Lettuce wraps get popular in our low-carb world

Lowering the consumption of carbohydrates is on many people's to-do list today, whether or not they are following a special diet. One way to do it: Replace the bread on a sandwich with lettuce wrap.

Created centuries ago in Vietnam, lettuce wraps are especially appropriate now. A serving of iceberg lettuce has just three grams of carbohydrates.

Modern chefs say the key to great wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce. The most familiar wrap is Chinese: minced chicken, bamboo shoots, and mushrooms in a soyhoisin sauce. But Southwestern and Italian fillings work very well too.

Iceberg is the most common lettuce used, but the wide, strong leaves of romaine, red leaf, or slightly bitter escarole offer surprising changes of pace.

Wraps are popular as appetizers, but they make a fine main course. For a party, offer a variety of lettuces and a variety of fillings such as cold chicken salad, grilled beef teriyaki strips, Italian sausage, onions, shredded cheese, and water chestnuts.

To keep iceberg lettuce crisp, cut the core out. Fill the core with cold tap water, then drain for 15 minutes. It will stay crisp for up to two weeks in the refrigerator.

To store romaine, red leaf, and escarole, you must send it into shock. Cut off one-eighth inch from the stem end. Plunge into 95 degree water for three to five minutes. Drain with the stems up for 10 minutes. An hour in the crisper will make it crisp, and it will stay that way for a week or more.

Italian style filling: Sausage, Onion, Pepper Wrap

Put two halves of lettuce on a plate. In a saute pan, place 1 1/2 pounds Italian sausage, 1 chopped onion, 1 clove minced garlic, 1 1/2 cups red and green bell peppers. Saute until cooked.

Add chili paste (Thai preferred), season with basil and check to see if you need more paste. Put in serving bowl.

Provide Parmesan cheese or low-fat mozzarella for toppings.