Lettuce wraps lifespan

IMHO: "lite" cheese and "lite" mayo are poison...

Just buy the regular full fat stuff.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making up
several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite

cheese

Quoted message said:

and lite mayo or olive oil vinaigrette wrapped in romaine or Boston

lettuce

Quoted message said:

to use as either lunches or snacks. My question is how long does

something

Quoted message said:

like this keep in the fridge without going bad in the flavor or texture
departments? I figure overnight is the best case scenario since that will
give the flavors time to mingle and maybe the entire wrap to firm up a bit
but I'd like to be able to make these days in advance so I can just pop

them

Quoted message said:

into the lunch bag in the morning and go. My concern is that after a few
days the textures might degrade into mush. Anyone make these for the

fridge

Quoted message said:

instead of near term consumption??

Bill

Poison in what way, taste or carbs??? Either way I still would like to know
what kind of lifespan could I expect if I premake these and keep them in the
chill chest.

Bill

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

IMHO: "lite" cheese and "lite" mayo are poison...

Just buy the regular full fat stuff.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making

up

Quoted message said:

Quoted message said:

several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite

cheese

Quoted message said:

and lite mayo or olive oil vinaigrette wrapped in romaine or Boston

lettuce

Quoted message said:

to use as either lunches or snacks. My question is how long does

something

Quoted message said:

like this keep in the fridge without going bad in the flavor or texture
departments? I figure overnight is the best case scenario since that

will

Quoted message said:

Quoted message said:

give the flavors time to mingle and maybe the entire wrap to firm up a

bit

Quoted message said:

Quoted message said:

but I'd like to be able to make these days in advance so I can just pop

them

Quoted message said:

into the lunch bag in the morning and go. My concern is that after a

few

Quoted message said:

Quoted message said:

days the textures might degrade into mush. Anyone make these for the

fridge

Quoted message said:

instead of near term consumption??

Bill

Trans Fats & Carbs

I don't know how long they will stay fresh.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Poison in what way, taste or carbs??? Either way I still would like to

know

Quoted message said:

what kind of lifespan could I expect if I premake these and keep them in

the

Quoted message said:

chill chest.

Bill

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

IMHO: "lite" cheese and "lite" mayo are poison...

Just buy the regular full fat stuff.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making

up

Quoted message said:

Quoted message said:

several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite

cheese

Quoted message said:

and lite mayo or olive oil vinaigrette wrapped in romaine or Boston

lettuce

Quoted message said:

to use as either lunches or snacks. My question is how long does

something

Quoted message said:

like this keep in the fridge without going bad in the flavor or

texture

Quoted message said:

Quoted message said:

Quoted message said:

departments? I figure overnight is the best case scenario since that

will

Quoted message said:

Quoted message said:

give the flavors time to mingle and maybe the entire wrap to firm up a

bit

Quoted message said:

Quoted message said:

but I'd like to be able to make these days in advance so I can just

pop

Quoted message said:

Quoted message said:

them

Quoted message said:

into the lunch bag in the morning and go. My concern is that after a

few

Quoted message said:

Quoted message said:

days the textures might degrade into mush. Anyone make these for the

fridge

Quoted message said:

instead of near term consumption??

Bill

Even overnight the lettuce is apt to sog out. Make lettuce wraps fresh in
the morning for best results. Most mayo is oil and vinegar with salt and
spices. Learn to make it yourself if you want to choose your oil , etc. A
guick web search will yield plenty of recipies. It's easy!
Bob in 92026

The opinions expressed are mine! Mine! MINE! All Mine!
"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Trans Fats & Carbs

I don't know how long they will stay fresh.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Poison in what way, taste or carbs??? Either way I still would like to

know

Quoted message said:

what kind of lifespan could I expect if I premake these and keep them in

the

Quoted message said:

chill chest.

Bill

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

IMHO: "lite" cheese and "lite" mayo are poison...

Just buy the regular full fat stuff.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...
> I'm looking into starting the South Beach Diet and trying to
> determine
> various meals and snacks I can take to work. I was thinking of
> making

up

Quoted message said:

> several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite
cheese
> and lite mayo or olive oil vinaigrette wrapped in romaine or Boston
lettuce
> to use as either lunches or snacks. My question is how long does
something
> like this keep in the fridge without going bad in the flavor or

texture

Quoted message said:

Quoted message said:

> departments? I figure overnight is the best case scenario since that

will

Quoted message said:

> give the flavors time to mingle and maybe the entire wrap to firm up
> a

bit

Quoted message said:

> but I'd like to be able to make these days in advance so I can just

pop

Quoted message said:

Quoted message said:

them
> into the lunch bag in the morning and go. My concern is that after a

few

Quoted message said:

> days the textures might degrade into mush. Anyone make these for the
fridge
> instead of near term consumption??
>
>
>
> Bill
>
>

Hmmm, I guess I could drop the mayo, I have made it myself and thats not the
problem, I'd really like to be able to at least make them the night before.

