We took off for Tofino for spring break – a quick trip shortened considerably by a bout of pneumonia (I know!), and with my limited appetite and the abundance of good food to be had out there, I wound up not cooking much. But it occurred to me that these have been sitting in my drafts folder, not shared due to lack of photos, which is a shame because pork lettuce wraps are fast and easy and insanely good, and fit the bill if you have to come up with something gluten or dairy free, or to eat with your hands in front of the TV (but you still want it to have some sort of nutritional value). I cook the ground pork (cheap!) and veggies in a skillet, add enough hoisin sauce and cilantro to make it taste good, scrape it into a bowl and stick it on the table with a head of lettuce (if you’re feeling fancy, separated into leaves) – it’s also the best thing, besides Cheezies, to have on the table when you’re playing cards or Scrabble or working on a puzzle. (All spring break things, especially when your spring break involves snow and/or rain.)
You could use ground chicken, turkey or beef in place of the pork, or try chopped mushrooms, shrimp or tofu. Lettuce wraps work as a party food, appetizer or main course – if you like, set out extra cilantro, chopped peanuts and a bottle of sriracha for everyone to add their own.