CALIFORNIA ROLL WRAPS
I love the California rolls I get at sushi restaurants and wanted to capture those flavors in a sandwich I could take to work. I started with the standard ingredients, added a few others and came up with a hit. -Mary Pax-Shipley, Bend, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 wraps.
Number Of Ingredients 8
Steps:
- Divide the wasabi mayonnaise evenly among the 6 tortillas and spread to within 1/2 inch of edges. Layer with crabmeat, avocado, jicama, red pepper, cucumber and bean sprouts. Roll up tightly.
Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 647mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges
CALIFORNIA CLUB CHICKEN WRAPS
I work in a corporate office, and our cafe has a 'wrap station' every Friday and these are a huge hit with everyone. I got hooked so I watched closely and finally made my own version at home; they are so delicious! If desired, place wrap in a panini maker for 1 to 2 minutes, or until wrap has grill marks and cheese is slightly melted.
Provided by BethAnne923
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 16m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
- Cook tortillas in the microwave until warm and pliable, about 30 seconds.
- Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 the lettuce, 1/2 the Monterey Jack cheese, 1/2 the avocado, 1/2 the bacon, 1/2 the red onion, 1/2 the tomato, and 1/2 the chicken, respectively, in the center of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.
Nutrition Facts : Calories 1462 calories, Carbohydrate 83.1 g, Cholesterol 173.1 mg, Fat 99 g, Fiber 14.4 g, Protein 65 g, SaturatedFat 29.5 g, Sodium 1776 mg, Sugar 12.6 g
CALIFORNIA FISH LETTUCE WRAPS
Grilled fish, avocado aioli and fresh pico de gallo come together to create a Paleo-friendly dinner your whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat charcoal or gas grill.
- In medium bowl, toss Pico de Gallo ingredients. Set aside.
- In blender, place Avocado Aioli ingredients. Cover; blend until thoroughly combined. Set aside.
- Rub fish with olive oil and 1/2 teaspoon salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Transfer to plate to cool slightly, then flake fish with fork, removing skin as needed.
- To assemble, divide fish, cabbage and pico de gallo evenly between lettuce leaf taco shells. Top with avocado aioli. Serve immediately.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 60 mg, Fat 2, Fiber 6 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g
CALIFORNIA LETTUCE WRAP - SOUTH BEACH DIET
Make and share this California Lettuce Wrap - South Beach Diet recipe from Food.com.
Provided by papergoddess
Categories Lunch/Snacks
Time 5m
Yield 1 Wrap
Number Of Ingredients 8
Steps:
- Place lettuce leaf on a plate;.
- Top with turkey, ham, and tomato.
- in a small bowl, mash avocado and lime juice, and spread onto the tomato.
- Top with arugula or watercress and dressing.
- Roll up and secure with a wooden pick.
LETTUCE WRAP FISH TACOS
Make and share this Lettuce Wrap Fish Tacos recipe from Food.com.
Provided by Emily J.
Categories Lunch/Snacks
Time 40m
Yield 4 Tacos, 2 serving(s)
Number Of Ingredients 20
Steps:
- For the batter - Combine all dry ingredients together in a bowl deep enough to cover the fish once placed in it. Whisk the egg in a separate bowl and add it to the dry ingredients. Add the water slowly, as needed, until the batter is loose enough to work with but still thick enough to cover the fish when coated. (It should cover a spoon when held in the air, but not much batter should be dripping off of the spoon.).
- For frying the fish - add the canola oil to a deep pot (2-3 inches of oil) and set it to medium-high heat. Let the oil preheat for about 5 minutes. Slice each tilapia fillet in thirds (or whatever size you think makes sense for a taco) and drop it into the batter. Make sure the fish pieces are fully covered in batter. Place fish gently into the frying pot to avoid oil splatter; do not overcrowd the pot. After about 4 minutes or until golden brown, flip the fish. After golden brown on both sides and about 10 minutes in the pot, rest the fish on paper towel to dry. Turn the heat down to medium and repeat the batter/frying/drying process.
