We don’t have time to go out to eat very often, but years ago we had some lettuce wraps that we loved. This year, we are focusing on eating healthier, so we thought we would make our own lettuce wraps. This recipe is easy to make, and the leftovers save well. I can come home from work and microwave the leftovers no problem!
This recipe is vegetarian since our family is vegetarian, but you could use real beef if that is your preference.
~ 1 bag veggie crumbles
~ 1 white onion (chopped)
~ a few cloves of garlic (minced)
~ 8 oz can of water chestnuts
~ bunch of scallions (I cut up about 6 or so)
~ head of lettuce (iceberg)
Chop the onion into small pieces. Saute in oil until they begin to turn clear.
Then add in the minced garlic and sliced green onions. I drizzle in some sesame oil for added taste, but not necessary.
Lastly, I add the chopped water chestnuts and veggie crumbles. Sometimes I find if the water chestnuts are already chopped, I still want to cut them up a bit smaller.
Morningstar Farms is my favorite brand of crumbles, and the 12 oz bag is perfect. You may want to microwave the crumbles while you are cooking the onions so that the recipe cooks up faster. Simply add the crumbles to your pan, and mix. All that’s left is seasoning.
The sauce mix is not a perfect measurement. I use a small bowl and I start with a heaping tablespoon of hoisin sauce, about a tablespoon of soy sauce, then adding in a little chili paste. If you don’t have chili paste, you could add in some red pepper flakes. Or, if you don’t like the spicy element, leave it out!
Mix until you reach your desired flavor and everything is nice and hot. I like to cook it so it isn’t soggy, but the onions aren’t too soft.
Remove large pieces of iceberg lettuce, and add spoonfuls of the mix on to the lettuce. You can roll, wrap, or eat ‘open-face’!
And don’t forget to pop your leftovers back in the fridge for easy leftovers! I love this recipe because you have the meaty crumbles mixed with crunchy bits of water chestnuts.