lettuce wraps, bread alternative
Getty ImagesHealthy eating is about getting lots of vegetables into your meals, ideally without sacrificing flavor. Instead of wrapping up savory beef, spicy shrimp, gooey melted cheese and the like in bread, serve them up in veggies. Who says lunch has to be in sandwich form anyway?

Crisp lettuce works great as a wrap, but there are plenty of other vegetables that can be used as vessels too, like tomatoes, endive, zucchini, artichokes, and fresh jalapeños. We've provided recipes for five fillings, so you can mix and match however you want. These can be served as appetizers for a silverware-free cocktail party, a casual tapas-style lunch for yourself, or as finger for kids (this format could actually convince them to try something new).

The Fillings
• Herbed Goat Cheese with Chives
• Tuna Salad with Jalapeno and Mint
• Shrimp Satay
• Vietnamese Beef
• Tapenade Mozzarella
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Tools of the Trade

You don''t have to invest in a lot of tools to prep your veggies -- a small, sharp pairing knife will do. Scissors and a melon-ball cutter aren't necessary, but they might make prepping a little faster.
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Artichokes

Cut about an inch off the top of each artichoke and remove the small outer leaves. Pour an inch of water and a lemon wedge into a steamer or a large stockpot and allow bring to a boil. Place artichokes into the vegetable steamer, tips up. Cover and steam for 25 to 40 minutes, until the base of each artichoke is tender when pierced with a fork (make sure inside leaves can be pulled out easily too).

Pull off the leaves, and spoon a teaspoon of filling into each leaf. Arrange on a serving platter or large plate.
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Cherry Tomatoes

Cut a thin slice off the bottom of each tomato so it sits flat on the counter. Cut the stem side top off and scoop out the seeds. Fill with a teaspoon of filling and serve immediately.
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Cucumber

Peel a cucumber or leave the skin intact. Cut crosswise (horizontally) into 2-inch pieces, then hollow out one side (digging about two thirds of the way down) with a melon-ball cutter or paring knife. Spoon some filling into the hollow and serve immediately.
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Endive

Cut the white base off the endive, freeing the leaves. Fill each with a tablespoon or more of filling and serve immediately.
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Jalapeños

Halve the jalapenños in half lengthwise. Remove the seeds and white membranes and trim off stem. Spoon in some filling and serve immediately.
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Zucchini Cut the ends off of the zucchini, then halve lengthwise. Scoop out the seedy insides of the zucchini, leaving a 1/4-inch shell. Slice into 2-inch lengths and spoon in filling. Serve immediately.