"Bob D" <[email hidden]> wrote in message
news:KEOHe.54694$4o.20684@fed1read06...

Quoted message said:

Even overnight the lettuce is apt to sog out. Make lettuce wraps fresh in
the morning for best results. Most mayo is oil and vinegar with salt and
spices. Learn to make it yourself if you want to choose your oil , etc. A
guick web search will yield plenty of recipies. It's easy!
Bob in 92026

The opinions expressed are mine! Mine! MINE! All Mine!
"Cubit" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Trans Fats & Carbs

I don't know how long they will stay fresh.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Poison in what way, taste or carbs??? Either way I still would like to

know

Quoted message said:

what kind of lifespan could I expect if I premake these and keep them

in

Quoted message said:

Quoted message said:

the

Quoted message said:

chill chest.

Bill

"Cubit" <[email hidden]> wrote in message
news:[email hidden]...
> IMHO: "lite" cheese and "lite" mayo are poison...
>
> Just buy the regular full fat stuff.
>
> "Bill" <[email hidden]> wrote in message
> news:[email hidden]...
> > I'm looking into starting the South Beach Diet and trying to
> > determine
> > various meals and snacks I can take to work. I was thinking of
> > making
up
> > several different lettuce wraps, turkey/ham/chicken/tuna, onion,

lite

Quoted message said:

Quoted message said:

Quoted message said:

> cheese
> > and lite mayo or olive oil vinaigrette wrapped in romaine or

Boston

Quoted message said:

Quoted message said:

Quoted message said:

> lettuce
> > to use as either lunches or snacks. My question is how long does
> something
> > like this keep in the fridge without going bad in the flavor or

texture

Quoted message said:

> > departments? I figure overnight is the best case scenario since

that

Quoted message said:

Quoted message said:

Quoted message said:

will
> > give the flavors time to mingle and maybe the entire wrap to firm

up

Quoted message said:

Quoted message said:

Quoted message said:

> > a
bit
> > but I'd like to be able to make these days in advance so I can just

pop

Quoted message said:

> them
> > into the lunch bag in the morning and go. My concern is that after

a

Quoted message said:

Quoted message said:

Quoted message said:

few
> > days the textures might degrade into mush. Anyone make these for

the

Quoted message said:

Quoted message said:

Quoted message said:

> fridge
> > instead of near term consumption??
> >
> >
> >
> > Bill
> >
> >
>
>

In article <[email hidden]>,

Bill said:

Hmmm, I guess I could drop the mayo, I have made it myself and thats not the
problem, I'd really like to be able to at least make them the night before.

What would be best would be to make the filling the night before and put
it in a separate container.

Then prepare the lettuce leafs and keep those in their own container.

Wrap the stuffing in the fresh lettuce leaf just prior to eating them.
:-)

This works best and is very simple. It's what I do at work when _I_ make
them.

Same for salads. I combine all salad ingredients except for lettuce and
tomato. I add those together just prior to eating it.

It's no trouble and just takes a minute during lunch and the results are
worth it IMHO!

A little wishbone italian salad dressing works.......
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I eat many lettuce wraps and here is what I do. I use romaine hearts
with the end and thin green tops trimmed off and I pull the tiny core
out the bottom. I leave it like it is in a ziploc bag. I mix up my
meat: 1/2C tuna, a teaspoon of finely chopped onion, one sweet pickle
finely chopped, and a spoon of Miracle Whip( I use MW cuz I dont
tolerate reg mayo anymore after WLS) I leave the meat part in a snap
lid container. When I go to make one the lettuce is ready and the meat
is ready, I just have to build it and that takes 1 minute. The tuna is
good for 3 or 4 days and the lettuce is good for 5 days. You can also
save some time by putting a mixture of mayo and mustard together in one
of those Tupperware midgie containers. Paint your lettuce with it, load
the meat and cheese, roll up, and run!!!!
Laureen

Bill said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making up
several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite cheese
and lite mayo or olive oil vinaigrette wrapped in romaine or Boston lettuce
to use as either lunches or snacks. My question is how long does something
like this keep in the fridge without going bad in the flavor or texture
departments? I figure overnight is the best case scenario since that will
give the flavors time to mingle and maybe the entire wrap to firm up a bit
but I'd like to be able to make these days in advance so I can just pop them
into the lunch bag in the morning and go. My concern is that after a few
days the textures might degrade into mush. Anyone make these for the fridge
instead of near term consumption??

