Lettuce wraps gained in popularity in the 2000s, popping up on menus all across the country. Their popularity is fueled, in part, by low-carbohydrate and no-carbohydrate diets. Lettuce wraps are often served as an appetizer but can also be used as a salad course or as an entree. They can be filled with any variety of foods, but often are made with Asian flavors and ingredients. Making a lettuce wrap is similar to making a taco. Preparing the lettuce takes just a few minutes.
Rinse head of lettuce under the kitchen faucet. Wash the lettuce thoroughly, rotating it around to make sure any dirt is rinsed away.
Shake excess water from the lettuce.
Dry lettuce on by patting it with a kitchen towel or paper towels. You can also allow it to air dry if you are not pressed for time.
Cut the stem end of the head of lettuce off with a kitchen knife and discard it.
Remove pieces of lettuce from the head and place on a plate or cutting board for use later in making the lettuce wraps.
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Anna Aronson began working as a journalist in 2000 and spent six years at suburban Chicago newspapers before pursuing freelance work. She enjoys writing about health care topics, in particular obstetrics, pediatrics and nutrition. She received a Bachelor of Arts in journalism from Eastern Illinois University and is now studying for a Master of Science in medicine degree to become a physician's assistant.