Veggie Lettuce Wraps

Name: Veggie Lettuce Wraps
Yield: Serves 4 (serving size: 4 lettuce wraps)
Ingredients: 2 tablespoons dark sesame oil, divided; 1 ½ tablespoons minced peeled fresh ginger; 1 ½ tablespoons minced garlic; 2 (4-ounce) packages presliced shiitake mushroom caps; 3 tablespoons lower-sodium soy sauce, divided; 1 (8-ounce) package extra-firm water-packed tofu, drained, cubed, and patted dry; 1 cup chopped asparagus; ½ cup chopped red bell pepper; ½ cup cooked shelled edamame; ⅓ cup thinly sliced green onions; 2 teaspoons rice vinegar; ½ teaspoon freshly ground black pepper; 1 (8 1/2-ounce) pouch precooked brown rice (such as Uncle Ben's); 16 Bibb lettuce leaves; ¼ cup chopped dry-roasted peanuts

2 Ratings
2 Reviews

Because of their strength and malleability, Bibb lettuce leaves are some of the best for loaded lettuce wraps. It's worth picking up a couple of heads if you only have iceberg or romaine in your crisper.

By Kate Parham Kordsmeier

Recipe by Cooking Light March 2015

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Credit: Brie Passano; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 4 (serving size: 4 lettuce wraps)

Nutrition Info

Directions

Step 1
Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add ginger, garlic, and mushrooms; sauté 5 minutes. Place mixture in a large bowl; add 1 tablespoon soy sauce. Add 1 tablespoon oil to pan; swirl to coat. Add tofu, asparagus, and bell pepper; sauté 2 minutes. Add edamame and onions; sauté 2 minutes. Add tofu mixture, 2 tablespoons soy sauce, vinegar, and pepper to mushroom mixture.

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Step 2
Cook rice according to package directions; add rice to tofu mixture. Spoon 1/4 cup tofu mixture into each lettuce leaf. Sprinkle with chopped peanuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

338 calories; fat 17.9g; saturated fat 2.5g; mono fat 5.7g; poly fat 6.4g; protein 16g; carbohydrates 31g; fiber 6g; iron 4mg; sodium 459mg; calcium 89mg.

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Bethann

03/14/2015

I thought these were great, and will surely make them again! I did add a little more salt, but that is an easy edit.

GeeLisa

02/24/2015

These were good, but like most Cooking Light recipes, it needed a bit more saltiness. I ended up adding another tablespoon of soy sauce. (If I had used regular soy sauce, it might've been perfect as written.) I used about 10 ounces of chicken breast instead of tofu, and mistakenly only bought one package of shiitake.

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Veggie Lettuce Wraps

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Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Veggie Lettuce Wraps

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Veggie Lettuce Wraps

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (2)

All Reviews for Veggie Lettuce Wraps