Make Ahead Lettuce Wraps Recipes

MAKE AHEAD LETTUCE WRAPS

MAKE AHEAD LETTUCE WRAPS image

Yield 4

Number Of Ingredients 13

Ingredients

1 head of sturdy lettuce such as bibb, romaine or iceberg
1/2 cup chicken broth
1/4 cup soy sauce
2 tablespoons light or dark brown sugar
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 pounds ground turkey or chicken
1 small bell pepper, finely diced
1 large carrot, finely diced
2 large garlic cloves, minced
1 tablespoon minced fresh ginger
1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
Sriracha or other hot sauce for serving

Steps:

1 to 2 days ahead: Prep the lettuce and make the filling Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry. Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.) Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside. Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat until shimmering. Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces. When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner. Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften. Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce. Remove from the heat and stir in the scallions. Store the filling: Transfer to a lidded container (or multiple containers, if you're sending the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.

BLT WRAPS

BLT Wraps image

My mom and I used to make these easy wrap-ups for summer days at the lake with our entire family. These days, we love to bring them to picnics and days in the park. -Jonnah Burks, Brighton, Missouri

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

16 ready-to-serve fully cooked bacon strips, warmed if desired
8 flour tortillas (8 inches), room temperature
4 cups chopped lettuce
2 cups chopped tomatoes (3 small tomatoes)
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing

Steps:

Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Nutrition Facts : Calories 409 calories, Fat 25g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 689mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 15g protein.

MAKE AHEAD LUNCH WRAPS

Make Ahead Lunch Wraps image

These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.

Provided by Melissa Pietrosanti

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

Steps:

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 80.8 g, Cholesterol 30.4 mg, Fat 16 g, Fiber 13.6 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1312.1 mg, Sugar 2 g

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