Nutraleaf Burgundy Lettuce

All Wrapped Up

There are some new products, that when we find them, we’re so excited we just cant stop talking about them.  It never gets old, discovering new products that change the way we eat and add excitement to our dinner plates. Nutraleaf Burgundy Leaf Lettuce is one of those products.
Now, there’s lettuce and then there is this lettuce, and there is nothing ordinary about it. This nutrient rich, deep burgundy colored lettuce is an excellent source of antioxidant Vitamins A and C and Manganese, a good source of Fiber, Iron and Potassium and only 22 calories per 2 cup serving! That’s no ordinary lettuce.

Watch out blueberries, Burgundy Lettuce is coming to claim the spot at the top of the superfood world. In fact, lab tests show that Nutraleaf lettuce is twice as high in the antioxidant group polyphenols than blueberries!

Bring Nutraleaf lettuce to your table in salads, as wraps for snacks or main dishes, or even blend it into your favorite smoothies.

Lettuce Wrap Trio


Curried Edamame Wraps

M A K E S 4 TO 6 S E R V I N G S

Wrap up edamame and some fruit in beautiful Burgundy leaves to make a nifty appetizer,
snack or lunch treat. If you are not a fan of curry you can just skip it as an ingredient.

1 head Nutraleaf Burgundy Leaf Lettuce, base trimmed, rinsed and crisped
1/4 cup bottled sweet chili sauce
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1/2 to 1 teaspoon curry powder
Salt and pepper
2 cups cooked edamame or thawed frozen edamame
1 diced cored apple or 1 cup diced pineapple or fresh mango
1/2 finely chopped red or green pepper or celery

Reserve outer leaves of lettuce for wraps. Chop smaller center leaves. In large mixing
bowl, whisk together sweet red chili sauce, vinegar, oil, curry powder salt and pepper.
Add chopped lettuce, edamame, diced apple and pepper. Toss to mix.

Spoon about 1/4 to 1/3 cup edamame mixture onto center of each lettuce leaf. Roll up to serve.

BLT&A Wrap


Offer wraps as roll-up snacks or appetizers, or serve several for an easy supper or lunch.
Perfect for those on gluten-free diets, or just for those with a sense of adventure who love
to eat good stuff out of hand.

1 head Nutraleaf Burgundy Leaf lettuce, base trimmed, rinsed and crisped
2 slices bacon, crisp-cooked and crumbled
1/2 large or 1 small to medium avocado, cubed
1/2 cup cherry tomatoes, halved
2 to 3 tablespoons mayonnaise

Separate leaves. Chop smaller center leaves and place in medium bowl with bacon,
avocado, cherry tomatoes and mayonnaise. Stir to mix.

Spoon about 1 generous tablespoon avocado mixture onto center of each lettuce leaf. Fold up, as for a burrito.

Greek Salad Wrap

M A K E S 4 TO 6 S E R V I N G S

All the great flavors of a Greek salad in an easy-to-eat little wrap. Serve wraps as
appetizers, snacks or entrées.

1 head Nutraleaf Burgundy Leaf Lettuce, base trimmed, rinsed and crisped
1 medium tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
1/4 cup chopped Kalamata olives
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and Pepper

Separate lettuce into leaves. Set aside all larger outer leaves for wrap. Chop
small center leaves and place in large bowl with tomato, feta, onion, olive and oregano.
In measuring cup or small bowl, whisk together oil, vinegar, salt and pepper. Add to
tomato mixture in bowl and toss to mix. Spoon about 1 1/2 tablespoons salad mixture
onto each leaf. Roll up and place seam side down on serving plate.

Garnish with additional oregano leaves.

Spicy Chicken Lettuce Wraps

Spicy Chicken Lettuce Wrap

M A K E S 8 S E R V I N G S
Use any protein for these nifty taco-like wraps: skirt or flank steak, salmon filets, even slices of tofu. You can grill outside, or stay in and use a handy stove top grill pan. These are family tested favorites – so say Dave Grotto’s three daughters. Dave is a registered Dietitian Nutritionist so he knows his nutrients

4 skinless boneless chicken breasts or 1 (2-pound) skirt or flank steak
1/2 cup lemon juice
Place chicken breasts in sealable plastic bag and pour in lemon juice. (If using steak, score skirt steak by making diagonal slashes about 1/8 inch deep.) Close bag.
Refrigerate several hours or overnight.

1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cracked black pepper
1/2 teaspoon Chipotle pepper
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon Cayenne pepper
Combine all ingredients in small bowl. Set aside.

8 baby bell peppers, split and seeded
8 pineapple slices
Canola oil
8 large outer leaves Nutraleaf Burgundy Leaf Lettuce or Romaine, base removed, rinsed and crisped
Chihuahua or other Mexican cheese

Preheat grill. Lift chicken or steak from marinade. Coat both sides generously with rub and set aside. Grill about 6 minutes, turn and cook second side about 5 minutes or until done. Set aside on cutting board to rest. Brush peppers and pineapple slices with canola oil and grill until grill marks appear. Chop peppers and pineapple into bite-sized pieces and set aside. Slice chicken diagonally in ½ inch strips.
For each serving, arrange two Nutraleaf leaves on plate, slightly overlapping. Top each two leaves with steak strips, chopped peppers and pineapple. Add salsa and crumbled Mexican cheese. Roll up, holding wrap in place with wooden pick or fingers to eat.

Recipes and Iamges Courtesy of Coastline Family Farms

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