Asian Vegetable Lettuce Wrap with Peanut Sauce

A guilty-free wrap that will leave you satisfied but not bloated!

Sometimes, when you are on that “no carb” diet or “all veggies” diet, it can seem impossible to find anything satisfying to eat. If that’s the case, then this is just the recipe you need. This Asian Vegetable Lettuce wrap is the perfect meal when you are trying to stick to that not-so-easy diet, but want to indulge in delicious takeout. The base of the wrap is sautéed vegetables, where you can take as much creative freedom as you need. With this dish, there’s no such thing as too many veggies! It’s easy, filling, and healthy enough to grab seconds.

To tie it all together, the recipe includes a homemade peanut sauce. It uses simple ingredients like peanut butter, soy sauce, red pepper flakes. Once, you’ve made the recipe, all it takes is putting each cup together and voila! You have yourself a delicious guilty-free, Asian Lettuce Wrap.

5 from 1 vote

Asian Vegetable Lettuce Wrap with Peanut Sauce

These scrumptious wraps will satisfy your appetite without expanding your waistline.

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Yield 4 people

Serving Size 3 wraps and 2 tablespoons sauce

Course Dinner, Lunch

Cuisine Asian

Author SkinnyMs.

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Ingredients

US Customary - Metric

For the Wraps

• 1 tablespoon sesame oil
• 3 garlic cloves minced
• 1/4 cup shallots sliced into thin strips
• 2 teaspoons ginger minced
• 1 1/2 cups lentils cooked, red or green
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon peanut butter
• 2 tablespoon soy sauce
• 12 lettuce leaves large, such as bibb, butter or iceberg
• 1 cup cucumbers thinly sliced
• 1 cup carrots shredded
• 1 cup purple cabbage shredded
• 1/4 cup green onion minced

For the Peanut Sauce

• 1 teaspoon sesame oil
• 1 tablespoon shallot minced
• 1 teaspoon ginger fresh, minced
• 1/3 cup water
• 2 tablespoons peanut butter
• 4 teaspoons soy sauce
• 1/8 teaspoon red pepper flakes
• 1 tablespoon lime juice

Instructions

For the Wraps

• In a medium skillet, heat sesame oil on medium heat. Once hot, add garlic, shallots, and ginger. Cook just until shallots begin to soften but are still slightly crunchy. Stir in lentils, vinegar, honey, peanut butter, and soy sauce. While stirring constantly, bring the mixture to a simmer. Once simmering, remove from heat.
• Spoon 3 or 4 tablespoons of the lentil mixture into each lettuce cup. Top with cucumber, carrot, and cabbage. Sprinkle the green onion on top. Serve with a side of peanut sauce for drizzling or dipping.

For the Peanut Sauce

• In a small saucepan, heat sesame oil on medium heat. Add the minced shallot and ginger. Cook until shallot is translucent. Add remaining ingredients and bring to a boil, stirring constantly. If the mixture is too thick, add additional water. Boil for one minute and remove from heat. Cool slightly and serve alongside Asian vegetable lettuce wraps.

Nutrition Information

Serving: 3wraps and 2 tablespoons sauce | Calories: 241kcal | Carbohydrates: 28g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 816mg | Fiber: 8g | Sugar: 14g |

SmartPoints (Freestyle): 8

Keywords dairy-free, Vegetarian

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Do you have a favorite Asian-inspired recipe? Tell us about it in the comments below.