Easy dinner recipes: Low-calorie lettuce wraps for Gluten-Free Wednesday

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 12, 2014 10:53 AM PT

It’s Gluten-Free Wednesday. When you’re looking for easy on-the-go solutions, you can’t go wrong with a wrap. Keep it gluten-free using lettuce or cabbage. And keep it fun -- and calorie-conscious -- with tempting beef, shrimp and Philly cheesesteak ideas. Each of these options comes in at 225 calories or less per serving.

Beef lettuce wrap: Tender beef is flavored with a combination of soy sauce and Thai chili sauce, then tossed with crunchy water chestnuts and fresh mint, cilantro and green onions for a dinner that comes together in only 25 minutes.

Shrimp artichoke lettuce cups: Or try a simple shrimp and artichoke filling. These cups come together in only 45 minutes, using colorful radicchio as a lettuce cup.

RECIPES: 99 easy dinner ideas in about an hour or less

Philly cheesesteak lettuce cups: Want rich Philly cheesesteak but looking for a diet-friendly option? These treats have all the flavor for a fraction of the calories.

If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent), and/or are produced in facilities that also process gluten-based products.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

QUICK & EASY: 99 terrific recipes in about an hour or less

BEEF LETTUCE WRAPS

Total time: 25 minutes | Serves 4 as an appetizer

Note: From chef Andrew deGroot of Yu Restaurant & Lounge in Santa Monica.

10 ounces lean (20% fat) ground beef
2 tablespoons grapeseed oil
1/2 cup diced water chestnuts (strained of all water)
1/4 cup sweet Thai chile sauce, such as Mae Ploy brand
2 tablespoons soy sauce
2 tablespoons kechap manis (Indonesian soy sauce)
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped cilantro
2 tablespoons sliced green onions
1 large head bibb lettuce, cleaned and leaves separated

1. Saute the ground beef until thoroughly cooked, about 5 minutes. Using a fine mesh strainer, drain the beef of all juices and oils.

2. Place a medium saute pan over high heat. Add the grapeseed oil. Saute the water chestnuts until crisp, 2 minutes. Add the beef, sweet chile sauce, soy sauce and kechap manis. Mix until the sauces are incorporated. Cook about 1 minute. Add the mint and cilantro, mixing well.

3. Transfer the mixture to a 4-ounce bowl and garnish with the green onions. Place the bowl onto a larger plate (the restaurant uses an 8-inch-square one). Surround the bowl with the lettuce leaves. Serve with a spoon for scooping the filling into the leaves.

Each serving: 225 calories; 13 grams protein; 8 grams carbohydrates; 2 grams fiber; 16 grams fat; 4 grams saturated fat; 41 mg. cholesterol; 1,121 mg. sodium.

SHRIMP ARTICHOKE LETTUCE CUPS

Total time: 45 minutes | Serves 4 as an appetizer

Note: You can substitute romaine leaves for the radicchio.

2 large artichokes (about 1 pound each)
2 teaspoons lemon juice
1 1/8 teaspoons salt, divided
1/2 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon rice wine
2 teaspoons cornstarch
8 ounces peeled shrimp, coarsely chopped
1/2 cup thin rice sticks (optional)
2 tablespoons oil, divided, plus additional 2 to 3 cups for deep frying (optional)
1 garlic clove, thinly sliced
1 tablespoon minced lemongrass
1 tablespoon chopped green onions
1 teaspoon seasoned rice vinegar
1 tablespoon chopped cilantro (including stems)
1/4 teaspoon white pepper
1 head radicchio, separated into leaves and stem ends trimmed

1. Trim the artichokes, removing the leaves and trimming any outer hard green portion left on the bottoms. Cut the heart in half and discard the fuzzy choke. Bring a small pan of water to boil. Add the lemon juice and 1 teaspoon of salt. Then add the artichoke heart halves, cooking until just tender, 4 to 5 minutes. Drain. When cool enough to handle, dice the artichoke. You’ll have about two-thirds cup diced artichokes.

2. In a small bowl, mix the sugar, soy sauce, rice wine and cornstarch. Stir in the shrimp. Marinate for 15 minutes.

3. If using the rice sticks, place 2 to 3 cups of oil in a small deep-sided saucepan. Heat the oil to 375 degrees. Add the rice sticks and remove when they puff and float to the surface, a few seconds. Transfer to a paper-towel-lined baking sheet or plate. Let the noodles cool. Break into small pieces and put in a small serving bowl. Set aside.

4. Heat 1 tablespoon of oil in a nonstick skillet. Add the garlic and cook until golden, about 1 minute. Add the shrimp and stir-fry. When the shrimp is almost cooked through, add the remaining tablespoon of oil, diced artichoke, lemongrass, green onions, vinegar and cilantro. Heat through. Season with salt and white pepper.

5. Transfer the filling to a bowl and serve with radicchio leaves and, if using, puffed rice sticks.

Each serving: 181 calories; 15 grams protein; 14 grams carbohydrates; 5 grams fiber; 8 grams fat; 1 gram saturated fat; 86 mg. cholesterol; 561 mg. sodium.

PHILLY CHEESESTEAK LETTUCE CUPS

Total time: 20 minutes | Serves 1

Note: Adapted from “Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories” by Lisa Lillien. Lillien writes, “We’re kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who’s smart? WE ARE!” Hungry Girl Tip: Freezing the beef slightly will make it easier to cut.

3 ounces raw lean beefsteak fillet
Nonstick spray
1/3 cup sliced mushrooms
1/4 cup thinly sliced onions
1 slice fat-free American cheese
2 leaves romaine, butter or green leaf lettuce

1. Slice the fillet crosswise into thin strips about one-eighth inch thick. Set aside.

2. Spray a medium pan with nonstick spray and heat over medium-high heat. Add the mushrooms and onions and cook, stirring occasionally, until the onions are slightly browned, about 5 minutes. Remove from heat to a small bowl and set aside.

3. Re-spritz the pan with nonstick spray. Cook the fillet strips over medium-high heat until browned on each side, 1 to 1 1/2 minutes on each side.

4. Break the cheese slice into small strips, place on top of the meat -- still in the pan -- and continue to cook until the cheese has melted slightly, less than 1 minute.

5. Remove from heat and mix the cheesy beef strips in with the mushrooms and onions. Serve in the lettuce “cups.”

Each serving: 174 calories; 24 grams protein; 7 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 40 mg. cholesterol; 307 mg. sodium.

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