|Lettuce Wraps Done Right|
|Written by Jill Ettinger|
There are plenty of reasons to give bread a rest for awhile (um... thigh one and thigh two?). And with spring officially underway, there are so many tasty and healthy lettuces to enjoy, making it a terrific time to experiment with fresh and satisfying lettuce wraps. Essentially, anything that you'd cram in between two slabs of carb-heavy bread can go into a low-calorie, fiber-rich leaf.
Of course, you can definitely go all PF Chang's style and spice up some tofu in this classic Asian-style tofu lettuce wrap recipe:
Vegan Lettuce Wraps
2 tablespoons chopped ginger
1 tablespoon sesame or olive oil
¾ cup diced celery
¾ cup diced carrots
2 tablespoons tamari or soy sauce
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 head Bibb or Romaine lettuce or Napa cabbage
2 tablespoons sesame seeds
Heat oil in sauté pan; add ginger, celery and carrots. Stir and sauté for 5-7 minutes until slightly soft. Add tofu, soy sauce and seasoning and stir, cooking for 10 minutes. Add a bit of water in teaspoon increments if tofu is sticking to pan.
Remove from heat, spoon into lettuce leaves, sprinkle sesame seeds on top, roll and enjoy.
Make a spicy peanut dipping sauce by mixing together:
1 clove garlic, minced
3 tablespoons rice vinegar
1/2 cup tamari
1-2 tablespoons Sriracha or chili sauce
1/2 cup organic peanut butter
juice of one lime
2 tablespoons sesame oil
* You can trade out garlic for ginger or omit completely and substitute sunflower butter for peanut allergies.
Keep in touch with Jill on Twitter @jillettinger