The SoCal Crunch Wrap
A Note from Teri
I’ll be honest. I never expected lettuce wraps to become the thing everyone couldn’t stop talking about. Of all the recipes and food we’ve shared, it’s the wraps that went viral and kept people coming back, and they’re still the reason so many new crumbles find us today. It makes sense though. They’re bold, fun to build, surprisingly satisfying, and they photograph beautifully. But what I really want to share today is why this recipe works so well every single time, and the simple trick that makes the whole thing feel effortless.
The Bowl of Water Method (Game Changer)
If you’ve ever wrestled a head of lettuce trying to get the leaves out in one piece, I have good news for you. Just slice about an inch deep around the core to remove it, submerge it in a bowl of cold water, and let the water do all the work for about 8 minutes. The water slips between the layers, the leaves loosen on their own, and you end up with clean, perfect cups with almost no effort.
Here’s the thing about this recipe: it’s incredibly versatile. The same filling that goes into a wrap is also phenomenal as a salad. Same ingredients, same flavors, just tossed instead of rolled. You essentially can’t go wrong.
One of the best things my mom ever taught me in the kitchen: season your lettuce. All vegetables — including lettuce — love seasoning. A little salt on your greens before you build the dish makes everything taste more alive. It’s such a small thing and it makes such a big difference. Of course, we love using Celtic Sea Salt.
I’ve been making this to take to the cabin, and it travels beautifully. Here’s what you can do ahead of time:
Marinate the chicken the night before
Cut the corn off the cob (or just use frozen — no shame, it works great)
Prep all the components separately and assemble when ready
That’s it. Low lift, high reward.
Mini Recipe (Free Preview)
1 head lettuce
2 chicken breasts, marinated and grilled
1 cup corn (fresh off the cob or frozen, thawed)
Your favorite toppings: avocado, green onion, cilantro, lime
Salt your lettuce leaves before filling. Assemble as wraps or toss as a salad. Serve immediately or pack components separately for meal prep.
The complete recipe including the full marinade, dressing, and step-by-step stories with tips for making this ahead is in the paid issue below!
If you’ve been on the fence about subscribing, this one’s worth it. It’s quick, delicious, easy to make, and the kind of thing you’ll have on repeat all summer long.
Some lovely recipes for you to make this week include: my Fried Cheesy Olives, which is simply to die for, this delicious Southwest Chicken Salad which is a new favorite. And just in time for this beautiful summer weather, here are my Fish Tacos with Mango Salsa. So wonderful.
The Last Crumb
A little sneak peek from an upcoming Substack issue all about my favorite hostess gifts and entertaining tips: I've been completely won over by Violet Flame Chocolates. I originally received them as a gift, and they've quickly earned a permanent spot on my summer hostess gift list. They're thoughtful, beautifully packaged, and let's be honest—everyone loves a little chocolate. Violet Flame Chocolate is the newest creation from the founder of Vosges, a beautiful Chicago company creating rarified chocolate experiences!
