Summertime entertaining is all about light, refreshing fare. A perfect example, today's video on Chicken Lettuce Wraps, which are really summer’s answer to the sandwich. Crisp, clean, and ready in a snap, they are perfect way to stay slim and trim during the warmer months without sacrificing the enjoyment that normally comes with a huge, chewy sandwich.

Depending on the occasion, you can really fill lettuce cups with whatever you have on hand -- meat, tofu, veggies, pesto, bean spread, leftovers from last night’s dinner… it’s hard to go wrong. Here are a few tips to keep in mind for crafting the perfect lettuce cups.

Create varying textures in the fillings. Creamy and crunchy or soft and crispy are classic combinations that make for irresistible texture appeal.

Don’t be shy with the seasonings. You want the filling flavors to stand up against the thick, watery lettuce, so don’t be stingy with the spices, herbs, and sauces. If the fillings are raw or lightly seasoned, serve the lettuce cups with a zesty dipping sauce to up the flavor in each bite.

Think outside the sandwich bun for fillings. Anything you would put into tacos, burritos, and pitas are ideal for lettuce cups. 

Prep your lettuce leaves in advance. It’s easiest to take all the lettuce leaves off the head, wash and drain them, and refrigerate them in advance of service time. That way, by the time your filling  ingredients are prepped, you have icy-crisp lettuce ready for the wrapping.

Feeling uninspired? Jumpstart your lettuce wrapping skills with these simple summer recipes.

Thai Shrimp Lettuce Cups

1 pound uncooked shrimp

1 head green-leaf lettuce, leaves separated, rinsed and dried

2 carrots, peeled and cut into thin matchsticks

5 scallions, green and white parts cut into 1/2-inch lengths

1 medium cucumber, peeled, seeded and cut into thin matchsticks

1 cup shredded purple cabbage

½ cup finely chopped fresh cilantro and/or basil

Prepared sweet chili sauce, for dipping

Boil, steam, or broil the shrimp until pink and cooked through.

Place 2 large lettuce leaves on a plate or flat surface. Arrange a small amount of carrots, scallions, cucumber, cabbage, and herbs atop each leaf. Roll lettuce and fold over ingredients. Repeat with remaining ingredients. Serve with dipping sauce.

Carne Asada Lettuce Cups

2 pounds flank or skirt steak

2 tablespoons olive oil

Sea salt and black pepper, to taste

1 head green-leaf lettuce, leaves separated, rinsed and dried

1 avocado, pitted, chopped

1 tomato, seeded, chopped

¼ cup chopped onions

Marinade:

1/2 cup olive oil

3 limes, juiced

¼ cup finely chopped fresh cilantro leaves

3 cloves garlic, crushed

1 jalapeño pepper, seeded and minced

1 teaspoon ground cumin

¼ teaspoon sea salt

¼ teaspoon black pepper

Combine all marinade ingredients in a medium bowl. Add steak and fully submerge. Cover and refrigerate for 1 to 4 hours.

Preheat grill. Lightly brush grill with olive oil, season steak with salt and pepper, ad place on grill.

Cook until desired level of doneness is achieved, about 3 to 7 minutes per side. Remove from heat and set aside to rest 5 minutes.

Slice the steak across the grain on a diagonal into thin strips.

RELATED

Video: Chicken Lettuce Wraps [Good Bite]

Spicy Summer Lemon Shrimp Pasta [Good Bite]