California Fish Lettuce Wraps Recipes

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CALIFORNIA ROLL WRAPS



California Roll Wraps image

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

1/2 cup wasabi mayonnaise
6 whole wheat tortillas (8 inches)
2 packages (8 ounces each) imitation crabmeat
1 medium ripe avocado, peeled and thinly sliced
1-1/2 cups julienned peeled jicama
1 medium sweet red pepper, julienned
1 small cucumber, seeded and julienned
3/4 cup bean sprouts

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 BURGER WRAPS



California Burger Wraps image

I love the way these fresh flavors blend together. It's a snap to throw this together using leftover burgers for a quick, healthy lunch. The burgers can also be served on buns. -Rachelle McCalla, Batesville, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
8 Bibb lettuce leaves
1/3 cup crumbled feta cheese
2 tablespoons Miracle Whip Light
1/2 medium ripe avocado, peeled and cut into 8 slices
1/4 cup chopped red onion
Chopped cherry tomatoes, optional

Steps:

  • In a large bowl, combine beef, salt and pepper, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 3-4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Place burgers in lettuce leaves. Combine feta and Miracle Whip; spread over burgers. Top with avocado, red onion and if desired, tomatoes.

Nutrition Facts : Calories 252 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 518mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

TUNA LETTUCE WRAPS



Tuna Lettuce Wraps image

These are a low-calorie, low-carb, but very tasty, light alternative to a tuna wrap sandwich! Try to choose larger leaves of lettuce with no tears or holes; lettuce leaves are replacing the tortilla in a traditional wrap sandwich. Cheese is optional, but even a little adds a lot of flavor.

Provided by spjeffer

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 10m

Yield 3

Number Of Ingredients 6

1 (6 ounce) can chunk light tuna, drained
2 tablespoons chopped onion
1 tablespoon light mayonnaise
salt and ground black pepper to taste
3 leaves green lettuce, rinsed and patted dry
2 tablespoons finely shredded low-fat Cheddar cheese

Steps:

  • Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
  • Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 1.4 g, Cholesterol 19.7 mg, Fat 2.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 0.7 g

CALIFORNIA FISH LETTUCE WRAPS



California Fish Lettuce Wraps image

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

2 cups diced tomatoes
1/4 cup diced red onion
1/4 cup fresh cilantro, chopped
2 tablespoons finely chopped jalapeño chile
1/4 teaspoon salt
1 avocado, pitted and peeled
2 tablespoons orange juice
2 tablespoons lime juice
2 cloves garlic
1/4 teaspoon salt
12 oz firm white fish (2 or 3 filets), such as mahi mahi, halibut or cod
1 tablespoon olive oil
1/2 teaspoon salt
8 large romaine lettuce leaves, rib ends removed to create lettuce taco shells
2 cups shredded cabbage

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

PACO'S FISH TACOS IN LETTUCE WRAPS



Paco's Fish Tacos in Lettuce Wraps image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 pounds grouper fish fillets
Cooking spray
Salt and pepper
1 lime
Hot sauce
Bib or green leaf lettuce leaves, for wrapping
1 jalapeno, seeded and chopped
1 cup cilantro leaves
3 sprigs fresh mint
3 tablespoons grainy mustard
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
1/2 red onion, finely chopped

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.

LETTUCE WRAP FISH TACOS



Lettuce Wrap Fish Tacos image

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

2 -3 tilapia fillets
1 avocado, sliced
16 ounces canola oil
1 head iceberg lettuce
1 teaspoon Old Bay Seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
3/4 cup wheat flour
3/4 cup panko breadcrumbs or 3/4 cup regular breadcrumbs
1 egg
1/2-1 cup water
1/2 cup roasted red pepper
1/4 cup Greek yogurt
2 garlic cloves
1/2 cup bunch fresh basil
1/2 cup parmesan cheese, and pecorino cheese blend
1/2 teaspoon pepper
1/4 cup olive oil

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

FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE



Fish Fillets Steamed in Lettuce Leaves with Lemon-Dill Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds skinless halibut fillet
Salt and freshly ground white pepper
1 large head Bibb lettuce
1/4 cup very coarsely chopped fresh dill
6 (4-inch) sprigs fresh mint
4 tablespoons unsalted butter
1 small shallot, finely chopped (about 3 tablespoons)
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill
1/4 teaspoon salt
Freshly ground white pepper
Dill flowers or small dill sprigs

Steps:

  • Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
  • While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
  • Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

CHICKEN FRIED RICE LETTUCE WRAPS



Chicken Fried Rice Lettuce Wraps image

Chicken Fried Rice Lettuce Wraps are a tasty idea for a delicious dinner.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 30m

Yield 6

Number Of Ingredients 12

2 tablespoons oil
1 pound boneless, skinless chicken breasts, cut into small pieces
1 medium red bell pepper, sliced
1 tablespoon finely chopped fresh ginger root
2 cups water
1 (5.7 ounce) package Knorr® Asian Sides™ - Chicken Fried Rice
2 cups coleslaw mix
1 tablespoon reduced-sodium soy sauce
Iceberg lettuce leaves
Chopped scallions
Chopped cilantro
Chopped peanuts

Steps:

  • Heat oil in large skillet over medium high heat.
  • Season chicken if desired with salt and pepper. Cook chicken until no longer pink, about 5 minutes, remove with slotted spoon and reserve.
  • In the same skillet cook pepper, stirring until slightly softened, about 1 minute. Stir ginger into skillet and cook until fragrant, about 30 seconds. Add water and Knorr® Asian Sides™ - Chicken flavor Fried Rice to skillet and bring to a boil. Reduce heat slightly, cover and simmer 5 minutes. Stir in chicken, continue cooking 2 -3 minutes or until rice is tender. Stir in soy sauce and coleslaw mix and let stand 2 minutes.
  • Serve with lettuce leaves and garnishes.

Nutrition Facts : Calories 259.9 calories, Carbohydrate 12.1 g, Cholesterol 45.8 mg, Fat 7.7 g, Fiber 2.9 g, Protein 21.6 g, SaturatedFat 1.2 g, Sodium 175.5 mg, Sugar 1.3 g

FISH TACO WRAP



Fish Taco Wrap image

This was a quick dinner I came up with. You can use any white fish. I used tilapia, but I might use haddock or cod next time. For the salsa, all I had on hand was Rotel tomatoes, which turned out good and spicy! You might find the cream cheese a bit weird as an ingredient. If so, you can omit that. This is for one serving, but easy to expand for more. See NOTE at the bottom for another way to prepare.

Provided by VickyJ

Categories     Lunch/Snacks

Time 25m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

1 burrito-size flour tortilla
1 -2 tablespoon light cream cheese
1 -2 tablespoon salsa
1 small white fish fillet, cooked
1 slice cheddar cheese (or American)
1/2 cup shredded lettuce

Steps:

  • Place a tortilla on a microwave-safe plate.
  • Spread cream cheese, then salsa on top.
  • Add Fish on top of salsa, then the slice of cheese and lettuce.
  • Microwave 30 seconds. This makes it easier to fold tortilla around filling.
  • Fold up burrito style, or like a large egg roll.
  • Enjoy!
  • NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.

Nutrition Facts : Calories 374.2, Fat 18, SaturatedFat 9.1, Cholesterol 39.9, Sodium 767.5, Carbohydrate 38.3, Fiber 2.7, Sugar 2.6, Protein 14.6

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