We love Asian cuisine. Whenever we are in the mood for this type of food, we often go to P.F. Changs. One of our favorite things to eat at this restaurant is their vegetarian lettuce wraps. They’re so flavorful and fun to eat, but incredibly high in sodium. Boy, do we pay the price the next day with swollen fingers! So we decided to recreate it at home and came up with a pretty great version. This one is much lower in fat and sodium, but high in protein, good carbs, and fiber.
One reason why we love lettuce wraps is because of the lower calories. Fresh, light, crispy lettuce leaves replace a dense flour tortilla. You can eat these without feeling weighed down and guilty. Plus, lettuce wraps fit right in with the Spring season.
And you will be feeling like a kid while eating these, as forks and knives are not required. Yes, hands only!
- 1/2 tsp. toasted sesame oil
- 1 japanese eggplant, diced
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- 1 garlic clove, minced
- 1 can sliced water chestnuts, rinsed and drained and then diced
- 1 cup crimini mushrooms, diced
- 8 oz. extra-firm tofu, drained and diced
- 1-2 tbs. hoisin sauce
- 1/4 cup chopped fresh cilantro
- 8 lettuce leaves (Bibb or Iceburg)
- Coat a large nonstick skillet or wok with olive oil cooking spray and place over high heat until hot. Add the sesame oil and swirl to coat the pan. Add all of the vegetables (except the lettuce) and the tofu and allow to cook for 3-4 minutes. Stir and allow to cook an additional 4 minutes. Continue to stir and cook until all of the vegetables start to get a golden color.
- Once the vegetables and tofu look slightly golden, add the hoisin sauce and stir to coat all of the vegetables. Remove from the heat and transfer to a serving bowl. Sprinkle with chopped cilantro
- Fill each of the lettuce leaves with the mixture, roll to close, and enjoy!