Wrap It Up, I’ll Take It!

I’m a big fan of wraps these days. They are just the perfect amount of carbs for me to have for a light lunch, without getting carb overload and drifting off to la-la land in a carb-induced stupor after lunch. Or maybe even just giving in to my lassitude and taking an outright nap. That’s just how sensitive I am to grain-based carbs.

Then the idea of these lettuce wraps came along. I could kiss the feet of the person who thought of these and, perhaps more importantly, brought them to the mass market. Now I can have a sensible sandwich, with any kind of filling, and not have to fight with myself most of the afternoon, just to stay awake. It may be a strange idea for you to wrap your mind around. But once you try it, I think you’ll see the merits.

People watching their carb intake, watching their weight, or just wanting to maintain a healthy diet should be overjoyed with this concept. The only kind of sandwiches that I have thought of, so far, where they wouldn’t work is grilled cheese and peanut butter and jelly. Well, technically speaking, you could smear the PB&J on lettuce leaves, but it just wouldn’t be very appealing!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Here’s how to keep your romaine lettuce fresh. First, cut out the core, as any type of lettuce with a stiff core will last longer with that core removed. Next, wrap the lettuce in paper towels, and keep them slightly damp. Your lettuce needs to be in a moist environment to stay fresh. Now put it in a plastic container, removing most of the air. The lettuce needs some air in order to be able to breathe. Then put the plastic container in the crisper draw of your fridge. Do not put it in the same drawer with apples, pears or tomatoes, as these fruits release a gas that can cause rapid spoilage of lettuce. Your lettuce should stay fresh somewhere between 3 days and two weeks.

Recipe and photo courtesy of Kristin B at Yellow Bliss Road