We love Asian cuisine. Whenever we are in the mood for this type of food, we often go to P.F. Chang’s (or order for take-out in the case of the pandemic). One of our favorite things to eat at this restaurant is their vegetarian lettuce wraps. Seems like a healthy choice, as this dish doesn’t include a heap of rice or noodles and no red meat. While they’re so flavorful and fun to eat, they’re incredibly high in sodium. Boy, do we pay the price the next day with swollen fingers!
We decided to recreate it at home and came up with a pretty great version. This one is much lower in fat and sodium, but high in protein, good carbs, and fiber. You will feel satisfied and wishing there were leftovers for the next day. There’s also mushrooms and eggplant in this recipe, providing even more of a hearty texture. Water chestnuts add a satisfying crunch and sesame oil provides a nutty note.
Another reason why we love lettuce wraps is because they are so light and refreshing. Fresh, light, crispy lettuce wraps fit right in with the hot summer days.
And you will be feeling like a kid while eating these, as forks and knives are not required. But you might need a napkin or two, since this is a hands-only meal! Flavorful juices burst with every bite!
*Note: Hoisin sauce is pretty classic but we have yet to find one in the market that’s wheat-free. We’ve provided a link in the recipe for a great homemade hoisin sauce from Nom Nom Paleo. Of course, you can always buy the bottled stuff 😉
Ingredients
- — 1 Tbs. extra virgin olive oil
- — 1/2 tsp. toasted sesame oil
- — 1 Japanese eggplant, diced
- — 1 red bell pepper, diced
- — 1/2 sweet onion, diced
- — 1 garlic clove, minced
- — 1 can sliced water chestnuts, rinsed and drained and then diced
- — 1 cup cremini mushrooms, diced
- — 8 oz. extra-firm, organic (non-GMO) tofu, drained and diced
- — 1-2 tbs. Paleo hoisin sauce
- — 1/4 cup chopped fresh cilantro
- — 8 lettuce leaves (Bibb or Iceburg)
Instructions
- 1. Heat a large nonstick skillet over high heat until hot. When hot, add the olive oil and Add the sesame oil and swirl to coat the pan. Add all of the vegetables (except the lettuce) and the tofu and allow to cook for 3-4 minutes.
- 2. Stir and allow to cook an additional 4 minutes. Continue to stir and cook until all of the vegetables start to get a golden color.
- 3. Once the vegetables and tofu look slightly golden, add the hoisin sauce and stir to coat all of the vegetables. Remove from the heat and transfer to a serving bowl. Sprinkle with chopped cilantro
- 4. Fill each of the lettuce leaves with the mixture, roll to close, and enjoy!
| Amount Per Serving | ||
|---|---|---|
| Calories | 264 | |
| % Daily Value* | ||
| Total Fat 5 (g) |
7.7% | |
| Saturated Fat |
0 | |
| Trans Fat |
||
| Cholesterol |
0 | |
| Sodium |
0 | |
| Total Carbohydrate 41 (g) |
13.7% | |
| Dietary Fiber |
0 | |
| Sugars |
||
| Protein 13 (g) |
||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
U Rock Girl
6.4.5
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source https://betterweightloss.info/paleo-asian-lettuce-wraps-u-rock-girlu-rock-girl/
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