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Fresh from the Garden Wraps

We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina
  • Total Time
    Prep: 20 min. + standing
  • Makes
    8 servings


  • 1 medium ear sweet corn
  • 1 medium cucumber, chopped
  • 1 cup shredded cabbage
  • 1 medium tomato, chopped
  • 1 small red onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1/3 cup Thai chili sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons creamy peanut butter
  • 8 Bibb or Boston lettuce leaves


  • Cut corn from cob and place in a large bowl. Add cucumber, cabbage, tomato, onion, jalapeno and herbs.
  • Whisk together chili sauce, vinegar, soy sauce and peanut butter. Pour over vegetable mixture; toss to coat. Let stand 20 minutes.
  • Using a slotted spoon, place 1/2 cup salad in each lettuce leaf. Fold lettuce over filling.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 filled lettuce wrap: 64 calories, 1g fat (0 saturated fat), 0 cholesterol, 319mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

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