How To Make Salad Wraps....?!
like the lettuce, meat thing!.!.!.
does anyone know how to do itWww@FoodAQ@Com
does anyone know how to do itWww@FoodAQ@Com
Answers:
Tuna Salad Lettuce Wrap
1 1/2 tsp classic Ceasar Salad dressing
1/2 can of tuna
2 baby carrots, chopped
2 lettuce leaves
3 olives
1/2 roma tomato
1/2 tsp each garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt
In a small bowl, combine tuna, chopped carrot, olives, and tomato!. Chop one of the lettuce leaves and add!.
Spinkle with remaining spices, salad dressing, then mix thoroughly!.
Using the other lettuce leaf, place tuna salad in tne center, and then fold and enjoy!.
Thai Glazed Chicken Lettuce Wraps
Yield: 4 servings
1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped
Thinly slice the chicken into strips and sprinkle with grill seasoning!.
Heat a large skillet to screaming hot!. Add vegetable oil, then chicken!. Cook chicken 2 minutes, stirring constantly!.
Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes!.
Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves!. Add fish sauce and turn to coat!.
Transfer cooked chicken and vegetables to a bowl!. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos!.
Lime Shrimp Lettuce Wraps
Yield: 6 servings
3 tablespoons fresh lime juice
3 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons grated fresh ginger
1 clove garlic, minced
1 pound medium fresh shrimp, peeled, deveined, and chopped
1/2 red bell pepper, diced
2 green onions, diced
1 (5-ounce) can water chestnuts, drained and chopped
1 head iceberg lettuce, cored, cut in 1/2
In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic!. Add shrimp and let marinate in refrigerator for 30 minutes!.
In a medium skillet, heat 1 tablespoon oil over medium-high heat!. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes!. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink!. Stir in 1 tablespoon soy sauce!.
Divide lettuce into leaves!. Spoon about 1/4 cup mixture down center of 1 lettuce leaf!. Fold bottom edge and sides up and over filling!. Repeat with remaining lettuce leaves and shrimp filling!.
Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing
Yield: 4 servings
2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in!. If you think you don't like anchovies, try them in this sauce!. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4
Cut bottoms off the romaine and cut the heads in half lengthwise!. Wash lettuce and separate the leaves!. Let it dry in the dish draining rack while you prepare the rest of the menu!.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal!.
To remove the chicken meat from the chicken, cut the chicken breasts off first!. Cut the legs and thighs off using kitchen scissors to help you!. Slice the meat up on an angle!. Arrange on a plate or in a plastic container!.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on!. Stream the extra-virgin olive oil into the dressing through center of the lid!. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container!.
Place lettuce on a serving platter or pack in large plastic bag or container to travel!.
To assemble, spread dressing onto a lettuce leaf!. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags!. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
1 1/2 tsp classic Ceasar Salad dressing
1/2 can of tuna
2 baby carrots, chopped
2 lettuce leaves
3 olives
1/2 roma tomato
1/2 tsp each garlic powder
1/2 tsp basil leaves
1/2 tsp ground black pepper
1/2 tsp salt
In a small bowl, combine tuna, chopped carrot, olives, and tomato!. Chop one of the lettuce leaves and add!.
Spinkle with remaining spices, salad dressing, then mix thoroughly!.
Using the other lettuce leaf, place tuna salad in tne center, and then fold and enjoy!.
Thai Glazed Chicken Lettuce Wraps
Yield: 4 servings
1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped
Thinly slice the chicken into strips and sprinkle with grill seasoning!.
Heat a large skillet to screaming hot!. Add vegetable oil, then chicken!. Cook chicken 2 minutes, stirring constantly!.
Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes!.
Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves!. Add fish sauce and turn to coat!.
Transfer cooked chicken and vegetables to a bowl!. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos!.
