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Celiac.com 05/12/2023 - Introducing a vibrant and delectable dish that will transport your taste buds straight to the heart of Asia. Pork Lettuce Wraps, also known as Larb, are a common dish in Southeast Asia. Thailand, Laos, and Vietnam also has versions of lettuce wraps. Bursting with bold flavors and fresh ingredients, this recipe brings together the perfect harmony of savory ground pork, aromatic herbs, zesty lime, and a hint of heat. Wrapped in crisp lettuce leaves, these tantalizing bites offer a delightful balance of textures and a tantalizing mix of fragrant spices. Whether you're seeking a crowd-pleasing appetizer, a light lunch, or a flavorful dinner option, this recipe is sure to impress with its vibrant colors, mouthwatering aromas, and unforgettable taste. So, get ready to embark on a culinary adventure as we dive into the world of Asian cuisine and learn how to create this irresistible easy pork lettuce wraps. Ingredients: 2 tablespoons gochujang (Korean red chili paste) 1 tablespoons soy sauce 1 tablespoons fresh lime juice 1/2 tablespoons packed brown sugar 1 teaspoons toasted sesame oil 1 tablespoons olive oil Kosher salt and pepper 1 lb. ground pork tenderloin, trimmed (chicken can be substituted) Gem or baby romaine lettuce leaves Cooked rice; sliced radishes, cucumber, scallions and chiles; and fresh cilantro and mint leaves, for serving Directions: Heat oven to 400°F. In small bowl, combine gochujang, soy sauce, lime juice, sugar, and sesame oil. Heat oil in large oven-safe skillet on medium-high. Season pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Set aside half of gochujang mixture. Brush pork with remaining gochujang mixture and roast until internal temp reaches 145°F, 12 to 15 minutes. Transfer pork to cutting board. Using clean pastry brush, brush with remaining gochujang mixture and let rest 5 minutes before slicing. Serve with lettuce, rice, radishes, cucumber, scallions, chiles, cilantro, and mint.

Celiac.com 04/28/2023 - Larb gai, also known as Thai chicken salad, is a dish made with ground chicken, chiles, mint, lime and basil, and folded into lettuce cups, a bit like a burrito. Larb gai can be served as a main dish, but it makes a great appetizer. Ingredients: 1 pound ground chicken 2 tablespoons canola oil 2 shallots, thinly sliced 2 green or red fresh chiles, seeded and chopped 2 garlic cloves, minced 2 tablespoons lime juice 3 tablespoons fish sauce 1 tablespoon sweet chili sauce 2 teaspoons brown sugar 1 to 2 teaspoons Sriracha chili sauce 1/4 cup fresh cilantro leaves 2 tablespoons minced fresh mint 2 bunches of rice "stick noodles" Boston lettuce leaves, optional Directions: Put the noodles into a dish or bowl of boiling water. Follow directions to cook noodles until tender, but chewy. Drain and set aside. In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with lettuce leaves and rice noodles on the side. To build it, put a bit of noodles into the lettuce cup, top with some larb, fold like a burrito and eat. Note: Be careful with peppers! The oils can burn skin. Be sure to wear disposable gloves when cutting hot peppers. Avoid touching your face.

Celiac.com 05/03/2021 - If you made a list of the things that usually have gluten in them that I miss the most, flour tortillas would be near the top of it. I've had a hard time adjusting to quesadillas and burritos made without them...at least this was my thinking until I discovered Toufayan Bakeries' amazing line of Gluten-Free Tortilla Wraps! Toufayan Bakeries has been around a long time, since 1926 in fact, long enough to have learned how to do things right. Their wonderful line of gluten-free but flour-like tortillas is proof of this, and they taste every bit as good, if not better, than their gluten-full counterparts. Their GFCO certified line of tortillas includes the following vegan varieties: Original, Savory Tomato, Spinach, and Smart Grain. Their Original gluten-free tortillas are exactly what you'd expect in a flour tortilla. With each variety, a quick 20 second zap in the microwave makes them feel just like you were handing a regular flour tortilla, and they won't break or tear when you are making a burrito, or when you're eating it. Their Original variety of wrap really does taste just like the plain white tortillas that I miss so much. Their Spinach variety gluten-free wraps are light green due to the real vegetable puree and extracts that they contain, and I used them to make sandwich wraps that were delightful. None of the wraps I made had a single tear, and they felt soft and didn't crack or break while eating them. Surprisingly, my favorite variety turned out to be their Smart Grain wrap, which contains assorted grains and seeds like millet, quinoa, chia, teff, and amaranth. This variety is also soy-free and non-GMO, and one wrap contains 7% of your daily recommended fiber. I was impressed by how great they tasted, and how well they held together. So if you've missed flour tortillas as much as I have, then be sure to look for Toufayan Bakeries' incredible line of Gluten-Free Tortilla Wraps. You can also use them to create delicious Gluten-Free chips! Visit their site for more info.

