The Chinese restaurant , PF Chang, has a lettuce wrap appetizer on its menu that is gluten free and vegetarian. I've tasted it, and I liked it, so when my friend Paula told me she had a good recipe for a lettuce wrap, I wanted to try making it.
I used small brown lentils for the protein, but it's the fresh spices that really make this recipe rock! It not only tastes great, it's easy to make and nutritious. Perfect for part of a vegetarian/vegan dinner or a starter for any type of dinner. Of course the recipe is gluten free.
Using lettuce leaves is a great idea. It cuts down on carbohydrates and adds some healthy greens to your meal. Who wouldn't enjoy one?
3 Tablespoons of organic gluten free Tamari Sauce or ( soy sauce)
1 teaspoon of raw honey
2 Tablespoons of apple cider vinegar
2 Teaspoons of organic tapioca starch or organic corn starch
2 cups of cooked brown lentils, drained ( do not over cook)
2 Tablespoons olive oil
2 Tablespoons freshly grated ginger
1 Tablespoon of fresh garlic, chopped or pressed
1/4 teaspoon or more or less according to your tolerance of red pepper flakes
3-4 Tablespoons of finely chopped green onion
1/2 tsp of freshly cracked pepper
1 Tablespoon of 21 Salute ( salt free seasoning that I get at Trader Joe's) or use Mrs. Dash
3 Tablespoons of fresh cilantro , chopped for garnish
20 cup shaped lettuce leaves ( Bibb, Boston, etc) washed and dried
1. In a small bowl combine the organic soy sauce, honey,apple cider vinegar, and starch.Stir until everything is dissolved.
2. Add the mixture to the drained lentils, adding the remaining spices and stir well . Allow lentils to marinate for a minimum of 15 minutes.Set aside.
3. In a skillet, add the olive oil and when the olive oil is really hot, quickly add the grated fresh ginger and garlic for about 40 seconds stirring constantly. Add lentil mixture to the skillet and stir with a wooden spoon until well heated. Remove lentils and add a spoonful of filling to each lettuce cup .
Garnish with fresh cilantro if desired.
Paula saw this recipe in a newspaper called the Inquirer ( Philadelphia) which credited a cookbook called Quick and Easy Chinese- I adapted the recipe to make it gluten free and vegan.
Do you have a recipe for vegan lettuce wraps?
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|cook lentils according to package, drain and set aside ( do not overcook)|
|Measure 2 and half cups of cooked lentils|
|Organic gluten FreeTamari Sauce ( similar to soy sauce)|
|Lentils removed from skillet after tossing quickly with garlic, fresh ginger, and scallions|
|Lentil mixture eaten in a lettuce leaf ( I used organic Romaine)|
|These were spicy and delicious! Yum|