Red Lettuce and Roast Beef Wrap

Light, fresh, quick, and calming in a watery way– simple, and yet so crisp. Perfect for when you just need to make something easy while you’re out on the go in warmer times.


  • 4 oz pre-made roast beef with no sugar added
  • 3 whole, large red lettuce leaves, rinsed of excess dirt
  • 1/2 cup small tomatoes of your choice (I used San Marzano tomatoes and Tiki tomatoes here)
  • 1/4 cup sliced red onions

Prep time: 5 minutes
Yields: 1 serving

Layer the roast beef, tomatoes (whole or sliced into smaller pieces, your choice), and red onions inside each lettuce leaf. Wrap in your hand and eat!

Yasmine’s notes:
For those of you who may be unfamiliar with these, let me introduce you to the beauty of TIKI TOMATOES should you find them nearest you. The ones I found here were imported from across the border nearest me, a la Canada. They’re gorgeous in their jeweled tones, slightly milder and more dulcet in taste than their bold red cousins (for when you don’t always want a *pow* to just hit you straight in flavor), and they have cute little stars on them!!!!!! 😀 😀 😀 <3 Who would even want to resist these???

Though, it’s also not to discount the beauty of fresh standard-grade red tomatoes either, like your cool, tube-shaped San Marzano tomatoes, found locally-grown for me where I live in Texas… if given a very interesting history unto the fact that these tomatoes are also domestically protected in Italy for your ‘OFFICIAL’ San Marzano tomatoes...

Yet, equally given that a tomato grown to be a tomato is a tomato in my book… literally and otherwise

Far less important to me is anything concerning politics and economics (i.e. between some people in countries wanting to own the workings of nature itself for profit-rights while some people in other countries starve, for example). Far more critical to me is the following— seasonality. For, thinking of quick lettuce wraps overall, I was originally going to search for a fresh cabbage on my trail to pair all of this together for my lunch, because cabbage cups are what I’ve seen in multiple cookbooks advertising them as the perfect light meal– seasons not really being mentioned about it.

But it hit me… these weren’t in season. They may have been available in my local grocery store, if for yes, the access to so many imports where I am… but just because I could have it if I wanted, didn’t mean it was really the TIME for it in 80 degree F/28 degree C weather. And to that very same effect? These cabbages and endives looked less lively; limping and weaker somewhat. Fraying at the edges, some damages… not as healthy as they could have been.

So much less so than the lighter-leafed, fresher lettuces, including the crisp red ones, right around the corner.

So did it occur to me: universal accessibility at all times sometimes comes at the cost of really noticing and being pragmatically aware. Does all really to be available at any time, even when it’s so hot, you just don’t need hardier things to eat… regardless of how ‘standardized’ it is?

Those are my two cents as I do share with you yes, the beauty of these vegetables… and also, my personal discovery of a greater sense of seasonality.


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