Last week I made a meal I'd created before but never written up, so here goes.
For some people, lettuce wraps are a great way to cut the carbs from their diet. But for me, because I love those healthy carbs, it's just a way to add more veggies to a meal.
Choosing the lettuce is the biggest obstacle in making lettuce wraps. You want something sturdy, but not too tough and bitter. I've used Romaine before, but it's not as flat a I'd like; it can break easily when you try to wrap it around the stuffing. The butter lettuce worked pretty well, I think. I almost went with lacinato kale, but I think it would have been to tough to digest raw.
These wraps have a taco-inspired mix inside, consisting of quinoa, black beans, corn, tomatoes, green peppers, and onions. It's seasoned with chili powder, cumin, salt, and pepper. Because I almost never measure anything, I'm going to guess at the amounts that went into this meal:
2 c. cooked quinoa
1 can black beans, rinsed
1 can diced tomatoes, drained
1 c. frozen corn (which I just happened to have in my freezer)
1 green pepper, chopped
1/2 white onion, chopped
1 tbs olive oil
1-2 cloves garlic, chopped
liberal shakes of chili powder, cumin, salt, and pepper
1 head butter lettuce
I prepared my quinoa in a rice cooker and set it aside to do its thing.
I then heated the olive oil and garlic in a pan over medium to medium-high heat, then added the chopped onion and green pepper until they got a little bit tender, and then finally added in the tomatoes corn, and black beans, all of which were already pre-cooked. I let that simmer for about five or so minutes. Then I turned the heat off and added in the cooked quinoa and stirred everything together.
|Just before serving. Before it got really messy.|
I won't lie--these can be very messy to eat. It's definitely finger food, and if you're as sloppy as I can be, you might want to go ahead and toss a napkin in your lap. And tuck one in your shirt. But it's so worth it! This is one of my most delicious meals, if I do say so myself.