Lettuce wraps are perfect for summer. This is a very easy one. It is fun to eat as a wrap, but for those that don't want the bother or the mess, you could just shred your lettuce, and scoop the tomato mixture on top. But we think it is fun to roll it all up in a lettuce leaf.
Here is the foundation of a caprese wrap...dressing of balsamic vinegar and olive oil, fresh basil, tomatoes, and cubed mozzarella cheese. I buy the whole milk fresh mozzarella. It is much more flavorful than the low fat versions, so save your calories somewhere else, not here. When you are cutting your tomatoes, first cut them in half, then squeeze them gently over a bowl, like you would a lemon; then chop the tomato. You don't want all that juice to dilute the oil and vinegar.
I like to use a Boston or bib lettuce. Butter lettuce is nice, but can be expensive. You want something a little more tender than Romaine though, so it will roll up easily. Wash and dry your lettuce the day before, and put it in an air-tight baggie to crisp up.
You can roll your lettuce and filling like a burrito,
or eat it like a taco.
Either way, this lettuce wrap is so delicious with fresh summer tomatoes. Warning: it is very drippy! It helps to use a slotted spoon to serve the filling. I think this is a nice appetizer with BBQ ribs, since you will have messy hands and face from that anyway!
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