These lettuce wraps are the perfect combination of simplicity and robust flavor, filled with sweet and spicy components and dipped in a vibrant sauce.
As the temperature has risen, I’ve been seeking lighter, cooler fare. We’ve been dining al fresco most evenings lately, trying to make the most of the weather before it gets too hot.
Cool evenings need cool cuisine, and these lettuce wraps are precisely that…. a lovely appetizer or (in our case) a light entrée.
The thing I like about these lettuce wraps is that you can eat a lot of them and not feel terrible about them. Eating light is never about consuming less food for me.
However, the most necessary item for outdoor eating is a large plate to place everything on.
You don’t want to have to go back and forth for herbs, dipping sauces, and so forth – especially since one of you will be carrying the wine.
This Q Squared Heritage Plate is simply great – it’s become my go-to platter for patio meals, and the colors are so gorgeous!
How to Serve Lettuce Wraps?
I lay all of the ingredients onto a large tray when we eat lettuce wraps for dinner.
Romaine lettuce leaves are arranged alongside thin, sweet mango slices, zucchini ribbons, shredded herbs, and radishes split into matchsticks. In that manner, we may customize our wraps to our preferences.
Every wrap contains an excellent balance of sweet and savory, soft, and crisp ingredients. If you’re making these as a party snack, this method is ideal because attendees can personalize their lettuce wraps.
These vegetarian wraps are always served with a dipping sauce. This sweet soy ginger combo is simple and tasty, but if you want to be fancy, add some peanut sauce or basil sauce.
Variations on the Lettuce Wrap
These delectable Asian lettuce wraps can be prepared in a variety of ways. I like the color combination that’s shown here, but any of these alternatives would be fantastic:
- Use Thai basil or cilantro instead of mint, or combine all three.
- Use baked tofu instead of edamame, or grilled chicken or fish if you’re not a vegetarian.
- In place of the mango, try thinly sliced peaches.
- Instead of kelp noodles, use vermicelli noodles.
- Avocado slices should be placed on top of the wraps.
- Use any vegetables you have on hand, such as yellow or red bell peppers or Persian cucumber ribbons.
Place everything on a serving tray, fill the lettuce leaves as desired, and serve with plenty of dipping sauce!
Mango and Zucchini Lettuce Wraps
|Preparation time: 20 minutes
20 minutes total
These light lettuce wraps are perfect for a summer party snack or light meal! Change up the vegetables and herbs to your preference, then serve with a dipping sauce drizzled generously.
- Lettuce leaves from Romaine
- kelp noodles (12 cup) (optional)
- 1 julienned zucchini
- 12 mango slices (thinly cut)
- a couple of radishes, thinly sliced
- 14 cup scallions, chopped
- 1-2 chopped Thai red peppers
- a pinch of fresh mint
- Edamame, baked tofu, or any other protein
- Lime wedges to serve with Sriracha sauce
Soy-ginger dipping sauce:
- a quarter cup of soy sauce
- 3 tbsp rice wine vinegar
- 1 teaspoon fresh ginger, minced
- 2 tbsp honey or agave nectar
- 14 tbsp sesame oil
- Thai chili pepper, diced (optional)
- Prepare all of your vegetables and place them on a plate. Combine all of the ingredients for the dipping sauce.
- Assemble your lettuce wraps to your desire and serve with lime wedges and sriracha.