Lettuce Wraps

I love it when I get the stamp of approval on dinner. It is sometimes a challenge to please both the vegetarian and the meat-loving husband. And let’s be honest, since I’m doing the cooking, I usually please me. But these lettuce wraps got a big, “Can we PLEASE have these more often?” (Granted I did bake some sliced chicken marinated in peanut sauce for his.) But my answer is yes, yes we can have these a lot more often! They are healthy, super easy and give me an excuse to eat peanut sauce in large quantities. Plus it’s a great clean-out-the-fridge meal. Use what you have on hand for vegis—carrots, cucumber, mushrooms, broccoli and peppers all work great. Throw in noodles or pan-fried tofu. And top with your favorite asian-inspired sauce. Voila. Guilt free tacos.

Lettuce Wraps
serves 4

2 oz cellophane noodles, cooked
4 scallions, chopped
8 baby carrots, julienned
1 green pepper, chopped
1 hot red pepper, minced
1 small cucumber, peeled and chopped
1 head romaine lettuce, washed
1 c peanut sauce (or any asian-inspired sauce)
1/8 c sliced almonds, toasted

Arrange noodles, scallions, carrots, pepper, hot pepper and cucumber on a serving platter. Pour peanut sauce into a small bowl. To assemble, take one leaf romaine and top with noddles and vegis. Drizzle with peanut sauce and finish with toasted almonds.

Comments

[Nora]

This looks great, especially with the lemongrass tofu you just posted. I was wondering if you use jarred peanut sauce or if you have a recipe to make your own? or a specific brand you like?

TX for all the lovely posts, I check your blog just about every day and find it very inspiring!
Nora

[Erin]

Hi Nora, I normally make my own. I will post at some point, but this is the recipe: Whisk together, 1/4 c creamy peanut butter, 2 T water, 2 t sugar, 1 T soy sauce, 1 t rice vinegar, juice of 1 lime, 1/2 t chili oil (or roasted red chili paste), a pinch of red pepper flakes. Enjoy!