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Thai Lettuce Wraps

Thai Lettuce Wraps

Lettuce wraps are a simple way to create a low-carb meal that is both satisfying and nutritious. They are also super inexpensive to make and offer the added benefits of tossing all leftovers together to make a great big salad for the following day. In this recipe I have used a variety of ingredients that I can find in my cupboards. The protein options are endless. In the past, have made this recipe using tofu, tempeh, salmon, roasted chickpeas and even thinly sliced veggie burgers. Don't limit yourself by sticking to the recipe, shake it up and use what you have on hand.

Serves 2 people

  • 1 large head of romaine lettuce
  • 1 red pepper, thinly sliced
  • 1 mango, thinly sliced
  • 1/2 red onion or 3 green onions thinly sliced
  • 1 large carrot, julienned
  • 1 Tbsp black sesame seeds (optional)

Dressing

  • 1/2 cup natural peanut butter
  • 3/4 can coconut milk
  • Juice of 6 small limes
  • 3 Tbsp tamari or soy sauce
  • 1-2 tsp hot chilli flakes
  • 1 tsp powdered ginger or 2 tsp fresh
  • 1 tsp powdered garlic or 2 cloves fresh

Marinade for filling

  • 1 Tbsp sesame oil
  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • pinch cloves

Filling

  • 6 oz salmon (or fish of your choosing) OR 1 block extra firm tofu OR 1 package organic tempeh OR......

Prepare vegetables and set aside.

Place all dressing ingredients in a blender and blend until smooth. Add honey or agave if you prefer a sweeter sauce.

Mix marinade ingredients and choose your filling.

For Salmon, sliced raw salmon into 1/2" slices. Place on a lightly oiled baking sheet and cover with marinade. Bake in a 350 degree oven for 6-8 minutes or until cooked through.

For Tofu, slice tofu into 1/2" slices. Cover a baking sheet with 3 layers of paper towel. Place tofu on the paper towel and top with 3 more sheets. Add another baking sheet and something on top to weigh it down. Allow to sit for 30-60 minutes to absorb any excess liquid. Bake in a 350 degree oven on a lightly oiled baking sheet for 10 minutes or until firm. Pour marinade over  tofu and return it to the oven for 10-15 minutes.

For tempeh, marinate the tempeh in the marinade for 30-60 minutes. Place on a lightly oiled baking sheet and bake at 400 degrees for 20 minutes, flipping 1-2 times.

For.... well, you get the idea!

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