My new Cajun roast beef lettuce wraps are light yet filling yum-deliciousness, y’all. Fresh romaine heart leaves, prepped with mayo and yellow mustard. Topped with piping hot leftover Louisiana garlic-stuffed beef roast, cool remoulade sauce-covered tomatoes and chopped roasted red peppers. Just as perfect for lunch as they are for a quick and easy two-person dinner. Yep and yay…
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I’m Not Hanging My Head In Food-Waste Shame Anymore Y’all…
As I’m writing this, it’s late January 2021. And, I’m finally getting over holiday food-waste shaming myself for weeks and weeks now.
See, I’m the only gluten intolerant in both my and Mark’s family. I offered to cook last year for both Thanksgiving and Christmas. You see, even being around hot glutenous dishes makes me break out in a painful, unyielding rash all over my hands and neck. So, there’s always the threat of a family holiday table leaving me sick and miserable for hours and hours, and sometimes even days on end.
To save me from any surprise sickness last year, I cooked both meals and invited anyone who wanted to come over to eat. And, I really didn’t know who was going to have the chance to make it until they literally showed up at my doorstep.
So, of course I cooked way, way too much. And Mark and I ate the turkey, gumbo, roast and potato salad until we could no longer stomach it anymore. I also gave some food away. But, in the end, we did end up throwing some of it away, which gave me a sadness and food-waste shame that I couldn’t shake for quite some time.
So Now I’m Redeeming Myself, Y’all…
Well, I prepared my Louisiana garlic-stuffed beef roast for last Sunday’s dinner. And I promised myself that I would find a way for us to eat every single bite of it this time. And while I have made scrumptious debris fries for us in the past, I wanted something a bit lighter this leftovers go around.
So, after peeking in the fridge to see what I had on hand, I decided to create these Cajun roast beef lettuce wraps right then and there. They were sooo super easy, and soooo super tasty that while I had not planned on sharing them with y’all, I knew that I just had to do it, and do it quick!
These are the real deal beef lettuce wraps. They’re amazingly flavorful. They couldn’t be any more simple to make. And, they transform your leftovers into brand spanking new, crave-worthy deliciousness. Indeed.
How to Make Cajun Roast Beef Lettuce Wraps
Start the Cajun roast beef lettuce wraps by reheating your leftover Louisiana garlic stuffed beef roast. Then, grab a bit of remoulade sauce:
And stir the chopped tomatoes into it:
When all of the tomatoes are covered in the sauce, set aside:
Then, spread your Romaine lettuce leaves out on a cutting board or serving tray. Top with mayo and mustard:
Finally, pile on the hot roast beef, remoulade sauce-covered tomatoes and chopped roasted red peppers.
And that’s it y’all!
The first thing that you notice about these Cajun roast beef lettuce wraps is the fresh veggie crunch. Then, the garlicky flavors of the hot meat hit the back of your tongue, while the cool and sassy remoulade-covered tomatoes tantalize your front-most taste buds.
By the time you notice the mayo and mustard background flavor pops, you’ll be almost finished with your first beef lettuce wrap…and grabbing for your second one. Crunchy, creamy and juxtaposed with perfectly contrasting flavors, these Cajun roast beef lettuce wraps are a surprising and refreshing change of meat-and-veggie deliciousness.
Share with those whose love for you is just as new and exciting as it is old and comforting. And see y’all on the yum side…
Cajun Roast Beef Lettuce Wraps
Ingredients
- 1 1/2 to 2 cups leftover Louisiana Garlic Stuffed Beef Roast
- 4 to 6 Romaine lettuce leaves
- mayonnaise and yellow mustard to taste
- 1/4 cup remoulade sauce
- 2 Roma tomatoes, chopped
- 1 to 2 tablespoons jarred roasted red peppers, chopped
- chopped fresh parsley, optional
Instructions
- Heat leftover Louisiana Garlic Stuffed Beef Roast in a small saucepan.
- Stir tomatoes into the remoulade sauce. Set aside.
- Arrange Romaine lettuce leaves along a serving platter.
- Top each leaf with mayonnaise and mustard.
- Place a couple of tablespoons of the hot roast beef down the center of each leaf.
- Top with the remoulade-covered tomatoes.
- Sprinkle parsley on top of each lettuce wrap right before serving, if desired.
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