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Cookin’ on Island Time! with Chef Jesse Sproles – Lettuce Wraps

Cookin’ on Island Time! with Chef Jesse SprolesLettuce Wraps

Cookin’ on Island Time! with Chef Jesse SprolesLettuce Wraps

Cookin' on Island Time! with Chef Jesse Sproles - Lettuce Wraps

Tiger Point Golf Club Executive Chef Jesse Sproles, when asked, put together an awesome little summertime dish that you can take with you, is absolutely healthy as can be and tastes delicious…!

His Hawai’ian Lettuce Wraps are easy and fun to make (perfect for your groms and grommets), and totally portable…!

Wrap ’em up and take ’em to the beach for a cool, healthy, delicious snack after your surf session…!


This is a great way to enjoy a healthy twist on the classic Cobb Salad. The avocado, egg, and macadamia nuts are also great sources of protein. Try using some ingredients from local markets to really make this dish “Ono”. – Chef Jesse Sproles

Pineapple Vinaigrette:
(Makes 1.5 Cups)

1 cup pineapple juice
1/2 cup extra light olive oil
1/4 cup white wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon red pepper
2 garlic cloves, minced

Hawaiian Cobb Salad Lettuce Wraps:
(Makes 4 Lettuce Wraps)

4 slices (2 ounces) bacon, diced (can substitute turkey bacon for a healthier option)
1 head iceberg lettuce, outer leaves removed and discarded
4 ounces smoked deli turkey breast, diced (can substitute low fat turkey breast)
1 large beefsteak tomato, diced
2 eggs, hard boiled and diced
1/2 large peeled avocado, pitted and diced
1/2 small red onion, finely diced
4 tablespoons crumbled blue cheese (can substitute low fat blue cheese)
4 tablespoons macadamia nuts


1. Combine all vinaigrette ingredients in a medium bowl and whisk until blended well; refrigerate and chill.
2. Heat a large nonstick skillet over medium-high heat. Cook bacon until crisp (5-6 minutes), stirring occasionally. Remove bacon from skillet; pat with paper towels to remove access fat.
3. Carefully separate 8 large leaves from lettuce head (do not tear) to use as wraps. Place 1 lettuce leaf inside another to create 4 (2-layered) wraps. Fill each wrap with about 1/4 cup turkey breast, 1/4 of the diced tomato, 1/4 cup diced egg, 1/4 cup diced avocado, 1 tablespoon diced red onion, and 1 tablespoon macadamia nuts . Drizzle with 1 tablespoon of pineapple vinaigrette; top with 1/4 of the crisped bacon and 1 tablespoon crumbled blue cheese.

If you or someone you know has a killer recipe that you feel would be perfect for Cookin’ on Island Time!, please contact us and we’ll see if they’ll share their recipe with us…!

Enjoy… and thanks, Jesse…!