Assemble-at-Work Lettuce Leaf Wraps
One of the most pleasing things about this recipe is how versatile it is: leftover scraps of chicken, beef or prawns all work well. Iceberg lettuce is best though - you want the lettuce leaves to be large-ish but firm and crunchy. Little gem lettuce would be a good alternative, although your wraps will be slightly smaller. Perfect for a lunch eaten on the grass on a sunny summer day.
- 3 spring onions, chopped
- 12 raw prawns (you could use a handful of leftover chicken/beef/pork instead of prawns)
- small handful mint leaves
- small handful basil leaves
- 4 radishes, sliced
- 2 large iceberg lettuce leaves (discard the outermost leaves) washed and dried torn in half. If using little gem use 4 leaves
- For the dressing:
- 25ml rice wine vinegar
- 1 tbsp sweet chilli sauce
- 1/2 red chilli
In the morning: Put a pan on a high heat and add the spring onions and prawns. Cook for 4 minutes, then remove from the heat. While cooling, line a Tupperware with a piece of kitchen paper, then add the prawns to it (or leftover meat if this is what you are using). Add your mint, basil, radishes and lettuce leaves to a separate Tupperware, being careful not to break the lettuce.
Add the vinegar, chilli sauce and chopped chilli to a clean jam jar and checking the lid is securely fastened, give it a good shake to amalgamate.
Come lunchtime: Smugly get out your Tupperware. Using either your hands (make sure you have a few napkins) or actual cuterly if you had it, add 6 (or 3 if using little gem) prawns, some charred spring onions, radish slices and herbs into the curved middle of the leaf, taking care not to overload it, then drizzle a splash of the dressing over the top. Fold either side of the bare leaf over the middle, so that you make a sort of lettuce fajita, and eat immediately before the dressing escapes and drips all over you. Repeat until everything is used up.