Lauryn and Mike Bosstick, from the Skinny Confidential podcast, pop into the kitchen for a lettuce wrap sampler platter. We also talk about the health benefits of sunning your perineum, having a “sober house” and mouth tape.

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LETTUCE WRAP SAMPLER PLATTER

PHILLY CHEESESTEAK LETTUCE WRAPS

INGREDIENTS:Vegetable oilLarge onion, thinly slicedLarge bell peppers, thinly slicedDried oreganoKosher saltFreshly ground black pepperSkirt steak, thinly slicedShredded provoloneLettuce cups

STEPS:Saute onion and bell peppersSeason with oregano, salt, and pepper; cook until tenderRemove veggies; add oil to cook steakAdd steak to pan; season with salt and pepperCook until seared on one side; flip and cook other sideAdd veggie mixture back into pan; toss to combineAdd provolone cheese, cover and heat until cheese is melted

VIETMANESE SPICY SHRIMP

INGREDIENTS:Raw shrimp, cleaned and deveinedLime juiceSea saltPepperSerrano pepper, chopped

STEPS:Combine all ingredients, except the shrimp; stir to mixAdd shrimp; marinate for 30 minCook on flattop or in a sauté pan

BLT CHICKEN SALAD LETTUCE WRAPS

INGREDIENTS:Rotisserie chicken, shreddedBaconGreek yogurt or vegan MayoAvocadoCelery, thinly slicedLemonApple cider vinegarSaltPepperOnion powderGarlic powderCayenneGreen onion, thinly slicedRed onion, choppedCherry tomatoes, slicedLettuce scoops

STEP:Cook bacon until crispy and chop into “bacon bit” sized pieces.Place shredded rotisserie chicken in a bowl and add Greek yogurt. Add half of an avocado; mix so the avocado is mashed in and creamy. Add celery, juice from 1/2 lemon, vinegar, salt, pepper, garlic powder, onion powder, cayenne and sliced green onion. Mix to combine and add any seasonings to taste.

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