Lettuce Banana And Cashew Wrap Recipes

LETTUCE, BANANA, AND CASHEW WRAP

Lettuce, Banana, and Cashew Wrap image

Based on a recipe from Dr. Joel Fuhrman's nutritarian handbook, Eat Right America. 1 serving equals 20 Weight Watchers PointsPlus based on the cash butter alone; the book didn't supply the fiber count so I couldn't calculate the PP based on the entire recipe; I'll revisit this once I post and see what food.com comes up with in the nutritional calculation. It's still a healthy treat! Nutritional info per serving from the book: calories 312; protein 8 g; carbohydrate 39 g; total fat 17 g; saturated fat 3 g; cholesterol 0 mg; and sodium 15 mg.

Provided by mersaydees

Categories Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

8 tablespoons raw smooth cashew butter, divided into 2 teaspoons per leaf (3 teaspoons = 1 tablespoon)
12 romaine lettuce leaves
2 bananas, thinly sliced

Steps:

Spread 2 teaspoons cashew butter on each romaine lettuce leaf.
Top cashew butter with the banana slices.
Wrap lettuce around and enjoy!

AMY'S LETTUCE WRAPS

Amy's Lettuce Wraps image

My personal spin on a popular restaurant recipe. Preparation is the key to making this recipe successful, so plan ahead and you won't be disappointed! This recipes uses ground pork and is conventional recipes only husband approved!

Provided by Amy Lawler

Categories Appetizers and Snacks Wraps and Rolls

Time 1h15m

Yield 6

Number Of Ingredients 20

Ingredients

½ cup water
¼ cup white sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
⅛ teaspoon sesame oil
1 tablespoon dry mustard
2 teaspoons water, divided
2 tablespoons soy sauce
2 tablespoons brown sugar
½ teaspoon rice vinegar
3 tablespoons peanut oil, divided
1 pound ground pork
1 cup minced water chestnuts
8 ounces chopped fresh mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic
1 head iceberg lettuce
1 teaspoon red chile paste, or more to taste

Steps:

Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 23 g, Cholesterol 49 mg, Fat 18.6 g, Fiber 2.2 g, Protein 16.9 g, SaturatedFat 5.3 g, Sodium 717.5 mg, Sugar 17.2 g

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