Tri-Tip Lettuce Wraps

Try this Tri-Tip lettuce wrap recipe from Chef Ryan Clark featuring a chipotle marinade, orange jicama slaw, cilantro-line vinaigrette and butterleaf lettuce.

Tri-Tip:
  • 3 pounds Beef Tri-Tip Roast, trimmed  
  • Salt and Pepper, to taste 
  • 2 heads Butterleaf lettuce for lettuce cups  
  • Orange Jicama Slaw (recipe below) 
  • Cilantro-Lime Vinaigrette (recipe below)

Marinade:
  • 7 ounces Chipotle peppers in Adobo sauce 
  • 2 ounces canola oil 
  • 2 tablespoons garlic, minced 
  • 1 tablespoon brown sugar or agave syrup 
  • 1 orange, zested and juiced 
  • 1 teaspoon cumin
Orange Jicama Slaw:
  • 1 small jicama, sliced to matchstick size 
  • 4-5 radishes, thinly sliced 
  • 1 orange, segmented  
  • 2 tablespoons cilantro, chopped
  • 1 bell pepper, finely minced 
  • 1 Fresno chile, thinly sliced (optional) 
  • Cilantro-Lime Vinaigrette as needed (recipe below)
Cilantro-Lime Vinaigrette:
  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil 
  • 4 tablespoons cilantro, chopped 
  • 1 clove of garlic, minced 
  • Salt and Pepper to taste

Tri-Tip and Marinade:
  1. Blend together the marinade ingredients and rub half over the trimmed Tri-Tip. Reserve and refrigerate the remaining half. Place the Tri-Tip in a plastic bag and refrigerate for 30 minutes to 2 hours. 
  2. Heat grill to medium high heat. Remove Tri-Tip from marinade and season with salt and pepper. 
  3. Grill on each side about 5-6 minutes until the outside of the beef is nicely seared. Adjust the heat to low and move Tri-Tip away from direct heat. Insert meat thermometer to monitor internal temperature. 
  4. Close the grill lid and let Tri-Tip slowly cook at around 250°F until the internal temperature reaches a minimum of 145°F. 
  5. Remove Tri-Tip from the grill and lightly brush with the reserved half of marinade. Let it rest for 10 minutes. 
  6. Thinly slice across the grain. Serve with the butterleaf lettuce cups, Orange Jicama Slaw and reserved Cilantro-Lime Vinaigrette.

Orange Jicama Slaw:
  1. Mix all ingredients together and dress with the cilantro-lime vinaigrette (recipe below) to taste. Refrigerate and reserve the remaining vinaigrette for serving.

Cilantro-Lime Vinaigrette:
  1. Mix all ingredients together and refrigerate. Makes 1 cup.

Nutrition information per serving, 6 servings: 476 Calories; 31.7 g Total Fat (6.3 g Saturated Fat; 0.1 g Trans Fat; 3.8 g Polyunsaturated Fat; 19.6 g Monounsaturated Fat); 97 mg Cholesterol; 188 mg Sodium; 14.5 g Total Carbohydrate; 3.7 g Dietary Fiber; 7 g Total Sugars; 1.7 g Added Sugars; 36 g Protein; 56.6 mg Calcium; 3.1 mg Iron; 679 mg Potassium; 0.3 mg Riboflavin; 13.9 mg Niacin; 0.9 mg Vitamin B6; 1.9 mcg Vitamin B12; 295 mg Phosphorus; 6.4 mg Zinc; 39.5 mcg Selenium; 140.2 mg Choline

Chef ryan clark