Weekday Lunches: Lettuce Wraps

I’m tired of soup for lunches.  So for a change of pace this week, I decided to make some quick lettuce wraps. I made two varieties that I can alternate each day. I’ll take lettuce and filling in separate containers, filling leaves at lunchtime. Add a piece of fruit and lunches are done, making my mornings a bit less hectic.

Black Bean and Brown Rice Lettuce Wrap

  • 1 can (15 oz.) black beans, drained
  • 2 green onions, chopped
  • 1 cup cooked brown rice
  • ¼ cup cilantro
  • 2 tsp limejuice
  • ¼ cup fresh salsa
  • 2 oz shredded sharp cheddar cheese
  • Romaine lettuce leaves, washed and dried

Mix together all ingredients, except lettuce. Set aside. Cut lettuce leaves crosswise. Fill lettuce leaves with a tablespoon or more of mixture, fold leaves and eat.  This mixture can also be heated before filling the leaves.

Creamy Chicken Lettuce Wraps

  • 2 small chicken breasts, cooked and cubed
  • ¼ cup salad dressing or mayonnaise
  • 1 small apple, chopped
  • ½ cup sweetened cranberries* or ¼ cup cran-raisins
  • 2 green onions, chopped
  • 1 celery stalk, chopped
  • salt and pepper to taste
  • Romaine lettuce leaves, washed and dried

Mix together all ingredients, except lettuce. Set aside. Cut lettuce leaves crosswise. Fill lettuce leaves with a tablespoon or more of mixture, fold leaves and eat.

* I still have cranberries in my freezer, so I mixed 1/2 cup with about 1 tbsp of sugar and 2 tbsp of orange juice, boiled until cranberries popped and liquid reduced to half.  Strained the cranberries and added to salad.