• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Services
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Mains

    Spanish Lettuce Wraps

    Published: Oct 29, 2021 · Modified: Feb 11, 2022 by Zimmy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    An outdoor table filled with ingredients for Spanish lettuce wraps laid out, along with two bottles of wine, wine glasses and plates. A finished lettuce wrap is in the forefront.

    Spanish Lettuce Wraps

    Inspired by the deep flavours of a paella mixta, this deconstructed version is easy to prepare and fun to enjoy, as everyone fills their own lettuce wraps and personalizes the toppings.

    Fluffy, vibrant saffron rice, grilled chicken thighs, chorizo & shrimp, with a fresh salsa, topped with chilies & cilantro, finished with a squeeze of lemon and wrapped inside a lettuce leaf, creates the perfect bite for this update to a classic paella.

    Looking for a wine pairing? Look no further than Hacienda Lopez de Haro Crianza! This is a superb classical Rioja Crianza and in my humble opinion, it is an absolute steal at its price.

    An easy drinking wine that is extremely versatile with food. Delicious paired with roast chicken, pork tenderloin, paella, tapas, or slow roasted meats. We also enjoy a glass (or two), simply with fresh bread and Manchego cheese in front of the fireplace.

    This is really a fantastic example of the quality and value that are making Spanish wines so popular!

    Looking to pick up a bottle for yourself? Head on over to Wine Online Canada’s original independent online wine shop. Celebrating 17 years bringing amazing wines directly to the homes of Canadians.

    Salud!

    *** Please enjoy responsibly! ***

    Disclosure: I have participated in a paid partnership with Wine Online. Opinions in this post are my own.

    An outdoor setting with ingredients for Spanish lettuce wraps laid out, along with two bottles of wine, wine glasses and plates. A finished lettuce wrap is in the forefront.

    Spanish Lettuce Wraps

    Inspired by the deep flavours of a paella mixta, this deconstructed version is easy to prepare and fun to enjoy, as everyone fills their own lettuce wraps and personalizes the toppings.
    Fluffy, vibrant saffron rice, grilled chicken thighs, chorizo & shrimp, with a fresh salsa, topped with chilies & cilantro, finished with a squeeze of lemon and wrapped inside a lettuce leaf, creates the perfect bite for this update to a classic paella.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Dinner, Main Course
    Cuisine Spanish
    Servings 4 -5 people

    Ingredients
      

    Saffron Rice:

    • ½ teaspoon saffron threads
    • ¼ cup hot water
    • 2 tablespoons extra virgin olive oil
    • ¾ cup diced onion
    • 1 ½ cups basmati rice
    • 3 cups chicken stock no salt added
    • 1 teaspoon salt

    Salsa:

    • 1 small green pepper diced
    • 1 small red pepper diced
    • 1 small yellow pepper diced
    • 1 small red onion finely diced
    • 1 jalapeno pepper finely diced
    • 14-16 cherry tomatoes quartered
    • 3 tablespoons olive oil
    • Juice of 1 lemon
    • Salt and pepper to taste

    Mixed Grill:

    • 2 teaspoons Spanish paprika
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • 1 teaspoon granulated garlic
    • ½ teaspoon cayenne pepper
    • 4 chicken thighs boneless, skin-on, flattened (approximately 114g (4 oz)/thigh)
    • 1 Spanish style sausage 320g (12 oz)
    • 14-16 Wild Shrimp 300 g (10 oz) , large size 20/30
    • 2 lemons cut in half

    For Serving:

    • 2 Boston or Bib lettuce at least 16 large leaves, leaves separated washed and dried
    • Fresh cilantro leaves
    • Hot sauce or hot chilies in oil
    • Manchego Cheese optional

    Instructions
     

    Saffron Rice:

    • Soak the basmati rice in cold water for 5 minutes. Drain, then set aside
    • Pour ¼ cup of hot water into a small bowl. Slightly crumble the saffron threads into the water and let them soak while you prepare the onions.
    • In a large heavy pot, heat the extra virgin olive oil over medium. Add the onion to the pot and sauté for 8-10 minutes, stirring frequently, until the onion is soft and translucent. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
    • Add chicken stock, salt and saffron water to the pot. Bring to a boil, stir.
    • Cover the pot and reduce heat to low.
    • Let the rice cook for 20 minutes. Turn off the heat, but keep pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
    • Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion.

