Hot And Spicy Leaf Wraps Recipes
WRAPS SWEET AND SPICY
I made these as an Appetizers but you can leave them whole as a wrap for lunch. They are filled with a couple of different things as you can see in the uploaded pictures giving you a variety of appetizers. Now this is a recipe that you can play with. Try leftover roast beef or turkey breast, sprouts, shredded carrot, cucumber slices.... You can use any spreads of choice like garlic herbed butter, Mustard...Then watch everyone try one then go for on other trying to figure out what's inside each one. These are great for a picnic or to take to school or work just wrap the rolled wrap whole in plastic wrap.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 72 appetizers
Number Of Ingredients 8
Steps:
- Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe#99942); Zucchini Pineapple Ginger Jam (recipe#95600); Raspberry Cranberry Preserves (recipe#77512); or your favorite.
- Lay the wraps on a large surface.
- Spread 1/6 of cream cheese on each wrap follow with jam or jelly of your choice.
- These are used as a glue as well a flavoring.
- I used 2 kinds one on 3 wraps and the other on the other 3 wraps.
- Arrange on the jelly the lettuce leaves follow with the cold cuts.
- Then half the wraps place 4 slices of sun dried peppers across the wrap in one row.
- Repeat with the other 3 wraps place the peppers as you did the tomatoes.
- As shown in picture.
- Sprinkle the olives on 3 of the wraps.
- Pull the center over and roll tightly into a cylinder.
- Slice 1 inch rings.
- Place on a serving plater.
HOT AND SPICY LEAF WRAPS
These hors d'oeuvres, brought to us by chef and author Jeffrey Alford, are inspired by a traditional Lao recipe.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- Make the sauce: In a medium bowl, combine fish sauce, sugar, lime juice, and vinegar. Stir to combine; set aside.
- Arrange the filling ingredients in attractive piles on a large platter. Place a platter or large bowl of the leaf lettuce nearby. Put out several bowls of the sauce. Allow guests to create their own bundles: Place a little coconut on a leaf, top with a pinch each of ginger, shallot, roasted peanuts, dried shrimp, lime, cilantro, and chile. Drizzle with sauce, roll into a bundle and eat immediately.
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