Veggie Lettuce Wraps
Lettuce wraps filled with flavoursome vegetables, and topped with a bit of pineapple and coconut. This recipe is SO summer ready!
Ingredients
- 12 Lettuce leaves
- 1 tbsp chopped garlic Finely
- 1 tsp chopped ginger finely
- 1/2 tsp chillies finely chopped green or red
- 1/2 cup carrot finely diced
- 1/2 cup capsicum finely diced
- 1/4 tbsp eggplant finely chopped
- 1/4 cup Thai basil finely chopped
- 2 tbsps soy sauce
- 1 tbsp vinegar
- to taste Salt
- 2 - 3 tbsps coriander Finely chopped
- 1/4 cup pineapple Finely diced
- 2 tbsps coconut fresh grated
Instructions
- Wash the lettuce thoroughly and dry between layers of a clean kitchen towel or in a salad spinner. Keep aside.
- In a pan, heat the oil. Saute the finely chopped garlic, ginger and green chillies for 1 minute or so.
- Add all the chopped vegetables, and stir on a medium flame for 1-2 minutes.
- Season with soy sauce, add 3-4 tbsp of water. Cover and cook until vegetables are cooked. Check for salt and add a little as required, as the soy sauce has already salted the veggie mix. Add the vinegar, finely chopped coriander and toss well. Remove from flame and cool to bring to room temperature.
- Lay out the lettuce leaves in a dish or platter. Spoon 2-3 tsp of mix over each leaf. Top with fresh pineapple pieces and a sprinkling of fresh coconut.
- You can also add roasted and crushed peanuts as a garnish.
- How to eat: Just scrunch up the lettuce with toppings and eat it in one bite, or if you are feeling more adventurous, then two bites :D
Notes
Try adding marinated and sautéed tofu (finely chopped) or soaked and drained soy granules, sautéed along with the veggies as a topping.
Nutrition bytes:
This is a fun way to include fibre in your diet, especially for those who are not a fan of salads. Adding some sautéed tofu, crushed peanuts, sesame seeds also adds a good deal of protein to this simple anytime snack. This recipe is perfect suited for diabetics as well.