Vegetable Fillo wraps

Servings:2-6 people
Ingredients
about 1 lbs long cut vegetable
as needed minced herbs fresh or dried
as needed melted butter or oil
as needed salt and pepper
optional grated parmesan type cheese
12 sheets Fillo dough or 1 sheet of puff pastry

Method of Preparation:
Place 1 sheet of fillo on a clean surface. Brush on the melted butter season with salt and pepper and some of the herbs and cheese. Place a second sheet on top and do the same. Do this until you have 6 layers in total. The recipe calls for 12 sheets that is for a second sheet but do one at a time because fillo dries out. Or just use one sheet of puff pastry and just season with herbs and cut to size. Cut the sheets into long strips about 1-2 inches thick. Cut in half and roll about 3-4 pieces of the vegetables inside. Place on a baking sheet and bake in a preheated 350 degree oven until golden brown. Serve immediately, or at room temp.

Notes
The vegetables should be about 2 in. long. Peppers, summer squash, asparagus, and mushrooms will work the best.

Lettuce Wraps

Lettuce Wraps
Servings:2-4 people

1 head Bib or Boston lettuce
1/4 cup roasted corn
as desired or 4oz. sliced roasted peppers
as desired fresh herbs [light herbs]
as needed salt and pepper
1/2 red onion dices
2 each fully cooked chicken breast cold
1 tsp lemon or lime juice

Method of Preparation:
Separate apart the lettuce and clean fully. Chop the herbs and dice or shred the chicken. Combine all the ingredients and let sit for about 20 minutes. You can cut the lettuce if it is to large you want it to be bite sized when you are done. Lay the lettuce leaves flat and place about a 1-2 table spoons of the ingredients in the center. Roll the lettuce being sure not to break the lettuce. Place the seam on the bottom to prevent opening.

Notes
For the herbs you can use whatever you like but parsley, cilantro, tarragon, and dill will work the best. To spice it up a little you can add hot sauce or some fresh hot peppers.