Lettuce Rolls
Lunch on a diet can feel a bit tedious: salad, salad, and more salad. Enter lettuce rolls, which add interest while also being low-carb, high-protein, quick, and simple. There's something enjoyable about choosing ingredients and rolling them into wraps. This recipe uses leftover grilled beef tenderloin, but you can easily swap in chicken, shrimp, salmon, tuna, or tofu. Add fresh herbs if you have any. Best of all, these rolls can be assembled on a pretty cutting board and eaten right from it.
Lettuce Rolls
Serves 1
Approximately 300 calories, 18.6 grams fat, 15.8 grams protein, 9.5 net grams carbs
3 ounces grilled tenderloin
1/4 avocado
1/3 cucumber, peeled
slices of red onion or green onions
10 Bibb or romaine lettuce leaves
fresh basil, mint, or cilantro stems and leaves (optional)
Dipping Sauce
1 tablespoon soy sauce
1 teaspoon sweet chile sauce
1 teaspoon sambal or Sriracha
juice from half of a lime
Thinly slice the tenderloin lengthwise. Slice avocado, cucumber, and onion. Make mounds on your cutting board and place lettuce leaves at the end.
Make dipping sauce by combining all ingredients in a small bowl. Place a small spoon in the bowl and set on the cutting board.
Assemble rolls as you wish, using a dribble of sauce on the lettuce before piling on the goodies.
