These bright, fresh lettuce wraps are full of yummy seasonal produce. Perfect for a small appetizer or a light snack.
I’m sorry for these ugly photos, y’all. Every time I shoot lettuce wraps, I decide not to post them because I don’t like the photos….but these were too fresh and good to end up in the blog wastepaper basket.
I promise you that even though the pics are rather unkempt, the fresh lettuce wraps themselves are quite tidy to eat. Trust me, I used to be a messy eater and sometimes that still comes out. If I can handle these with no mess, you can too.
As you can see, these wraps are full of seasonal goodies.
I was about to type, “merrrrrggg i just love love love love summer produce,” but then I stopped. I mean, duh, Annie, everyone loves summer produce, you’re no special sweet corn princess. also, what’s “merrrrggg?” you sound like a robot from a bad 70’s sci-fi paperback. get a better exclamation. weirdo.
But I do love summer produce. I used to stick my big honker nose up at lighter lettuces such as romaine, some arugula kale snob, but now I very much enjoy them. The big, fresh, watery green crunch is irresistible, I could almost eat them like chips. Almost. Mama isn’t gonna turn down the kettle chips any time soon.
The wraps were easy-peasy to make, I just gently washed the romaine hearts and patted them dry.Then I just filled them up, whipped up a tasty dressing to go along, and CRUNCH down the hatch.
have a great weekend, friends!
fresh summer lettuce wraps
makes 16-18 wraps
- 16-18 big romaine heart leaves
- 4 ears of corn
- 1/2 lb sweet potato or carrots, spiralized or shredded
- 1/2 pint of blueberries
- 1/2 lb strawberries, sliced
- about 6-8 campari tomatoes, sliced
Turn on broiler. Shuck the corn and brush lightly with coconut oil. Lay corn beneath broiler until kernels become dark and roasty, about 8-10 min. Rotate the corn once and repeat, then remove from heat. You may also grill the corn.
Lay out the romaine leaves and divide sweet potato, blueberries, strawberries, tomato, and corn evenly among them.
Serve with dressing on the side
- 3/4 cup fresh squeezed lemon juice
- 1/4 cup of olive oil
- 1 tsp mustard powder
- 1 tbsp finely diced fresh tarragon (do not pack)
- 1 tbsp fresh thyme (do not pack)
- 1 tsp crushed or grated garlic
- 1/2 tbsp brown sugar
- salt to taste
Place all ingredients, minus salt, in a a blender till you can no longer see large pieces of herbs. Pour through fine mesh strainer to remove remaining solid bits. Add salt to taste.