Lettuce Wraps Recipe

Makes 6 lettuce wraps

This quick dish can be served as a snack, or a meal when adding brown rice into the filling.

  • 3 1/2 ounces dried, flavored tofu
  • 3 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, chopped
  • 2 1/2 cups shiitake mushrooms, chopped
  • 1 pound bean sprouts
  • 1 large carrot cut into fine strips
  • 1 head lettuce
  • 1/2 lemon keep juice
  • 1 teaspoon low sodium soy sauce
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste

In a wok, stir-fry garlic, ginger, and carrot with some water for a few minutes until soft.

Add the shiitakes and 4 or 5 shakes of soy sauce. If you’d like, add some salt and pepper and red pepper flakes. Stir-fry for 5 minutes, add the dried tofu and cook for 5 more minutes. Spoon the mixture onto the lettuce leaves, sprinkle with a few drops of lemon juice, and roll them up! (You may add some brown rice into the filling.)

Per serving:

  • Calories: 157
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Calories from Fat: 43.0%
  • Cholesterol: 0 mg
  • Protein: 15.7 g
  • Carbohydrates: 10.5 g
  • Sugar: 2.7 g
  • Fiber: 1.9 g
  • Sodium: 277 mg
  • Calcium: 231 mg
  • Iron: 3 mg
  • Vitamin C: 10.1 mg
  • Beta-Carotene: 1305 mcg
  • Vitamin E: 0.5 mg