Heart Healthy from WakeMed Heart Center

Bibb Lettuce Wraps or “Tacos”

October 16, 2016 |
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Recipe courtesy of Chef Kevin Callaghan
as seen on episode “Lettuce“, Season 6

Bibb Lettuce Wraps | Lettuce Tacos | Flavor, NC


  • Fresh Bibb lettuce
  • 1 cup chopped cucumber
  • 2 T. fresh minced dill
  • 3/4 cup Duke’s Mayo
  • 1 dozen hard boiled eggs
  • 2 T. fresh minced parsley
  • ½ cup chopped celery
  • 1 T. Sherry vinegar
  • 1 T. Dijon mustard
  • Salt and Pepper to taste

The Bibb lettuce is used here like a tortilla is used when making a taco. Cold salads – like this egg salad – are great used here.

For the Egg Salad

Place eggs in a deep pot and cover with water. Bring to a boil. Let simmer for 2 minutes and turn off heat. Let eggs sit in water for 20 minutes. Remove eggs and place in cold water for 5 minutes. Then peel eggs and refrigerate until cold – 2+ hours.

Make dressing:
Mince herbs and place in a small bowl. Add mayo, mustard, and sherry vinegar. Whisk until well combined.

Chop cucumber and celery to a fine dice. Place in a large bowl. Using an egg slicer – or a sharp, thin knife – chop the chilled eggs and add to the vegetables. Sprinkle with salt and pepper. Toss gently. Stir in the dressing until vegetables and eggs are evenly dressed. Add salt and pepper to taste. Place in the refrigerator until ready to eat.

To serve:
Separate leaves of Bibb lettuce and submerge into ice-cold water. Remove from ice bath and place on a platter lined with paper towels. Put 2-3 Bibb lettuce leaves on individual plates. Place egg salad onto the leaves. Make sure not to put too much egg salad on each leaf so that the lettuce “tacos” are easily lifted and eaten. Great to serve with chopped fresh tomatoes and finely chopped sweet onion.

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