Bill

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hmmm, I guess I could drop the mayo, I have made it myself and thats not

the

Quoted message said:

problem, I'd really like to be able to at least make them the night

before.

Lettuce stays fresher wrapped in paper towel than in plastic because the
paper towel absorbs the moisture...you might TRY wrapping your wraps in a
paper towel and putting them in the crisper the night before...but if the
lettuce is wrapped around moisture-laden foods, it might not help.

I keep lettuce up to 2 weeks by wrapping it in paper towel, then loosely in
plastic, and keeping it in the crisper...so it might help but would be worth
a try 🙂.

--
Sherry
364/315/195
http://lowcarb.owly.net

You're a great one to give advice. You couldn't even get below 400 lbs
until they cut half your guts out.

--

Eat less, exercise more. -- MFW

--
"Laureen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I eat many lettuce wraps and here is what I do. I use romaine hearts
with the end and thin green tops trimmed off and I pull the tiny core
out the bottom. I leave it like it is in a ziploc bag. I mix up my
meat: 1/2C tuna, a teaspoon of finely chopped onion, one sweet pickle
finely chopped, and a spoon of Miracle Whip( I use MW cuz I dont
tolerate reg mayo anymore after WLS) I leave the meat part in a snap
lid container. When I go to make one the lettuce is ready and the meat
is ready, I just have to build it and that takes 1 minute. The tuna is
good for 3 or 4 days and the lettuce is good for 5 days. You can also
save some time by putting a mixture of mayo and mustard together in one
of those Tupperware midgie containers. Paint your lettuce with it, load
the meat and cheese, roll up, and run!!!!
Laureen

Bill said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making up
several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite
cheese
and lite mayo or olive oil vinaigrette wrapped in romaine or Boston
lettuce
to use as either lunches or snacks. My question is how long does
something
like this keep in the fridge without going bad in the flavor or texture
departments? I figure overnight is the best case scenario since that
will
give the flavors time to mingle and maybe the entire wrap to firm up a
bit
but I'd like to be able to make these days in advance so I can just pop
them
into the lunch bag in the morning and go. My concern is that after a few
days the textures might degrade into mush. Anyone make these for the
fridge
instead of near term consumption??

Bill

Bill said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making up
several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite cheese
and lite mayo or olive oil vinaigrette wrapped in romaine or Boston lettuce
to use as either lunches or snacks. My question is how long does something
like this keep in the fridge without going bad in the flavor or texture
departments? I figure overnight is the best case scenario since that will
give the flavors time to mingle and maybe the entire wrap to firm up a bit
but I'd like to be able to make these days in advance so I can just pop them
into the lunch bag in the morning and go. My concern is that after a few
days the textures might degrade into mush. Anyone make these for the fridge
instead of near term consumption??

The separated parts refridgerate well. A jar of mayo,
lettuce leaves in an unsealed bag, other items in sealed
bags. Assemble immediately before eating.

I go simpler. I cut my lunch food into finger-food sized
chunks and I eat the bits without putting them into a
wrap. I've done wraps and they are good, just not good
enough to be worth my effort day in and day out. I would
rather work on getting myself out of the habit of a
'sandwitch' in the first place than in finding a substitute
for it. Even as excellent a substitute as a wrap.

"Bill" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I'm looking into starting the South Beach Diet and trying to determine
various meals and snacks I can take to work. I was thinking of making up
several different lettuce wraps, turkey/ham/chicken/tuna, onion, lite

cheese

Quoted message said:

and lite mayo or olive oil vinaigrette wrapped in romaine or Boston

lettuce

Quoted message said:

to use as either lunches or snacks. My question is how long does

something

Quoted message said:

like this keep in the fridge without going bad in the flavor or texture
departments? I figure overnight is the best case scenario since that will
give the flavors time to mingle and maybe the entire wrap to firm up a bit
but I'd like to be able to make these days in advance so I can just pop

them

Quoted message said:

into the lunch bag in the morning and go. My concern is that after a few
days the textures might degrade into mush. Anyone make these for the

fridge

Quoted message said:

instead of near term consumption??

Bill

I've always found that they are best served reasonably soon after
preparing - I tend to have all the ingredients ready to go in seperate
containers in the fridge so they can be thrown together just before being
eaten or make them in the morning to take to work for that day's lunch. The
texture lasts a little longer if you store the mayo or dressing seperately
and add just before eating.