- For the red pepper pesto - In a blender, add solid ingredients first: garlic cloves, roasted red peppers, fresh basil. Add wet ingredients next: greek yogurt, olive oil. Blend at medium speed to incorporate. Add dry ingredients last: pepper and cheese. Blend at medium speed until combined. Taste and season with more pepper as needed.
- To assemble - layer two pieces of lettuce for each taco to help give it a solid base. Add 2-3 small pieces of fish per taco, and 3-4 slices of avocado per taco. Drizzle the red pepper pesto on top and hold each taco together with toothpicks for easy handling.
Nutrition Facts : Calories 3041.6, Fat 284.2, SaturatedFat 29.2, Cholesterol 177.5, Sodium 2460.3, Carbohydrate 84.1, Fiber 18, Sugar 9.2, Protein 54.9
PACO'S FISH TACOS IN LETTUCE WRAPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place fish on grill, season with salt and pepper and cook 5 minutes on each side, until opaque.
- Arrange lettuce leaves on a platter. Place jalapeno in a food processor with cilantro, mint, mustard and vinegar. Turn processor on and stream in oil. Season sauce with salt and pepper.
- Take the fish off grill and place on a serving plate. Break the fish into chunks and squeeze lime juice over fish. Add a few dashes hot sauce to the fish.
- Pile fish in lettuce leaves and top with sauce and chopped red onions.
SPICY PORK LOIN AND LETTUCE WRAPS
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cook the pork: Season the pork all over with the salt, then sift the paprika through a fine mesh sieve over the pork. Heat a cast iron skillet large enough to hold the pork. Add the oil and when it begins to smoke lightly, use a pair of metal tongs to place the pork into the hot oil. Cook over high heat, turning the pork often, browning on all sides, until it reaches an internal temperature of 145 degrees F in the thickest part of the tenderloin, about 15 minutes total (if you like a little more "done", cook a few minutes longer on each side). Remove the pork and allow it to "rest" on a flat surface. If you like a little more "done", cook a few minutes longer on each side.
- Make the sauce: In a medium bowl, combine the vinegar, soy sauce, honey, fish sauce, and ginger. Add the scallions. Taste for seasoning. Set aside.
- Assemble the wraps: On a large serving platter, arrange "cups" of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.
- Slice the pork into 1/4-inch thick rounds. Top each lettuce cup with 3 or 4 slices of pork. Season the pork with a little more salt, then top with the chiles. Drizzle the meat with some of the sauce. Top with the cilantro leaves. Top with more sauce if you like.
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CALIFORNIA LETTUCE WRAPS | GIADZY
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Servings 6Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 15 mins
- In a small bowl, whisk together the lime juice, olive oil, ½ teaspoon salt, and black pepper. Set the dressing aside.
- Halve each avocado and remove the pit. Scoop the flesh from the halves with a large spoon and dice it into bite-sized pieces. Combine the avocado with the grapefruit, almonds, chile, and cilantro leaves. Toss gently with the dressing and the remaining ¼ teaspoon salt. Spoon the mixture into the lettuce leaves and serve.
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4/5 (1)Total Time 20 minsServings 4Calories 196 per serving
- Take a boneless fish and cut into long strips and marinate with salt, ½ teaspoon red chili powder, ginger garlic paste, lemon juice.
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FISH TACO RECIPE (ON LETTUCE WRAPS!) - DR. AXE
From draxe.com
4.5/5 (60)Category Main DishesCuisine CalifornianTotal Time 25 mins
- Start by preparing all of the vegetables. In a medium bowl, toss the cabbage, jicama, bell peppers, onions and cilantro. In a medium bowl, toss the vegetables with the lime juice. Set aside.
- Chop the fish into bite-sized pieces and place it in a shallow dish. In a small bowl, mix together the cumin, garlic powder and cayenne or chipotle if desired. Sprinkle the spice mix evenly over the fish and set it aside to allow it to marinate while you make the Avocado Cream Sauce.
