How to Create Gluten-Free Antipasto Lettuce Wraps
Belgian endive leaves were created to hold stuff. They’re naturally boat-shaped and beg for a filling, which makes them a perfect, gluten-free substitute for sandwich bread. You can eat these wraps right away, but they’re even better if you cover and refrigerate the filling for a few hours to allow the flavors to blend.
Preparation time: 6 minutes
Cooking time: None
Yield: 4 servings
2 tablespoons olive oil
2 tablespoons cider vinegar
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3/4 teaspoon dried oregano
1 small onion, minced
1/4 green pepper, chopped
3 red peppers, roasted and sliced thin (or use canned, prepared red roasted peppers)
6.5-ounce can tuna fish, drained
2 ounces pizza pepperoni, slices halved
6-ounce jar marinated artichokes, drained and cut in half
8 Belgian endive leaves
In a medium bowl, whisk together the oil, vinegar, garlic powder, pepper, and oregano.
Add the onion, green pepper, red peppers, tuna fish, pepperoni, and artichokes and stir to blend.
Spoon the mixture into 8 endive leaves to form boat sandwiches.
Per serving: Calories: 232; Total fat: 17g; Saturated fat: 3g; Cholesterol: 28mg; Sodium: 720mg; Carbohydrates: 6g; Fiber: 1g; Sugar: 1g; Protein: 15g.