May 7^th 2013By Allaya Fleischer

Inspired by a spicy tuna roll, this wrap can be made using more accessible (and economical) canned tuna. Don’t like the spice? Try replacing the mayo and chili sauce with a thick teriyaki sauce.

July 15^th 2011By Eating Well

This variation on fajitas pairs fresh poblanos with steak and scallions. Skirt steak has fabulous flavor but tends to be chewy, so slice it thinly across the grain.

July 28^th 2011By joyofkosher

These Asian inspired mango and chicken lettuce wraps add a riot of delicious colors and flavor to your plate. You don't even need a fork!

November 16^th 2010By joyofkosher

September 7^th 2011By Victoria Dwek

My favorite restaurant is China Bistro in Aventura, Florida. They serve a version of this as an appetizer, made with ground chicken. I attempted to duplicate it at home—and wasn’t successful until I hit upon the ingredient that gives this dish its delectable crunch—the water chestnuts! To maintain that crunch, don’t process them too small. My kids (even the babies) love eating the meat with a spoon, while the adults roll these up into elegant wraps.