Colourful Ontario vegetables highlight this light and versatile recipe. Use this concept anywhere you would use flour tortillas. Use larger lettuce leaves for a luncheon; inner leaves make great two-bite appetizers.
- 2 Ontario Greenhouse Tomatoes, seeded and quartered lengthwise
- 2 tbsp (25 mL) olive oil
- 1 clove garlic, minced
- Salt and pepper
- 12 stalks Ontario Asparagus
- 1/4 cup (50 mL) finely chopped fresh Ontario Coriander
- 1/4 cup (50 mL) fat-free sour cream
- 2 tbsp (25 mL) light mayonnaise
- 1 head Ontario Greenhouse Leaf Lettuce, separated, washed and dried
- 6 slices smoked turkey, cut in half
- 2 Ontario Green Onions, finely chopped
Place tomatoes on baking sheet. Mix oil with garlic; brush over tomatoes. Sprinkle with salt and pepper to taste. Bake in 400F (200C) oven for 8 minutes, or until softened; let cool.
Meanwhile, wash and break asparagus stalks where they snap easily; discard ends. Cook asparagus in boiling water for 2-1/2 to 3 minutes or until fork-tender. If stalks are very thick, cut “x” in bottom of each. Rinse under cold water; pat dry and set aside.
In small bowl, combine coriander, sour cream, mayonnaise, and salt and pepper to taste.
Find lettuce leaves that are similar size. Use small inner leaves for appetizers and larger outer leaves for more substantial wraps. Arrange leaves flat on platter so sauce doesn’t run out bottom. Layer each leaf with 1 tsp (5 mL) coriander mixture, turkey, roasted tomato and asparagus spear. Sprinkle with green onion. Serve immediately or cover and refrigerate until serving.
Options: Use roasted red peppers in place of roasted tomatoes.
Roasted Asparagus: Brush with oil mixture, roast with tomatoes.
Steamed Asparagus: 4 to 8 minutes or until fork-tender, tightly covered. Rinse under cold water.
Microwaved Asparagus: Cover asparagus with 2 tbsp (25 mL) water. Microwave on High for 4 to 6 minutes until fork-tender. Rinse under cold water.
- PROTEIN: 3 grams
- FAT: 2 grams
- CARBOHYDRATE: 3 grams
- CALORIES: 47