Who else grew up ordering lettuce wraps at either California Pizza Kitchen or P.F. Changs? That was the inspiration for this recipe. I spent many weekends in high school at CPK and this was my go-to appetizer. Instead of typical meat filled lettuce wraps, these are completely vegetarian! This dish is one of the easiest to whip up for a weekday night and is a great veggie scrap recipe to use up any veggies in your refrigerator!
What you will need for this recipe:
- Coconut Aminos: this is one of my favorite condiments that I always have stocked in my pantry. It’s a great alternative to soy sauce or liquid aminos and is made with only coconut and salt, giving the sauce a sweet, but salty taste. You can swap out coconut aminos for liquid aminos or soy sauce.
- Honey: this adds sweetness to the sauce
- Rice Vinegar: this helps adds acidity to the sauce
- Peanut Butter: this adds flavor to the sauce that is so delicious
- Sesame Oil: a main ingredient in asian inspired lettuce wraps that adds flavor and a nutty like taste
- Olive Oil: olive oil can be swapped out for avocado oil
- Yellow Onion
- Fresh Ginger
- Carrots
- Garlic
- Cauliflower or Cauliflower Rice: Pressed for time? Use pre-cut or frozen cauliflower rice. If you use frozen cauliflower rice, I recommend cooking it first and removing any excess water.
- Mushrooms
- Bib Lettuce:If you can’t find Bibb Lettuce, you can also use Boston Lettuce or Romaine
Tips:
- No mushrooms or carrots? Swap them out for any veggies in your fridge like zucchini, corn, or peppers but just keep to the same quantities.
How to Store:
- Store the filling in the refrigerator in a sealed airtight container for up to 3 days
- Store your lettuce separately in a sealed container. If you pre-wash the leaves, store it in a salad spinner or in a sealed container with some paper towels to absorb the moisture and they will last longer.
Some other recipes that use coconut aminos:
Garlic Sesame Shrimp + Broccoli
Easy Ginger Garlic Lettuce Wraps
Ingredients
- 2 heads of bibb lettuce
Filling
- 1 tbsp olive oil
- 1/2 yellow onion, chopped (about 1 cup)
- 1 1/2 cups cauliflower rice or cauliflower, diced into rice
- 1 1/2 cups mushrooms, diced small
- 1 cup carrots, grated
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- sliced scallion for garnish (optional)
Sauce
- 3 tbsp coconut aminos
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp peanut butter
- 1 tsp sesame oil
- 1/2 tsp hot sauce (optional)
Instructions
- Grate the carrots, dice your mushrooms, onion, and cauliflower. Mince garlic and grate the ginger.
- Prep the cauliflower rice. If using frozen, microwave it to cook it, then dry it well to remove all excess water. If using a head of cauliflower, use a sharp knife to remove the stem, then cut the cauliflower into florets and dice the florets into small rice sized pieces (can be a bit larger). You will cook these raw in step 4.
- Heat 1 tbsp of olive oil over medium heat and add the onion and cook until soft, about 5-6 minutes.
- Next, add in the cauliflower rice (raw if using fresh) and mushrooms and cook for 4-5 min. Stirring occasionally.
- Make the sauce while the onions cook by mixing together coconut aminos, honey, rice vinegar, peanut butter, hot sauce and sesame oil in a small bowl. Place sauce on the side.
- Add in the carrots, garlic, and fresh ginger into the saucepan and cover it to help vegetables cook faster. Don’t have a lid? No problem! Cook for 5-8 minutes or until carrots and the rest of the vegetables are soft.
- Add in the sauce to the pan and cook on low heat for 5 minutes.
- While the sauce cooks, rinse and dry the lettuce.
- Remove the vegetable mixture from the stove. Scoop 2-3 tbsp into a lettuce leaf, garnish with scallions (optional), wrap it up and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
