Chill lettuce leaves. Fry out the meat and garlic in hot oil in a nonstick skillet. When meat is no longer pink and is crumbly, keep stir-frying as you add remaining ingredients except scallions. Turn off heat and stir in scallions. Using a draining spoon, place a tablespoon of filling in each lettuce leaf. Fold sides in, roll up and serve at once. Makes 16 wraps to serve eight as snacks or four as a lunch main dish.
Cook’s note: lettuce leaves can be washed and dried ahead of time. Seal them in a plastic bag with several paper towels to keep them dry and a cushion of air to protect them from bruising in the reefer.
Janet Groene’s books include Creating Comfort Afloat, ABCs of Boat Camping and Living Aboard. See more of Janet Groene’s galley-ready recipes at BoatCook.blogspot.com. Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at
GalleyShop.blogspot.com Any other ideas? E-mail JanetGroene@yahoo.com and we’ll credit you and the name of your boat.