“Chicken-less” Veggie Lettuce Cups

I love Asian food. Like a lot. But eating in Asian restaurants is super tricky for me. Most use traditional soy sauces (with wheat) as well as lots of soybean oil to fry in. So here’s my take on Pei Wei/P.F. Chang’s lettuce wraps. Feel free to add chicken as well, I just prefer it with all veggies.  Another tip, rather than iceberg lettuce wraps (will no real nutritional value), you can use lightly blanched collard greens as wraps, or purple cabbage leaves work pretty well too. Try lining the base of your wrap with some lightly mashed avocado with a bit of salt and pepper, then adding the veggies. I like to top it all off with some extra cilantro or if you have an aversion to that lovely herb, parsley works as well.

"Chicken-less" Veggie Lettuce Cups

Print Recipe

• CourseAppetizer, Dinner, Lunch
• CuisineAsian

"Chicken-less" Veggie Lettuce Cups Print Recipe CourseAppetizer, Dinner, Lunch CuisineAsian

Ingredients

Prep the Veggies

• 1 1/2 cup Diced Mushrooms or 7 white button mushrooms with stems
• 1 1/3 cup Diced Zucchini or 1 medium zucchini
• 2/3 cup Diced Jicama or 1/2 medium sized jicama
• 1 cup Diced English Cucumber or 1 small Persian cucumber
• 2 stalks Diced Scallions just use the greens, about 2 tbsp or so
• 1/3 cups Diced Shredded Carrots it's easier to start with them small and dice fine
• 2 tbsp Minced Fresh Cilantro try using some of the stems for add'l crunch
• 1 tbsp Zested Fresh Ginger Zesting helps release the aromatics better than dicing

Make the Dressing

• 1/4 cup Toasted Sesame Oil Can sub Olive oil for a bit less robust flavor
• 1/3 cup Rice Wine & Apple Cider Vinegar see below for notes
• 3 tbsp Bragg's Amino Acid
• 2 tbsp Coconut Aminos
• 1-2 tsp Jane's Mixed up Salt Start with 1 and if it needs more for you, add another
• 1 tbsp Toasted Sesame Seeds

Servings:

Instructions

1. Dice all the veggies and herbs and place is large, glass pyrex dish with a snap locking lid. I like to do this so I can minimize dishes.
2. Add all the dressing ingredients in the pyrex container and mix well. NOTE: When measuring out the vinegars, you will "half" each vinegar into the 1/3 cup liquid measuring cup. I'm not sure what half of a third is (.166666....?). Anyway, just trust me and do it this way. It helps balanced the acidity of the dish.
3. Let the veggies marinade in the fridge for a few hours. It's best overnight and just gets better as the week progresses. Consume in 7 - 10 days for optimum flavor.

Share this Recipe