Active Time:
25 Mins
Total Time:
30 Mins
Yield:
Serves 6 (serving size: 2 lettuce wraps)

These easy lettuce wraps make for a perfectly light and lovely summer supper that won’t heat up your kitchen. We use a quickly grilled pork tenderloin here, but you could easily substitute any other protein you feel like tossing on the grill (like steak, chicken, or shrimp) or even smoked, pulled pork leftover from yesterday’s barbecue. Simply set out your components in separate bowls and let everyone assemble their lettuce wraps as they please for a fun family meal. 

How to Make It

Step 1

Process mayonnaise, buttermilk, cilantro, chipotle pepper, adobo sauce, lime juice, sugar, 1/2 teaspoon of the salt, and 1/2 teaspoon of the cumin in a food processor or blender until blended and smooth, about 1 minute. Cover and chill until ready to use.

Step 2

Stir together beans, rice, scallions, and 1/3 cup of the mayonnaise mixture. Cover and chill until ready to use.

Step 3

Stir together black pepper and remaining 3/4 teaspoon salt and 1/4 teaspoon cumin in a small bowl. Rub pork tenderloin with olive oil, and sprinkle with salt mixture.

Step 4

Preheat grill to medium (350°F to 400°F). Place tenderloin on oiled grates. Grill, uncovered, turning occasionally, until a thermometer registers 140°F when inserted in thickest portion of tenderloin, 13 to 15 minutes. Let rest 10 minutes. Thinly slice pork.

Step 5

Spoon about 1/4 cup bean mixture onto each lettuce leaf, and top each with 2 to 3 slices of pork, 1 tablespoon salsa, and 1 tablespoon cheese. Serve with remaining mayonnaise mixture.

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