Lettuce wraps (Vegetarian)

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I was introduced to this tasty, crunchy snack at a friend’s party and ever since I’d been meaning to try making them at home. Thanks to Lekha requesting a recipe with Lettuce, I decided to get down to business and make them. I found this authentic and elaborate recipe which makes lettuce wraps like P.F. Chang’s here. I borrowed some elements, but finally made a much simpler version at home. This dish makes a great evening snack/salad and it also works well when entertaining people at home, since it can be left as a DIY dish. Here’s a picture that was once again snapped on my phone.

Lettuce wraps filled with stir fried tofu

The Recipe:

Source: Based on P.F Chang’s recipe

Cooking time: 10 minutes

Makes: 5-6 wraps

Here’s what I used:

  • Iceberg lettuce, use the inner hearts preferably
  • 1 cup of medium firm tofu (paneer may also be used)
  • 1 small onion (chopped)
  • 2 cloves of garlic (crushed)
  • 1/2 inch of ginger (thinly sliced)
  • 2-3 sprigs of coriander (chopped)
  • 1/2 tsp chilli powder
  • 1/4 tsp sugar
  • salt to taste
  • soy sauce (optional)
  • 1/2 tbsp oil (I used olive oil)

How to make it:

  1. Heat the oil in a pan and stir fry the onions, ginger and garlic, until the onions are translucent or just brown. Add the chilli powder and soy sauce.
  2. Add the firm tofu, crushing it with your hands as you drop it in. Use a fork and break the tofu in bits, like you’d scramble an egg.
  3. Add in the salt and sugar and mix well and let it cook a little until most of the water from the tofu evaporates (may be 5 – 7 minutes).
  4. Peel the required number of lettuce leaves, wash and dry them. Add  a couple of spoons of the tofu mixture on to the lettuce wraps. Sprinkle the chopped coriander and your lettuce wraps are ready to be eaten.

Note:  Super easy huh? I know! 🙂 And the best part is they’re healthy too. You can get creative and add all sorts of fillings. Just replace tofu with egg or paneer. Add some other vegetables like capsicum or mushrooms. May be even use corn and cheese for a filling. The possibilities seem to be endless and are tickling my stomach just as I type this out. So enjoy and let me know if you have other filling ideas. 🙂

N.B:  My mini marathon of blogging has taken a back seat as a result of my new found love of hiking in the weekends. The summer is great time to spend outdoors and I’m trying to do just that. I will try to post recipes as often as I can, but I’m calling of the marathon for now, so that I don’t compromise on the quality of my posts. 🙂

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3 responses »

  1. Tried this over the weekend. Both Ambar and me loved it. We also used your suggestion of using other combinations too! Surely this is gonna be a dish/salad which will definitely feature it our house often! 🙂 Thanks for this creative and healthy recipe. I was always at a loss of how to use lettuce 😀

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