Photo: Brie Passano; Styling: Claire Spollen
Yield
Serves 4 (serving size: 4 lettuce wraps)

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.

How to Make It

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.

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.

Ratings & Reviews

Great!

GeeLisa
March 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's Review

Romaba9
February 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.