Make Ahead Lettuce Wraps Recipes

MAKE AHEAD LUNCH WRAPS

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.

BLT WRAPS

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.

CHICKEN LETTUCE WRAPS

Steps:

• Separate, rinse, and dry the leaves of the butter lettuce. Or, wash the lettuce in a salad spinner and set aside.

TUNA LETTUCE WRAPS

Steps:

• Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
• Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

MAKE AHEAD LETTUCE WRAPS

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.