 2 Tangerines: Four Season Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday

Curried Chicken Salad Lettuce Wraps

I am really fond of lettuce wraps these days. They are fresh, crisp and low carb. Lettuce wraps are a great way to scoop up both warm and cold fillings. I decided this weekend to update an old Curried Chicken Salad recipe and use it as a filling for a lettuce wrap. The original recipe was from a Weight Watchers cookbook. It was an open faced sandwich we use to make with canned chicken. For this wrap, I wanted to learn how to poach the chicken. I turned to Rachael Ray for a recipe and she did not disappoint. Rachael's Poached Chicken is full of flavor, tender and moist. The secret is she lets the chicken cool in the poaching liquid. Using her recipe I had four perfectly poach chicken breasts for my wraps and two quarts of chicken broth for future soups. This is definitely a method I will use in the future. The chicken was perfect in the Curried Chicken Salad. I love this combination of chicken, apples, grapes and curry. I used a homemade curry powder I saw on the Dr. Oz show. But you can use a store bought curry powder too, I have in the past. It adds a warm spice to the yogurt-mayo dressing that complements the sweet, tart flavors of the grapes and apples. This salad is great as a lettuce wrap. It makes for a nice fresh and filling meal, an update worth making again real soon.

Curried Chicken Salad Lettuce Wraps
Servings: 2

Ingredients

2 Tbsp. light mayonnaise
2 Tbsp. plain non fat Greek yogurt
2 tsp lemon juice
1/4 tsp curry powder
8 oz. skinned and boned poached chicken, diced
1 small apple, diced
12 large seedless green grapes, cut into quarters
Dash each salt, white pepper and cayenne
4 lettuce leaves

Chopped pecans (optional)

Directions

In medium bowl combine mayonnaise, yogurt, lemon juice, and curry powder. Stir in chicken, apple, and grapes; season with salt, pepper and cayenne. Spoon a fourth of the chicken salad into each lettuce leaf. Garnish with pecans (optional).

Curry Powder

Source: Dr. Kulreet Chaudhary as seen on Dr. Oz

Ingredients

5 tsp coriander seeds
1 tsp fenugreek seeds
1 large bay leaf
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 small (1.5 inch) piece of a cinnamon stick
5 cloves
2 tsp turmeric powder (reserve for later)

Directions

Grind all of the above ingredients, except for the turmeric powder, in a coffee grinder. Afterward, add 2 tsp of the turmeric powder. Mix all ingredients together.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Call Me PMc: Marvelous Mondays Link Party
Tumbleweed Contessa: What'd You Do This Weekend?
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Treasure Box Tuesday
It's Your Life: Tuesdays with a Twist
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Friday - Apples

Taco Lettuce Wraps with Creamy Mexican Dressing

I really enjoy lettuce wraps. I feel like I am doing something good for myself when I make them. Then there is the cold and hot combo thing I love. But the star of this recipe is the Creamy Mexican Dressing. I mean let's face it, everyone can make tacos and serve it in lettuce. But this dressing makes it special. This is my version of the house dressing they serve at most Mexican restaurants. It is creamy, sweet and works great with all the spicy flavors of Mexican food. My friends love this stuff. Some order it to dip their chips in, some mix it with their salsa and then dip in their chips. I have just always loved it on puffy tacos and taco salads. I searched on line for years for a recipe. Then one day we went to lunch with our new receptionist and I remarked I would love to know how to make this. She said, "I know how to make it. It is just mayo, milk, sugar and paprika." That simple! No measurements but this was all I needed to give it a try. It is so simple to make and you can adjust the ingredients to your taste. This is the amounts I use most often. It reminds me of the dressing at one of my favorite restaurants. I have seen other recipes that make a 1/2 gallon of dressing. They add garlic powder and cayenne pepper. I tried adding a little to my recipe and it overpowered the dressing. So I leave it out. Maybe if I ever need a 1/2 gallon I will try it again. I am just so happy to be able to make this dressing my way and share it with you. It is definitely the finishing touch on my Taco Lettuce Wraps.

Taco Lettuce Wraps with Creamy Mexican Dressing
Serves 4

Ingredients

1 lb lean ground beef
1 packet or recipe of Taco Seasoning (click here for recipe)
1 head green leaf lettuce, washed and dried
1/2 cup 2% sharp cheddar cheese, shredded
1/2 pint grape tomatoes, halved
1 (2.25 oz) can sliced black olives
4 green onions, sliced
1/2 cup cilantro, chopped
Creamy Mexican Dressing (recipe below)
Baked tortilla chips, crushed

Directions

Brown ground beef in a skillet over medium high heat. Add taco seasoning and 1/2 cup water. Simmer until all water is absorbed. Turn off heat.


Place two lettuce leaves on a plate. Place a spoon of beef in the center of each leaf. Top with cheese, tomatoes, olives, green onions and cilantro. To serve drizzle with Creamy Mexican Dressing and garnish with tortilla chips.



Creamy Mexican Dressing
aka “El Chico Dressing” or “House Dressing”
Makes 1/2 cup

Ingredients

1/4 cup light mayonnaise 
1/4 cup milk 
2 tsp. sugar 
1 tsp. paprika (sweet) 
1/2 tsp. kosher salt, or to taste

Directions

Mix all ingredients with a wire whisk and refrigerate. Taste after 2 hours and make any additions to taste. Return to refrigerator until serving.


Serve on taco salads or tacos. This dressing is also good as a dip for tortilla chips.

Note: Be sure to use a sweet paprika. I have used paprika that was not labeled hot but was hotter than normal and 1 tsp is too much. If you use hot or smoke paprika start adding paprika a little at a time tasting as you go.

Looking for more Lettuce Wraps. Try these recipes:

Turkey Lettuce Wraps

Turkey Picadillo Lettuce Wraps

Linking to:

Six Sister's Stuff: Strut Your Stuff Saturday Link Party

Life on Lakeshore Drive: Bouquet of Talent Link Party

Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Tumbleweed Contessa: What'd you do this weekend?
Miz Helen's Country Cottage: Full Plate Thursday
The Lazy Gastronome: Taco Tuesday

Turkey Lettuce Wraps

I can not take credit for this dish. Cuisine at Home gets all the credit. They have wonderful recipes and a great magazine. I am just happy to give you a review and tell you how amazing these Lettuce Wraps are. I have made them several times. Most often with turkey because it is always in the grocery store. But they are also delicious with chicken when I can find it.  I love the warm, spicy turkey filling in the cold, crisp lettuce leaves. You can use any lettuce. I have used romaine, iceberg and bibb lettuce. Bibb has to be my favorite though. Bibb lettuce leaves are the perfect size and soft enough to wrap around the delicious filling. They made for a great lunch for sister's birthday.

Turkey Lettuce Wraps

Adapted from: Chicken Lettuce Wraps; Cuisine at Home, August 2012

Makes 4 servings

Ingredients

1 Tbsp. peanut oil

1 Tbsp. minced fresh ginger

1 Tbsp. minced fresh garlic

1 lb. ground turkey breast

1/4 cup fresh lime juice

1 Tbsp. fish sauce

2 tsp. light brown sugar

2 tsp. chili garlic sauce (more if you like spicy)

1/2 cup minced red onion

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

Minced zest of 1 lemon

Iceberg or Bibb lettuce leaves

Fresh cilantro and mint leaves

Chopped dry-roasted peanuts

Lime wedges

Directions

Heat oil in a nonstick skillet over medium until shimmering. Add ginger and garlic; cook 1 minute. Add turkey and increase heat to medium-high. Sauté turkey until cooked through, 10 minutes. Crush turkey with a potato masher.

Whisk together lime juice, fish sauce, brown sugar, and chili garlic sauce; stir into turkey. Cook mixture until liquid is evaporated, 3-4 minutes. Stir in onion; remove skillet from heat. Stir in chopped cilantro and mint, and zest.

Serve turkey in lettuce leaves and top with cilantro and mint leaves, peanuts, and a squeeze of lime.

Per serving: 220 cal; 13g total fat (3g sat); 98mg chol; 482mg sodium; 7g carb; 1g fiber; 21g protein.

Turkey Picadillo Lettuce Wraps

I discovered Picadillo a couple of years ago. I usually follow a Taste of Home recipe for Easy Cuban Picadillo. It is a beef picadillo served over rice. Today I set out to make lunch with what I had on hand. I wanted lettuce wraps but did not have some key ingredients for my usual recipe. I decided to re-invent picadillo as a lettuce wrap. It is delicious! Savory from the olives, vinegar and adobo. A little sweet from the raisins, onions and garlic. It is fresh, crisp and crunchy too, definitely the best fridge raid I have had in a long time.

Turkey Picadillo Lettuce Wraps

Yield: 4 servings

Ingredients

2 tsp olive oil

1 pound lean ground turkey (93% lean)

1 small onion, chopped

1 tsp garlic (2 cloves), minced

1 small yellow bell pepper, chopped

1 can (10 ounces) rotel tomatoes (original)

1 tsp adobo seasoning

1/4 tsp cinnamon

1/2 cup sliced pimiento-stuffed olives

1/4 cup raisins

1 tablespoon sherry vinegar

Romaine lettuce leaves (or any lettuce that looks good)

1/4 cup toasted sliced almonds

Directions

Heat oil in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink. Add bell pepper, adobo and cinnamon; cook, stirring until fragrant and pepper begin to soften. Stir in the tomatoes, olives, raisins and vinegar. Cook for 5-6 minutes or until raisins are plumped. Serve in lettuce leaves, garnish with almonds.

Nutrition Facts: Amount Per Serving - 1 cup picadillo with 2 lettuce leaves; 302 calories, 15 g fat (3 g saturated fat), 80 mg cholesterol, 19 g carbohydrate, 2 g fiber, 25 g protein.

Adobo Seasoning is a new seasoning to me. I really like it. It is a basic seasoning in Puerto Rican cooking. It can be used for meats, poultry or seafood. It will add a little Latin flair to your food. This recipe comes from an on-line weight watchers friend. It is lower in sodium than the store bought packages.

Adobo Seasoning

Source: WW pal CrissyBear

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried oregano

1/2 tablespoon salt

1/2 tablespoon black pepper

Mix all of the ingredients until well blended and store in a glass jar.

Use 1/2 to 1 tsp to season 1 pound of meat.

Yield: "4 tablespoons"