Celiac.com 02/23/2019 - Early in the 1990s, a food craze started called the wrap. Instead of using bread to make sandwiches, flat bread, tortillas, and even large lettuce leaves were used to hold sandwich fillings. It started simply enough with the burrito. Imagine, a cylinder-shaped sandwich you could hold in your hand… and then the craze blossomed to include almost every kind of filling imaginable. Whether you use corn tortillas, rice flour tortillas, teff and millet tortillas, or homemade tortillas, and whether you opt to slice the filled roll in half for lunch or cut it into thin slices for an appetizer, wraps are delicious. If you use soaked rice papers, wrap the completed sandwich in a damp paper towel then in wax paper to keep it moist until lunchtime. Wraps are also eye candy because you can see all the different layers and colors hiding inside. A wrap can be made with hot or cold fillings Three components are usually used to create the filling. First, there’s a spread (hummus, guacamole, salsa, refried beans, or cream cheese for example) which is topped with something extra (sautéed mushrooms and onions, bacon, cheese, shredded lettuce, julienned veggies) and a hearty filling (lunchmeat, tuna fish, grilled chicken, roast beef, etc.) Rolling the sandwich has become an art. Before you start, warm the wrap slightly so it will be softer and easier to roll. Start with a large 8 or 10 inch tortilla. Wrap it in a damp paper towel and warm it in the microwave for a few moments to soften. When spreading the filling, leave a 1-inch border around the edge so the filling doesn’t ooze out when you roll it. Once the wrap has been filled, begin rolling one side until the entire sandwich has been rolled. If you want to make sure the filling doesn’t slip out, after filling the tortilla, fold the bottom edge (about 2 inches) of the tortilla closest to you over the filling then fold in the sides; now roll the tortilla away from you to form a package. Don’t over-fill the wrap or it won’t roll. The best things about wraps (beside the fact that you can fill them with just about anything) are that they’re pretty, economical, and taste great. Fillings can be as plain or elaborate as you choose You can fill a wrap with peanut butter and bananas for a quick breakfast for the kids… or slather it with dilled mayonnaise before layering it with steamed salmon and capers. They’re perfect to serve at tailgate parties and they’re easy to pack in lunch bags. Wraps are so easy to assemble that kids can make their own. Set out a spread, one or two fillings, and let them create their own masterpieces. The great part about sending wraps in a lunch bag is that there’s no bread to get soggy. If the children are really small, slice the wrap into thin slices to create colorful pinwheels that will fit easily into their little hands. If you’re assembling your wrap to eat right now, brown the filled roll in a lightly oiled skillet over medium heat so it browns and crisps just a little; this adds another degree of flavor. If your creation is to be eaten later, wrap it in wax paper, twisting the ends of the paper. At lunchtime, either unwrap it and eat it as is or microwave it for 1-1/2 minutes to warm the filling. Taco wraps are the favorites of most people Spread the tortilla with refried beans. Add a layer of guacamole or thinly-sliced avocados. Next, layer a little cooked Spanish rice, taco-seasoned cooked ground beef or thin chicken slices, shredded lettuce, chopped tomato or salsa, and shredded cheddar cheese. A few dollops of sour cream may be warranted, too. Again, just put a very small amount of each item or you’ll have trouble wrapping the filled tortilla. Cold wraps can include a multitude of ingredients including roasted red peppers, thin pickle slices, tuna or chicken salad, cold salmon, slices of lunchmeat, shredded lettuce, sliced hardboiled eggs, sliced cheese or crumbled feta or blue cheese, thin tomato or cucumber slices, Dressings or spreads can be any creamy salad dressing, hummus, plain or flavored cream cheese, or even just mayonnaise or mustard. Hot wraps can be filled with julienned sautéed veggies, BBQ shredded pork, beef or chicken, shredded cheese, caramelized