Lime Shrimp Lettuce Wraps
Yield: 6 servings
3 tablespoons fresh lime juice
3 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons grated fresh ginger
1 clove garlic, minced
1 pound medium fresh shrimp, peeled, deveined, and chopped
1/2 red bell pepper, diced
2 green onions, diced
1 (5-ounce) can water chestnuts, drained and chopped
1 head iceberg lettuce, cored, cut in 1/2
In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic!. Add shrimp and let marinate in refrigerator for 30 minutes!.
In a medium skillet, heat 1 tablespoon oil over medium-high heat!. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes!. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink!. Stir in 1 tablespoon soy sauce!.
Divide lettuce into leaves!. Spoon about 1/4 cup mixture down center of 1 lettuce leaf!. Fold bottom edge and sides up and over filling!. Repeat with remaining lettuce leaves and shrimp filling!.
Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing
Yield: 4 servings
2 hearts romaine lettuce
1 pound jumbo fully cooked shrimp, from the seafood counter in market
1 rotisserie chicken, available in many markets
4 heaping tablespoons reduced fat mayonnaise
1 clove garlic, crushed
1 lemon, zested and juiced
2 tablespoons anchovy paste, optional (But it tastes better with it in!. If you think you don't like anchovies, try them in this sauce!. They just taste salty and yummy!)
1/2 cup grated Parmigiano-Reggiano, a few handfuls
2 teaspoons Worcestershire sauce
1 teaspoon coarse black pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil, pour to the count of 4
Cut bottoms off the romaine and cut the heads in half lengthwise!. Wash lettuce and separate the leaves!. Let it dry in the dish draining rack while you prepare the rest of the menu!.
Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal!.
To remove the chicken meat from the chicken, cut the chicken breasts off first!. Cut the legs and thighs off using kitchen scissors to help you!. Slice the meat up on an angle!. Arrange on a plate or in a plastic container!.
Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on!. Stream the extra-virgin olive oil into the dressing through center of the lid!. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container!.
Place lettuce on a serving platter or pack in large plastic bag or container to travel!.
To assemble, spread dressing onto a lettuce leaf!. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
To pack for picnic, take the romaine hearts in plastic food storage bags!. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Grilled Chicken Caesar Salad Wrap
1/2 cup plus 1 tablespoon olive oil
4 boneless skinless chicken breast halves, about 8 ounces each
3/4 teaspoon salt
1/4 plus 1/8 teaspoon fresh cracked black pepper
1 teaspoon Essence, recipe follows
1 large egg yolk
1/4 teaspoon finely chopped anchovies
1/2 teaspoon finely minced garlic
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1 pound hearts of romaine, chopped into 1-inch pieces
1/4 cup grated Parmesan
4 (14-inch) flour tortillas
1 cup coleslaw, optional
Preheat a grill to medium-high and lightly oil the grill grates!.
While the grill is heating, season the chicken breasts with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the Essence!. Grill the chicken until golden on both sides and just cooked through, 6 to 8 minutes per side!. Remove from the grill and transfer to a plate to cool to lukewarm!. Slice thinly against the grain and reserve!.
In a medium bowl, place the egg yolk with the anchovies, garlic, lemon juice, Worcestershire, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper!. Use a whisk to blend until frothy!. Slowly drizzle the remaining 1/2 cup of olive oil into the bowl a few drops at a time, while whisking!. Continue to drizzle the oil and whisk until all the oil is incorporated!. Fold the Parmesan into the dressing and set aside!.
Set 4 tablespoons of the dressing aside, and toss the romaine with the remaining Caesar dressing!. Heat the tortillas over an open flame or in a large skillet for 10 to 15 seconds per side!. On a clean work surface, spread 1 tablespoon of the reserved Caesar dressing on the lower third of the tortilla!. Lay 1/4 of the chicken slices across the lower third of the tortilla leaving about 2-inches of space on either side!. Top each with 1/4 cup coleslaw and then lay 1/4 of the salad on top, and fold either end of the tortilla in towards the center!. Fold the end of the tortilla closest to you over the salad and chicken, and continue to fold and roll the tortilla until a tight log forms!. Lay the wrap seam side down, and slice diagonally to make 2 halves!. Serve immediately, or refrigerate and serve within 1 hour!. Continue with the remaining tortillas, chicken and salad!.
Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.Www@FoodAQ@Com
1/2 cup plus 1 tablespoon olive oil
4 boneless skinless chicken breast halves, about 8 ounces each
3/4 teaspoon salt
1/4 plus 1/8 teaspoon fresh cracked black pepper
1 teaspoon Essence, recipe follows
1 large egg yolk
1/4 teaspoon finely chopped anchovies
1/2 teaspoon finely minced garlic
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1 pound hearts of romaine, chopped into 1-inch pieces
1/4 cup grated Parmesan
4 (14-inch) flour tortillas
1 cup coleslaw, optional
Preheat a grill to medium-high and lightly oil the grill grates!.
While the grill is heating, season the chicken breasts with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the Essence!. Grill the chicken until golden on both sides and just cooked through, 6 to 8 minutes per side!. Remove from the grill and transfer to a plate to cool to lukewarm!. Slice thinly against the grain and reserve!.
In a medium bowl, place the egg yolk with the anchovies, garlic, lemon juice, Worcestershire, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper!. Use a whisk to blend until frothy!. Slowly drizzle the remaining 1/2 cup of olive oil into the bowl a few drops at a time, while whisking!. Continue to drizzle the oil and whisk until all the oil is incorporated!. Fold the Parmesan into the dressing and set aside!.
Set 4 tablespoons of the dressing aside, and toss the romaine with the remaining Caesar dressing!. Heat the tortillas over an open flame or in a large skillet for 10 to 15 seconds per side!. On a clean work surface, spread 1 tablespoon of the reserved Caesar dressing on the lower third of the tortilla!. Lay 1/4 of the chicken slices across the lower third of the tortilla leaving about 2-inches of space on either side!. Top each with 1/4 cup coleslaw and then lay 1/4 of the salad on top, and fold either end of the tortilla in towards the center!. Fold the end of the tortilla closest to you over the salad and chicken, and continue to fold and roll the tortilla until a tight log forms!. Lay the wrap seam side down, and slice diagonally to make 2 halves!. Serve immediately, or refrigerate and serve within 1 hour!. Continue with the remaining tortillas, chicken and salad!.
Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.Www@FoodAQ@Com
Start with a large flour tortilla, about 8 to 10 inches!. Run the tortilla over a warm burner or gas flame to soften it slightly!.
Next, lightly smear dressing over one side of the tortilla, and then scatter fillings over the tortilla, leaving about an inch border, just like making a pizza!. Combine thinly sliced turkey, chicken or beef with cheese and lots of vegetables, such as shredded carrots, radishes, tomatoes, jicama, sprouts or lettuce!. Don't go too crazy with the fillings or the wrap won't roll!.
Fold the edge of the tortilla closest to you over the filling, fold in the sides, and then roll the tortilla away from you to form a package!.Www@FoodAQ@Com
Next, lightly smear dressing over one side of the tortilla, and then scatter fillings over the tortilla, leaving about an inch border, just like making a pizza!. Combine thinly sliced turkey, chicken or beef with cheese and lots of vegetables, such as shredded carrots, radishes, tomatoes, jicama, sprouts or lettuce!. Don't go too crazy with the fillings or the wrap won't roll!.
Fold the edge of the tortilla closest to you over the filling, fold in the sides, and then roll the tortilla away from you to form a package!.Www@FoodAQ@Com
Chicken salad wrap is usually good!. I would get some boneless chicken thighs or breasts!. Cut it in tiny cubes!. Buy a can of diced water chestnut!. Diced Shitaki mushrooms, and some hoisin sauce!. In hot pan brown minced garlic with olive oil, add chicken, mushroom, and water chestnut!. Sauteed until chicken is cooked!. Add hoisin sauce, seasoned to taste, and you're done!. Wrap it with iceberg lettuce cup!.Www@FoodAQ@Com