LETTUCE WRAPS
Steps:
- In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
- Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
- Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
- Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
SOUTHWESTERN VEGGIE WRAPS
Sweet potatoes and smoky black beans make these vegetarian wraps filling and delicious!
Provided by Oh My Veggies
Categories Brunch Lunch Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
- Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
- Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each.
- To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
Nutrition Facts : Calories 328 kcal, Sugar 6 g, Sodium 410 mg, Fat 19 g, SaturatedFat 3 g, Carbohydrate 37 g, Fiber 8 g, Protein 6 g, UnsaturatedFat 14 g, ServingSize 1 serving
EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS
This is an easy and simple recipe that my 4-year-old daughter loves. It great lunch for a hot summer day.
Provided by Sylvia
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
- Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
- Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 42.5 g, Fat 1.9 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 141.4 mg, Sugar 2.3 g
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