- Add the drained cashews, lime juice, garlic, salt and jalapeño to a high-powered blender and blend well, adding only enough water to facilitate blending. Add the avocados and puree. Transfer the sauce to a serving bowl.
- Heat a medium skillet over medium heat. Add the coconut oil and then the fish. Cover and cook 5–7 minutes, stirring every few minutes to ensure the fish is cooked on all sides. Remove the fish to a serving bowl.
HEALTHY TILAPIA LETTUCE WRAPS RECIPE - FOOD & WINE
From foodandwine.com
Servings 2-3Total Time 20 minsCategory Tilapia
- In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sesame oil, vegetable oil, ginger and half of the minced garlic.
- In a medium frying pan, heat the extra-virgin olive oil over medium high heat. Add the onion and cook 5 minutes, until it starts to brown. Add the tilapia to the pan, and pour the sauce over top. Cook for 6 minutes, or until the fish flakes easily. When the tilapia is cooked through, break it into small pieces with a wooden spoon.
- Divide the tilapia between the butter lettuce leaves and wrap the lettuce around the fish taco-style.
MEATBALL WRAPS WITH FISH SAUCE AND LIME | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 20
- Preheat the oven to 400°. In a large bowl, mix the ground meat with the garlic, shallot, fish sauce, lime zest, salt and pepper. Roll the mixture into 2-inch balls.
- In a large, ovenproof skillet, heat the vegetable oil until shimmering. Add the meatballs and cook over moderately high heat, turning occasionally until browned all over, about 7 minutes. Transfer the skillet to the oven and roast for 7 minutes, until cooked through.
- Set each meatball in a radicchio or lettuce leaf and garnish with the mint. Serve the wraps with hot sauce and lime wedges.
PALEO COD LETTUCE WRAPS - THE ALMOND EATER
From thealmondeater.com
Reviews 5Servings 3Cuisine AmericanCategory Dinner
- Heat oil in a skillet, then dip both sides of cod into the flour mixture, and then place directly into the pan. Repeat this process for all of the cod.
- Cook cod for approximately 3 minutes on each side, or until flakey; remove from skillet and place directly on lettuce.
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From getinspiredeveryday.com
4/5 (1)Category DinnerCuisine MexicanTotal Time 40 mins
- Place all the ingredients for the avocado coconut cream in a blender and blend until smooth. Scoop the cream out of the blender and into a serving dish.
- While the grill is heating up, drizzle the salmon with avocado oil and sprinkle generously with sea salt. Make sure to oil the skin on the bottom of the fillet, it keeps it from sticking to the grill.
ASIAN LETTUCE WRAPS - RECIPE GIRL®
From recipegirl.com
Cuisine AsianCategory Main CourseServings 6Calories 210 per serving
- Heat oil in a wok or large skillet. Stir fry shallots in hot oil for several minutes. Add the garlic and ginger and stir fry for 1 minute. Add the ground meat and separate for even cooking. Stir in the chili sauce, soy sauce, fish sauce and sugar.
- Cook until the meat is brown and crumbly and the liquid is reduced, stirring frequently. Stir in the cilantro. Spoon the meat mixture into a serving bowl. Place the mint leaves and peanuts in small bowls and the lettuce on a platter.
- For serving, spoon the meat mixture onto a lettuce leaf and top with a couple of mint leaves and minced peanuts. Repeat with the remaining ingredients.
THAI LETTUCE WRAPS WITH CRISPY FISH ... - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 45 minsCategory Main CourseCalories 726 per serving
- Spray a large baking sheet with nonstick spray (line with foil first for easy cleanup).Line up Gorton's 100% Whole Fillet Fish Sticks on the pan; there are 20 in a package.
- Bake at 450 for 10 minutes. Remove from the oven and use a spatula to flip each fish stick over.
- Return to the oven and bake at 450 for another 5-8 minutes, until the fish sticks are crispy and golden.
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