Veggie Lettuce Wraps with Hoisin Sauce
A perfect, no-cook dish for hot days
Unsplash.
Hoisin Sauce
- 1⁄4 cup reduced-sodium tamari
- 2 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1⁄2 tsp hot sauce
- 1⁄2 tsp ground ginger
- 1⁄2 cup creamy almond butter
- 2 Tbsp chopped almonds for garnish
Lettuce Wraps
- 1 to 2 heads Romaine lettuce
- 2 yellow bell peppers, sliced into strips
- 1⁄2 red cabbage, sliced into strips
- 2 large carrots, peeled and sliced into strips
- 2 small zucchini, sliced into strips
- 2 avocados, peeled, pitted, and sliced
- Make hoisin sauce. In a high-speed blender or using a hand-held whisk, combine hoisin ingredients together except chopped almonds. Transfer sauce to a serving bowl. Garnish with almonds. Set aside.
- Make lettuce wraps. Remove leaves from Romaine head, keeping leaves long in length. Place 1 lettuce leaf down on a clean, flat surface. You may want to layer a second leaf on top for reinforcement. Place a few slices of bell pepper, cabbage, carrot, zucchini, and avocado in center of leaf.
- Roll leaf up around vegetables. Repeat with remaining lettuce leaves and vegetables.
- Serve with hoisin sauce for drizzling or dipping.
Instead of rolling the lettuce leaves, you may find it easier to use the leaves as a boat to hold all the veggie ingredients in. If enjoyed this way, fold leaves in half over the vegetables before eating. Feel free to substitute cashew butter or peanut butter for the almond butter.
2 wraps: 421 Calories, 13 g protein, 0 mg Cholesterol, 35 g Carbohydrates, 12 g Total sugars (5 g Added sugars), 15 g Fiber, 29 g Total fat (3 g sat), 622 mg Sodium, ★★★★★ Vitamin A, B2 (riboflavin), B6, C, E, K, Folate, ★★★★ Phosphorus, ★★★ Vitamin B3 (niacin), Magnesium, Potassium, ★★ Vitamin B1 (thiamine), Calcium, Iron, Zinc
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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