I’ve been on a Lettuce Wrap kick lately. Take the basic Asian Lettuce Wrap recipe I posted below and flip it a couple of ways:
1) Tofu Wraps: Substitute 1 lb firm tofu, diced, for ground meat. Add 1/2 cup shredded carrots, 1/2 pint sliced mushrooms and 1/2 cup edamame during the cooking process. Add basil cilantro with the scallions at the end.
2) Aloha Chicken Wraps: Substitute 1 lb of ground chicken. Add onion 1 small onion, 1/2 pint grape tomatoes (halved) and 1 small can (drained) of shredded pineapple. Add mint with the scallions at the end.
3) Southwestern Wraps: Brown 1 lb ground or chop meat or tofu, add 1 small onion, 3 cloves garlic, 1 (drained and rinsed) can of black beans, 1 cup of frozen corn, 1/2 pint grape tomatoes (halved) 1 cup of salsa. Season with chili and cumin. Add scallions and cilantro at the end.
