How to keep all the finger fun of eggrolls and chicken wings without the nasty fried stuff? Make these lettuce wraps with jalapeno-mint yogurt dressing. Snap peas and radishes give this spring staple the perfect amount of crunch and zing for a hand-held salad that is great as a snack, a starter for a dinner party, or just as a more creative variation of a lunch salad that requires no utensils. The yogurt can also be made ahead of time, even a couple of days. The longer the flavors have to marinade, the better. Makes 7 wraps Yogurt ½ c Greek or coconut yogurt ½ jalapeño, seeded and minced several mint leaves, sliced thin 1 sm garlic clove, minced 1–2 Tbsp lemon or lime juice generous pinch of salt fresh cracked black pepper Wraps 1 avocado, sliced 4–5 radishes, sliced thin lengthwise large handful snap peas, sliced thin lengthwise 14 large bibb lettuce leaves pea shoots, micro greens, sesame seeds, and/or gomasio for garnish
- Place all ingredients for yogurt in a small bowl and stir to combine. Cover and place in fridge.2. Lay half of the lettuce leaves on a plate or a flat surface, then double up the leaves, so you have 2 leaves per wrap. Add dollop of the jalapeño mint yogurt to each wrap, then add the avocado, snap peas, and radishes. Top with the sesame seeds, pea shoots, and micro greens, if using. Enjoy immediately. NUTRITION (per wrap) 50 cal, 3 g pro, 4 g carb, 2 g fiber, 2 g sugars, 3 g fat, 0 g sat fat, 95 mg sodium Jodi Moreno is the author of food blog What’s Cooking Good Looking and the cookbook Grains as Mains. Follow her on Instagram. MORE: Want A New Twist On Salad? Start With an Asian Pear.
