Posts tagged lettuce wraps

Couscous Salad Wraps

Just another way you can do lettuce wraps. Real simple, real quick, real good.

Several Butter Lettuce Leaves
1/2 cup Couscous
3/4 cup Low-Sodium Chicken Stock
Some Leftover Meat, diced and reheated
2 tbs. Grated Parmesan
Balsamic Vinegar
Extra Virgin Olive Oil, the good kind
A handful of Parsley Leaves, finely chopped
1 Lime or lemon
Fresh Ground Pepper

In a saucepan, boil the chicken stock, mix in the couscous, turn off the heat and cover the pan for 5 minutes. Then fluff the cooked couscous with a fork and add in the diced meat and parsley.

Fill each lettuce leaves with a couple of tablespoons of the couscous mixture (do not overload) and lay on a plate. Drizzle with a little balsamic vinegar and olive oil. Squirt a little lime or lemon juice. Add a crack of fresh pepper and some grated parmesan.

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Bison and Tofu Lettuce Wraps

For dinner the other night, I wanted to do a lettuce wrap with tofu but also wanted a little meat on it. At the store, I was trying to decide on either lean ground beef or turkey when I spotted the bison meat on sale. Usually, these guys cost twice as much as the beef version but this time, it was the same price almost. Now, I thought it’s probably because I had to eat it within the next 24 hours before it goes bad… but no! It was good for another week or so. Cool!

Bison meat is very healthy. It’s actually more nutritious than chicken. The only beef (no pun intended) I have about it is that it’s a little on the bland side. Since it has very little fat, you really have to rely on seasonings to help bring out some flavor. I’ve had bison burgers in the past and I gotta tell ya, I’m just tired of pouring in so much ketchup just to liven it up, y’know. So in this dish, I seasoned it liberally with Chinese five spice, some soy sauce and fresh ground pepper. After all, with flavor challenged ingredients like bison and tofu on the forefront, you just gotta help kick it up a few notches ‘cuz they won’t do it by themselves.

But hey, I will tell you that  this dish totally rocks! It is so refreshing and so filling. And you can easily make it vegetarian by simply omitting the meat and maybe doubling the amount of mushrooms.

1/3 lb Ground Bison
3-4 Cloves of Garlic, minced
1 Small Onion, finely chopped
1/2 cup Frozen Peas & Carrots
1 Portobello Mushroom, finely diced
1/2 bunch Scallions, finely chopped
1/2 cup Hoisin Sauce
1/2 of 14oz package Tofu, cut into half inch cubes
Butterhead Lettuce (Bibb or Boston)
Lemon Wedges
Fresh Ground Pepper
Soy Sauce
Chinese Five Spice
Canola Oil
1 tbs. Pure Sesame Oil

In a dutch oven (or large skillet), brown ground bison in a little canola oil over medium heat, seasoning with soy sauce, five spice and ground pepper as it cooks. When it’s almost done, add garlic, onions, peas & carrots, mushrooms and stir for about 5 minutes or so. Mix in the hoisin sauce and pure sesame oil. Stir to incorporate evenly. Turn off the heat and gently fold in the tofu being careful not to mash the cubes. Spoon mixture on lettuce leaves. Do not overload! Squeeze a little lemon juice and eat like you would a taco!

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