Satisfy your guests with delicious, low-carb lettuce wrap recipes from Restaurantware. Rather than buns, flour or corn wraps, brioche, or rolls, provide crisp, green lettuce leaves to serve as the vehicle of flavor. Perfect for end-of-summer parties, these refreshing lettuce wraps are fun to eat and impossible to forget.
Whisk together 3 tablespoons of soy sauce, 3 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of peanut butter, 1 tablespoon of honey, 2 teaspoons of sweet chili sauce, ½ teaspoon of garlic powder, and ¼ teaspoon of powdered ginger. Cook 1 pound of ground chicken in peanut oil on medium-high heat until brown. Add 1 cup of minced onion and cook until translucent. Add 1 cup of diced red bell pepper and 8 ounces of minced water chestnuts. When peppers and water chestnuts are soft, fold sauce into the mixture and simmer on low heat until chicken and veggies are evenly coated. Use a taco rack to build and serve lettuce wraps on artisan butter lettuce leaves.
On low-medium heat in a small saucepan reduce ½ cup of port and ½ cup of balsamic vinegar by half until syrupy. Prepare foie gras by lightly scoring on both sides and seasoning liberally with salt and freshly ground black pepper. Sear in a very hot, dry skillet for about 30 seconds on each side. Using Bibb lettuce leaves, wrap the seared foie gras. Sprinkle with a pinch of coarse salt and drizzle with balsamic reduction.
Lightly saute strips of red bell pepper, onion, and portobello mushroom in olive oil until al dente. With a pastry bag and wide icing tip, squeeze a wavy line of hummus onto red leaf lettuce leaves. Use tweezers to load the mushrooms and veggies. On top, sprinkle chopped pine nuts, red wine vinegar, lemon juice, and close lengthwise with knotted skewers.
Cut and remove the light green, crunchy section of a large head of romaine lettuce. On one leaf, layer ham, capicola, provolone, salami, finely minced onion, thinly sliced tomato, and a few shreds of banana pepper. Gently roll from the dark green end and secure with two munchkin skewers. Serve with a spicy vinaigrette for dipping sauce.
Add 2 cloves of sliced garlic and 1 pound of chopped, peeled, deveined medium shrimp to a pan on medium-high heat. Cook 4 to 5 minutes until shrimp is opaque. Add 2 teaspoons of Asian fish sauce and toss to combine. Top Boston lettuce leaves with shrimp mixture, chopped mango pieces, chopped peanuts, and mint leaves. Serve with lime wedges and Sriracha sauce.