This past Monday was the celebration of Chinese Lunar New Year. It’s become our custom to join friends for dinner at a local Chinese restaurant.  We really enjoy the delicious flavors and textures of Asian food. And I think sharing a meal family-style makes for good conversation.

I have to admit that when eating out I often will attempt to make a version of it at home.  With many Asian foods that’s difficult because I don’t have the range of special ingredients sitting in my pantry. Our “New Year” meal began with an appetizer featuring ground duck meat served on small platters that we spooned into lettuce leaves and added a little hoisin sauce before wrapping and enjoying.  I’ve had similar dishes at other Asian restaurants and something closely resembling it at traditional Spanish restaurants using soft flour tortillas in place of lettuce leaves.  So guess what?

Yep – you got it.  I tried making a version and came up with a recipe using grilled ingredients that I had on hand and think you might too. Mt version uses grill Hamburger, Bratwurst, Mushrooms, Red Bell Pepper and Yellow Onion with Parsley, Cheese, Tomato wrapped in either a lettuce leaf or soft flour tortilla and dressed with different prepared sauces and salad dressings.  My “test panel” agreed that we could make this dish with different grilled meats like chicken or pork or even leftovers we happen to have on hand combined with grilled veggies.

Here’s what I did – you can certainly use this as your starting point or go in a different direction as the spirit of innovation (and the content of your pantry) moves you!

CB’s EZ Lettuce Wraps of Grilled Sausage, Beef, Mushrooms & Peppers

A mixed grill of sausages, yellow onions, red peppers and large crimini (portabella) mushrooms

I just happened to have a pound of 80/20 ground chuck, a package of brats, a red bell pepper and yellow onion. There are so many other meats and veggies you can grill for this dish – it’s unlimited! Or use left-overs combined with some freshly grilled meats.

Grilling beef patties and onions.

I seasoned the beef with 1/2 Tbsp of garlic powder and 1/4 Tbsp each of kosher salt, black pepper and cumin. Mixed lightly and formed into patties for grilling – cause it’s easier. We had some left-over brown rice from the restaurant and I re-fried it lightly to bring out the nutty flavor. I added it to the bowl of ingredients I’d roughly chopped and mixed with a spoon.

Grilled meat & vegetables in soft flour tortilla with honey-mustard sauce.

We made several versions of the lettuce wrap using bottled dressing like honey-mustard, blue cheese ranch, ginger-hoisin and even just plain squeezed lemon juice. I liked the honey-mustard best.

Grilled veggies & meat with cheese - wrapped in lettuce leaf, salsa on the side!

I couldn’t help but think by altering the flavors a bit with different meats, veggies or different levels of spices – you can duplicate some of the flavor profiles of just about any ethnic cuisine you want. This version reminded me of some ‘Tapas’ we like at a local Spanish restaurant.I bet if I used grilled fish and some hot sauce – it would remind me of great Tex-Mex meals I enjoyed in McCallen, Texas!

If you want to print a copy of this recipe to inspire you, or save it to your free “My Favorites” account – CLICK HERE If you have a variation of this recipe or idea for one – would you send me an email or post a comment below?

Happy Grilling!