Lauryn and Mike Bosstick, from the Skinny Confidential podcast, pop into the kitchen for a lettuce wrap sampler platter. We also talk about the health benefits of sunning your perineum, having a “sober house” and mouth tape.

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LETTUCE WRAP SAMPLER PLATTER

PHILLY CHEESESTEAK LETTUCE WRAPS

INGREDIENTS:

Vegetable oil

Large onion, thinly sliced

Large bell peppers, thinly sliced

Dried oregano

Kosher salt

Freshly ground black pepper

Skirt steak, thinly sliced

Shredded provolone

Lettuce cups

STEPS:

Saute onion and bell peppers

Season with oregano, salt, and pepper; cook until tender

Remove veggies; add oil to cook steak

Add steak to pan; season with salt and pepper

Cook until seared on one side; flip and cook other side

Add veggie mixture back into pan; toss to combine

Add provolone cheese, cover and heat until cheese is melted

VIETMANESE SPICY SHRIMP

INGREDIENTS:

Raw shrimp, cleaned and deveined

Lime juice

Sea salt

Pepper

Serrano pepper, chopped

STEPS:

Combine all ingredients, except the shrimp; stir to mix

Add shrimp; marinate for 30 min

Cook on flattop or in a sauté pan

BLT CHICKEN SALAD LETTUCE WRAPS

INGREDIENTS:

Rotisserie chicken, shredded

Bacon

Greek yogurt or vegan Mayo

Avocado

Celery, thinly sliced

Lemon

Apple cider vinegar

Salt

Pepper

Onion powder

Garlic powder

Cayenne

Green onion, thinly sliced

Red onion, chopped

Cherry tomatoes, sliced

Lettuce scoops

STEP:

Cook bacon until crispy and chop into “bacon bit” sized pieces.

Place shredded rotisserie chicken in a bowl and add Greek yogurt. 

Add half of an avocado; mix so the avocado is mashed in and creamy. 

Add celery, juice from 1/2 lemon, vinegar, salt, pepper, garlic powder, onion powder, cayenne and sliced green onion. 

Mix to combine and add any seasonings to taste.

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