    Salsa:

    • Mix all ingredients in a bowl, season with salt and pepper and toss to combine. Cover and set aside until ready to serve.

    Mixed Grill:

    • Mix together the paprika, salt, pepper, garlic & cayenne in a small bowl.
    • Skewer the shrimp onto metal skewers (if using wood, soak for 60 minutes before beginning)
    • Place the chicken, sausage and shrimp on a sheet pan and season both sides of the chicken and shrimp (if anything is left in the bowl sprinkle the sausages too). Set aside until the rice has cooked for the 20 minutes.
    • Preheat the grill on medium high heat (450°F -500°F).
    • Place the chicken and sausage on the grill. Cook the for 6-8 minutes until done (internal temperature is 165°F – grilling time may be more or less, depending on the size of the thighs). Remove chicken to and plate, cover with foil. Cook the sausages for another 2-4 minutes until done (internal temperature of 160°F). Place on the plate with the chicken and cover.
    • Add the lemons to the grill, cut side down. Add the shrimp skewers to the grill and cook for 2 minutes, flip and cook for 2 minutes more (until shrimp are cooked through). Remove shrimp and lemons to a plate and cover with foil.
    • Slice the chicken into ½ inch cubes and thinly slice the sausages.
    • Arrange the chicken, sausages, shrimp, rice, salsa, lettuce leaves, hot sauce/chilies, cilantro and lemons onto serving boards or platters and serve.
    • To build the wraps, place a spoonful of rice on a lettuce leaf, add a shrimp, chicken and sausage, top with salsa, hot sauce/chilies, cilantro, then a little squeeze of lemon.
    • This meal pairs perfectly with Hacienda Lopez de Haro Crianza Rioja wine. Salud!

    Video

    Notes

     
     
    Keyword chicken thighs, chorizo, deconstructed paella, lettuce wraps, paella, shrimp
    Tried this recipe?Let us know how it was!

    Hope you enjoy my Spanish Lettuce Wraps recipe! We would love to hear from you, please leave us your feedback in the comment box below.

    Have a delicious day! James (aka Zimmy)

    More Mains

    • Six Cremini Mushroom Tacos are loaded with a kale-cabbage-corn slaw, crumbled cotija cheese, and a smoky charred jalapeño crema. Alongside a skillet with more sauté mushrooms.
      Cremini Mushroom Tacos with Kale Slaw
    • Sous-vide Pork Tenderloin with Strawberry-Balsamic Sauce
      Sous-vide Pork Tenderloin with Strawberry-Balsamic Sauce
    • Grilled Pork chops with Honey Mustard Sauce and a grilled corn and tomato pasta salad.
      Grilled Pork Chops with Honey Mustard Sauce
    • A double smash burger with a fried egg with yolk running down the burger.
      Fried Egg Smash Burger

    Reader Interactions

    Comments

    1. Helen

      November 08, 2021 at 7:22 pm

      5 stars
      We really enjoyed this recipe & wine pairing! We will definitely make this again!

      Reply
      • zimmysnook

        November 08, 2021 at 7:24 pm

        Hi Helen,
        We are so glad to hear, thanks for taking the time to let us know!
        Have a great night!
        Best regards,
        Elaine & James

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join our mailing list

    Shop Ooni

    A pepperoni pizza coming out of a flaming Ooni oven.
    Ooni - Ooni Koda 16 Gas Powered Pizza Oven

    Shop Hestan Culinary

    Thomas Keller Insignia™ collection.
    Hestan Culinary - Thomas Keller Insignia™
    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

    It's Grilling Season!

    • A platter of charred chicken drumsticks with a bowl of Peruvian sauce and limes.
      Peruvian Chicken Drumsticks with Spicy Green Sauce
    • A stacked cheese and bacon burger with pickle and marinated onions.
      Zimmy’s Nook Signature Burger
    • A platter of Grilled Chicken Wings & Drums with a spicy Korean BBQ Sauce
      Korean Barbecue Wings (& Drums)
    • Two grilled branzinos on a plate with lemon slices and jalapeño-basil vinaigrette.
      Grilled Branzino with Jalapeño-Basil Vinaigrette

    Follow us!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As a Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook