This recipe for grilled pineapple lettuce wraps makes an easy snack or side. Make your own chipotle ranch to compliment the pineapple.
As a gluten free eater, I have eaten so many bad meals at restaurants including bad lettuce wraps. I’ve decided to set aside my preconceived notions of sad lettuce wraps and make my own to enjoy. I think the first step is to not think of lettuce wraps as a full meal. They make a much better snack or side dish, These pineapple lettuce wraps alone won’t be filling, but they can be delicious!
Finding the Right Lettuce
Obviously, you need a good lettuce for a lettuce wrap. You need a full leaf that is pliable. You could use romaine, but my favorite lettuce to use is bibb or butter lettuce. These heads last for awhile in the fridge without wilting. They also have a light flavor and are a strong enough to make a wrap. Butter lettuce is a good source of vitamin A, vitamin K, and Folate (learn more here).
Cooking with Quorn
Often, it’s hard to find meat substitutes that are gluten free. That’s because vital wheat gluten (yes, gluten in it’s purist form) is usually an important ingredient. Over the years, companies have expanded their offerings, and thankfully new products like Beyond and Impossible are gluten free! My favorite chicken substitute to use is quorn.
Quorn is a meat substitute from the UK that has gluten free or vegan options. I found this brand when I was studying abroad in England, and they were amazing! While their US offerings are smaller, I’m thankful some of them are gluten free like the meatless nuggets I used in this recipe. They are so easy to pull out of the freezer, brown up in a skillet, and top with whatever sauce or seasoning you’re feeling. For these pineapple lettuce wraps, I mixed in some chipotle ranch, and it made a great filling.
Grilled Pineapple Lettuce Wraps
Ingredients
- 6 oz. protein of choice I used Quorn
- ¼ cup buttermilk
- ½ tsp paprika
- ½ tsp mustard powder
- ½ tsp parsley
- ¼ tsp chipotle powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup neutral oil
- 1 can pineapple
- 1 head bib lettuce
Instructions
- To make the chipotle ranch, whisk the buttermilk with all the spices until well incorporated. Add the lemon juice. Whisk in the oil until fully incorporated. Set aside.
- Cook your protein of choice. If you use Quorn meatless pieces like me, saute in a skillet over medium heat until they defrost and begin to brown. Add in the chipotle ranch and mix until the pieces are covered.
- To prep the pineapple rounds, drain from the can. Grill the pineapple rounds either on a grill or using a grill pan over medium heat. Grilling adds another layer of flavor, but you can skip this step and it will still taste great. Cut the pineapple round in half.
- To make the wraps, take a leaf of bib lettuce off of the head and add your protein. Top with a pineapple piece and roll up the lettuce wrap.