Lettuce wraps

By Desiree Nielson
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

Tamari-ginger sauce:

  • 1 teaspoon (5 milliliters) ginger, minced
  • 2 teaspoons (10 milliliters) apple cider vinegar
  • 1 teaspoon (5 milliliters) sesame oil
  • 1 teaspoon (5 milliliters) peanut oil
  • 1/4 cup (60 milliliters) tamari
  • 2 tablespoons (30 milliliters) honey
  • 1 tablespoon (15 milliliters) peanuts, crushed

Wraps:

  • 1/2 cup (120 milliliters) carrot, diced
  • 1/2 cup (120 milliliters) celery, diced
  • 2 green onions, sliced thinly
  • 1 garlic clove, sliced
  • 1 tablespoon (15 milliliters) olive oil
  • 1 portobello mushroom cap, cleaned and cut into small pieces
  • 1/2 cup (120 milliliters) tamari-ginger sauce (see above recipe)
  • 1/4 cup (240 milliliters) cellophane/glass noodles, cooked
  • 6-8 bibb lettuce leaves

Directions

Tamari-ginger sauce:

  1. Mix all ingredients together.

Wraps:

  1. Add olive oil to skillet and heat.
  2. Add diced carrots and celery, and sliced green onion and cook.
  3. Add chopped mushroom to skillet and sauté until softened.
  4. Pour tamari-ginger sauce into skillet and stir to combine.
  5. Take the skillet off the heat.
  6. Take a Bibb lettuce leaf. Add cooked glass noodles. Spoon some of the filling over top.
  7. Fold and enjoy!

WATCH

The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

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