Latin Lettuce Wraps

latin lettuce wrap
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
Mexican
Serves: 
6

This low carb dish of vegetables and beef layered on bibb lettuce leaves can be served as an appetizer or light meal.

Ingredients

8 plum tomatoes
Olive oil
2 poblano peppers
2 garlic cloves
1 white onion
1 bunch cilantro, divided
Kosher salt, to taste
1 lb. ground beef
2 tbsp. adobo seasoning
2 limes
2 cups jasmine rice, cooked
2 heads bibb lettuce, washed, separated, and drained
 

Steps

1. To prepare salsa, coat tomatoes with oil and roast in 400°F oven until skins begin to blacken. Remove skins, core, and seed. Dry-roast poblanos until skins begin to blacken; cool in paper bag; remove skins and seeds. Dry-roast garlic until skin loosens and browns; remove skin. Thickly slice onion and grill until soft.

2. In food processor, lightly chop tomatoes, onions and garlic. Chop roasted poblanos by hand and stir into tomato mixture. Chop 3 tbsp. cilantro and add 1 tbsp. to mixture; season with salt.

3. Season ground beef with adobo. In hot skillet, brown beef; drain.

4. Finely chop zest from both limes and squeeze juice from one lime; add zest and juice to rice along with remaining 2 tbsp. chopped cilantro.

5. To serve, layer rice, beef, and salsa onto lettuce leaves. Roll up or serve open face. Garnish with cilantro sprigs.
 

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources