Fresh from the Garden Wraps Recipe
Fresh from the Garden Wraps Recipe photo by Taste of Home
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Fresh from the Garden Wraps Recipe

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We moved into a house with a garden that needed tending. Using the herbs we found, we made these freshtastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina
TOTAL TIME: Prep: 20 min. + standing
MAKES: 8 servings


  • 1 medium ear sweet corn
  • 1 medium cucumber, chopped
  • 1 cup shredded cabbage
  • 1 medium tomato, chopped
  • 1 small red onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1/3 cup Thai chili sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons creamy peanut butter
  • 8 Bibb or Boston lettuce leaves

Nutritional Facts

1 filled lettuce wrap: 64 calories, 1g fat (0 saturated fat), 0 cholesterol, 319mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


  1. Cut corn from cob and place in a large bowl. Add cucumber, cabbage, tomato, onion, jalapeno and herbs.
  2. Whisk together chili sauce, vinegar, soy sauce and peanut butter. Pour over vegetable mixture; toss to coat. Let stand 20 minutes.
  3. Using a slotted spoon, place 1/2 cup salad in each lettuce leaf. Fold lettuce over filling. Yield: 8 servings.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh from the Garden Wraps in Taste of Home June/July 2016, p80

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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debruble User ID: 2584830 250208
Reviewed Jul. 8, 2016

"My family loved this recipe. I doubled the sauce and marinaded 1 lb of chicken cut in cubes in half of the sauce. I sauted the chicken and added it to the veggies and the remaining sauce. 10 stars."

curlylis85 User ID: 3166950 250059
Reviewed Jul. 4, 2016

"We loved the combination of Thai flavors with garden vegetables. Our grocery store didn't have Boston or Bibb, so I substituted green leaf lettuce and that worked pretty well. In response to the earlier poster, you want to find something specifically labeled as "Thai chili sauce" or "Thai sweet chili sauce." That's a lot less spicy than sriracha! My grocery store doesn't have a particularly large Asian section but does carry the sweet chili sauce."

Sherrieboudinot User ID: 604277 249257
Reviewed Jun. 9, 2016

"Excellent! Thai chili sauce isn't siracha .. it is sweet"

MY REVIEW User ID: 6993142 248891
Reviewed May. 31, 2016

""Our family really liked this delightful melange of vegetables tucked into lettuce! My non-salad eating son said, "I could eat it again", which for him is good! Alas, I went to 2 stores looking for Bibb/Boston lettuce and neither had it (seriously?), so I had to settle for filling romaine leaves--which worked somewhat but Bibb would have indeed worked so much better.

So why a 4 and not a 5? The 1/3 cup of Thai chili sauce (Siriacha) was going to be SO much hotter than several in my family could have tolerated! I couldn't imagine a full third cup of Siriacha in ANYthing, so, I changed the dressing before adding it to the veggies. I halved the amount of chili sauce and substituted 2 or 3 tablespoons of extra virgin olive oil for the chili sauce I had taken out. It was then the perfect flavor combination and heat amount. This is a keeper for us--with revised dressing, of course. But your taste buds may be more tolerant than ours! Thanks, Chris!""

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