How To Make Thai-Style Lettuce Wraps
Enjoy savory-sweet bites of these lettuce wraps, loaded with diced veggies and pecans, tossed in a rich tamari-honey sauce, for a vegan-friendly snack!
Serves:
Ingredients
For Sauce:
- ¼cuptamari
- 3tbsphoney,to taste
- 2tspraw apple cider vinegar
- 1tspfresh ginger,minced
- 1tspgarlic,minced
For Filling:
- 2cupscarrot,diced
- 1cupcelery,diced
- ½yellow onion,diced
- 1cuppecan halves,raw, briefly pulsed in a food processor
For Wrap and Garnish:
- 1butter lettuce head,individual leaves carefully removed
- cilantro leaves,torn, optional
- red pepper flakes,optional
Instructions
Sauce:
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In a small bowl, whisk together the tamari, honey, vinegar, ginger and garlic until well blended.
Filling:
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In a large saucepan over medium heat, combine the carrot, celery, and onion and cover with the sauce. Bring the sauce to a simmer, then cover and allow the vegetables to cook for 10 to 15 minutes until fork-tender.
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Remove the lid and increase the heat, bringing the sauce to a boil. Allow the sauce to boil until the liquid has condensed and almost evaporated, then remove from heat.
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Add the pulsed pecan pieces and stir well to coat. Let the mixture marinate for 5 minutes, then scoop into butter lettuce leaves and top with cilantro and red pepper flakes.
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Serve and enjoy!
Nutrition
- Calories: 181.83kcal
- Fat: 12.10g
- Saturated Fat: 1.06g
- Monounsaturated Fat: 6.75g
- Polyunsaturated Fat: 3.67g
- Carbohydrates: 17.86g
- Fiber: 3.64g
- Sugar: 12.36g
- Protein: 3.85g
- Sodium: 714.88mg
- Calcium: 48.57mg
- Potassium: 363.90mg
- Iron: 1.30mg
- Vitamin A: 393.46µg
- Vitamin C: 5.46mg
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