retty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour
rapping:.
Trim edges of lettuce leaves to make them uniformly
Mix together all vegetables, then mix dressing ingredients. Let marinate at least one hour, then spoon into lettuce leaves, sprinkle cashews over filling. Wrap and secure with toothpicks.
mount of rice into each lettuce leaf, top with the stir
rill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and
dd shredded romaine and iceberg lettuce, julienne carrots, fresh cilantro, toasted
minutes).
Meanwhile, divide lettuce between 2 large bowls. Top
Whisk water and cornstarch in a large bowl until smooth.
Stir in teriyaki sauce.
Add finely sliced chicken breast and chopped water-chestnuts.
Stir to coat and marinade for 30 minutes.
Cook until brown in wok or skillet with oil in small batches, constantly moving.
Lay out the lettuce leaves, divide meat evenly on leaves and top with shredded carrots.
Wrap like a cone.
Rinse whole lettuce leaves and pat dry, being
inutes more. Serve filling and lettuce leaves in separate bowl, with
he lavash bread with the lettuce leaf, then with the egg
In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally.
Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes.
Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce.
eeded.
Clean the romaine lettuce, chopping off the stem, peeling
Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
Drain, and rinse under cool water.
Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
Add noodles and chicken to soy sauce mixture; toss well to coat.
Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!
For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
In a large serving bowl combine the lettuce with chopped chicken and green onions.
Chill until ready to serve.
Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
Serve immediately.
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spoon filling into lettuce leaves, add desired dipping sauce
For flavor and texture variety, blend the cottage cheese with another low-carb ingredient. A hardboiled egg works well and adds to the creaminess of the cottage cheese.
Tomato, jalapeno and garlic are other healthful add-ins.
Prepare your cottage cheese filling in advance and season it to taste with ground black pepper, hot sauce or other spices.
Place the filling in the lettuce leaf directly before you have your snack.
Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.
While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles, chicken, and nuts to soy sauce mixture; toss well to coat. Stir in carrots and cucumber, if using.
Spoon 1/3 to 1/2 cup chicken mixture down center of each lettuce leaf; roll up. Serve immediately.
ecomes tender.
Fold into lettuce wraps!
This is very
he meat mixture in the lettuce cups and top with shredded