Lettuce Bundles

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
17%
Lettuce Bundles
30 min.
24
13kcal

Suggestions


Looking for a fresh and vibrant appetizer that’s not only delicious but also caters to various dietary preferences? Look no further than these delightful Lettuce Bundles! Perfect for any occasion, these bundles are a fantastic way to enjoy a medley of colorful vegetables wrapped in crisp, tender lettuce leaves. With their vegetarian, vegan, gluten-free, and dairy-free attributes, they are sure to please a diverse crowd.

In just 30 minutes, you can create 24 servings of these light and refreshing bites, making them an ideal choice for parties, gatherings, or even a healthy snack. Each bundle is filled with a crunchy combination of julienne carrots, crisp cucumber, and sweet red bell pepper, all enhanced by a zesty orange sauce that adds a burst of flavor. The sauce, made from fresh orange juice and a hint of cider vinegar, perfectly complements the natural sweetness of the vegetables.

Not only are these Lettuce Bundles a feast for the eyes with their vibrant colors, but they also offer a satisfying crunch and a delightful mix of textures. With only 13 calories per serving, you can indulge guilt-free while impressing your guests with a dish that looks as good as it tastes. So, roll up your sleeves and get ready to create a healthy, appetizing treat that everyone will love!

Ingredients

  • heads boston lettuce separated cut in half) (Boston or Bibb)
  • cup carrots (matchstick-cut)
  • tablespoon apple cider vinegar 
  • teaspoon cornstarch 
  • 0.5  cucumber english cut into julienne (matchstick-cut) strips (1 cup)
  • 0.5 cup orange juice 
  • 0.5 teaspoon orange zest grated
  • large bell pepper red cut into thin 2-inch-long strips ( 1 1/2 cups)
  • 0.1 teaspoon pepper red crushed
  • tablespoons sugar 

Equipment

  • sauce pan
  • whisk
  • toothpicks

Directions

  1. In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved.
  2. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently.
  3. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.
  4. Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter.
  5. Serve bundles with sauce.

Nutrition Facts

Calories13kcal
Protein10.39%
Fat5.25%
Carbs84.36%

Properties

Glycemic Index
10.04
Glycemic Load
1.23
Inflammation Score
-7
Nutrition Score
3.7369565315869%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
0.62mg
Naringenin
0.11mg
Luteolin
0.05mg
Kaempferol
0.03mg
Quercetin
0.41mg

Nutrients percent of daily need

Calories:13.36kcal
0.67%
Fat:0.09g
0.13%
Saturated Fat:0.01g
0.08%
Carbohydrates:3.08g
1.03%
Net Carbohydrates:2.59g
0.94%
Sugar:2.21g
2.45%
Cholesterol:0mg
0%
Sodium:5.03mg
0.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.38g
0.76%
Vitamin A:1574.98IU
31.5%
Vitamin K:15.98µg
15.22%
Vitamin C:12.38mg
15%
Folate:16.08µg
4.02%
Potassium:84.1mg
2.4%
Manganese:0.05mg
2.35%
Vitamin B6:0.04mg
2.16%
Fiber:0.49g
1.97%
Vitamin B1:0.02mg
1.42%
Iron:0.25mg
1.37%
Vitamin B2:0.02mg
1.25%
Magnesium:4.67mg
1.17%
Vitamin E:0.18mg
1.17%
Phosphorus:10.6mg
1.06%