I know what you’re thinking, “ugh, another lettuce wrap recipe? Really? Aren’t there, like, 8 million recipes for this online already?”
And yes, it’s true, there are just over 8 million Google hits for “lettuce wraps”, but I’ve tried a few, and I’ve been let down. Even a recipe in a popular celebrity cookbook was disappointing. I’ve been tinkering with this recipe for just over a year now, and I’m finally happy with where I landed.
For me, a good lettuce wrap has a few important aspects – texture (think crunchy bits), is saucy, big on flavour and is filling.
While we’re used to seeing lettuce wraps on the menu under the appetizer category, I like mine to be the whole meal. To make them filling enough to be the main course, I load them up with veggies and brown rice, or even green lentils. You can use whatever veggies you want but I’m impartial to sweet bell peppers (all colours), carrots, cabbage, and water chestnuts.
For texture, I employ chopped peanuts and chow mein noodles. I’m a huge fan of the crunch you get from chow mein.
To make the lettuce wraps big on flavour, I use a ton of garlic and fresh ginger. I find these two ingredients to be key players in the flavour game. Chili flakes add a touch of heat, and hoisin adds a bit of salty-sweet umami that keeps you coming back for more.
It’s no exaggeration when I say these Lettuce Wraps give me life! I’m straight-up addicted to making and eating them on the regular, and I have no doubt you will be too.