Sesame Lettuce Wraps that taste like restaurant quality in 15 minutes? Count. Me. In.

Ever since I discovered lettuce wraps, I’ve been obsessed! Meals that manage to pack in a ton of veggies while still being mouthwatering are my bread and butter. Truth be told, I’ve been making this recipe for a long time. Lettuce wraps are one of the first recipes I got into when I started cooking a few years ago and haven’t stopped making them since. When I made these for dinner and posted them on my IG story, so many of you asked for the recipe that I knew I had to share it.

I’m a theme person. When I go to cook, I think, am I going for savory, zesty, Indian inspired, Asian? Most of the time, Asian wins. I love the way Asian flavors pack a punch with such minimal ingredients. I also love the abundant use of vegetables, bright colors, and fresh ingredients.

These lettuce wraps incorporate all of the above. They’re better than your takeout dreams and packed with tons of nutrient-dense ingredients that you’ll feel good about eating and serving to your family. As an added bonus, they also contain about 20 grams of protein per 4 wraps and are ridiculously low carb as they are wrapped in lettuce. Are you drooling yet? Let’s get to it!

15 Minute Sesame Lettuce Wraps (mouth watering & healthy!)

Ingredients:

• 1 large head of butter lettuce (I like to use butter lettuce as it is soft and looked like a lettuce cup rather than a stalk. I find this makes it easy to wrap up, but you’re also welcome to use romaine!)
• 1 cup of shredded carrots
• 1 container (8 oz) of mushrooms (chopped small)
• 1 box of extra firm tofu (14 oz)
• 4 green onions (chopped small)

Sauce:

• 1 Tbsp seasame oil
• 1/4th cup of low sodium soy sauce
• 3 Tbsps hoisin sauce
• 2 Tbsps rice vinegar
• 1/2 tsp ginger
• 1 Tbsp garlic cloves
• 1/2 Tbsp cornstarch (not necessary but will help to thicken the sauce)

1. Heat 1 Tsp of olive oil in a large skillet over medium heat.
2. Once the skillet is hot, add the block of tofu. (METHOD: open the container, press out the liquid until it runs dry, then break it apart with your hands into the skillet. It should resemble small chunks).
3. Let the tofu cook for 5-10 minutes until it’s slightly browned.
4. Add the shredded carrots, chopped mushrooms, and chopped green onions to the pan. Let cook for about 5 minutes.
5. While it is cooking, add the sauce ingredients to a cup and mix everything together. When the 5 minutes are up, add the sauce to the pan and cook until you see it thicken up (about 1-2 minutes).
6. Turn off the stove top, and divide the mixture into the prepared lettuce leaves. Top with extra green onions, carrots, and sesame seeds. Enjoy!

*Kat’s tip: I like to double the sauce mixture and save some for later to drizzle over the lettuce wraps when serving.*