onions, or baked beans with slices of sausage. Make an Asian wrap with sautéed beef strips and veggies and some steamed or refried rice. Take your favorite food and convert it to a wrap. This includes BLT, hero sandwich, sloppy joes, chicken Caesar salad, cobb or chef’s salad, Asian stir-fry… almost anything can be wrapped in a tortilla. Wraps offer versatility for vegetarians Fill the wrap with grilled veggies and cheese, refried beans with sharp cheddar cheese and avocados, sautéed mushrooms with onions and zucchini slices, egg salad, artichoke hearts with feta cheese and thinly-sliced tomatoes, hummus with pepper cheese and roasted red peppers, or pesto with mozzarella cheese and tomato slices. And wraps aren’t just for lunches. Scramble eggs with chopped green pepper and onion for breakfast then spoon it onto a wrap – add some chopped ham or cooked sausage if you like. Spread a wrap with apricot jam then a layer of yogurt; top with a drizzle of honey, toasted almonds, and a little cereal (gluten-free Chex cereal). Make a Tex-Mex breakfast by drizzling hot or medium/hot salsa over scrambled eggs then sprinkle with sharp cheddar cheese before rolling. Let’s not forget dessert. For dessert, spread a tortilla with softened cream cheese and canned pie filling then roll. Or use peanut butter for the spread and top with raisins and chopped apple. If you really want to be decadent, fill the wrap with sliced bananas, mini chocolate chips and miniature marshmallows then warm it in the microwave and top it off with a scoop of ice cream. Antipasto Lettuce Wraps by Connie Sarros This recipe is from the book Gluten-free Cooking for Dummies Belgium endive leaves were created to hold stuff. They’re naturally boat-shaped and beg for a filling. You can eat these wraps right away, but they’re even better if you cover and refrigerate the filling for a few hours to allow the flavors to blend. Total preparation time is 6 minutes. Ingredients: 2 tablespoons olive oil 2 tablespoons cider vinegar ¼ teaspoon garlic powder 1/8 teaspoon pepper ¾ teaspoon dried oregano 1 small onion, minced ¼ green pepper, chopped 3 roasted red peppers, sliced thin 6.5-ounce can tuna fish, drained 2 ounces pizza pepperoni slices, halved 6-ounce jar marinated artichokes, drained and cut in half 8 Belgium endive leaves Directions: In a medium bowl, whisk together the oil, vinegar, garlic powder, pepper, and oregano. Add the onion, green pepper, red peppers, tuna fish, pepperoni, and artichokes and stir to blend. Spoon the mixture into 8 endive leaves to form a boat sandwich. Yield: 4 servings.

Celiac.com 10/16/2014 - For those lucky enough to have traveled in Lao, Thailand, Cambodia, and Vietnam, these lettuce wraps might seem familiar. Variations on lettuce cups are fairly common in the cuisine of those countries. These lettuce cups are easy to make, barbecue friendly, and are usually a big hit with party guests. These are made with pork, but I’ve seen variations using chicken, beef, or even fish. Ingredients: 16-20 Boston Bibb or butter lettuce leaves 1 pound pork loin, cut into small chunks 1 package of rice vermicelli, softened and drained 8-10 bunch green onions, chopped 4 sprigs fresh mint 1 tablespoon cooking oil 1 large onion, chopped 2 cloves fresh garlic, minced ¼ cup gluten-free hoisin sauce 1 tablespoon gluten-free soy sauce 1 tablespoon rice vinegar 1 dash red chile pepper sauce (Sriracha or similar) 2 teaspoons sesame oil Directions: Place rice vermicelli in boiling water. Cook to al dente, about 3 minutes. Remove from heat, rinse in cold water and Rinse whole lettuce leaves and pat dry. Set aside. Heat a large skillet over medium-high heat. Cook and stir pork and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer pork to a bowl. Cook and stir onion in the same skillet until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, and chile sauce into onions. Add water, green onions, sesame oil, and cooked pork; cook and stir until the onions just begin to soften, about 2 minutes. Place meat in a bowl and serve with cold, cooked vermicelli, and lettuce. To eat, place a small amount of noodles, meat, and scallions, mint, as desired, and wrap in lettuce like a small burrito.