Recipes & DIY

Easy Lettuce Wraps Recipe with Vietnamese Sauce

There are days when I crave something with a slightly different flavor profile. And in those times, I like to try something a little different, like this Easy Lettuce Wraps Recipe with Vietnamese Sauce. 

Now, because I don’t eat much meat, I like to use tofu in my wraps. But the great thing about this recipe is that it’s versatile enough to allow for chicken breasts, if you prefer. Regardless of your base, this refreshing Easy Lettuce Wraps Recipe with Vietnamese Sauce is filled with health-promoting plant-based foods such as lettuce, carrots, and cucumber. And it’s topped with crushed peanuts and a sweet-and-spicy sauce that will leave you craving more.

Whether you’re trying to avoid gluten or cut back on your carb intake, the butter lettuce used in this recipe is a great alternative to bread. It’s also a fantastic food to eat on days you want to increase your water consumption, as these soft, sweet leaves are actually made up of 96 percent water. But that’s not all. It’s loaded with vitamins and minerals and thanks to the lactucarium it contains, it’s been known to benefit those with insomnia, palpitations, and even intestinal spasms. [1]

This Easy Lettuce Wraps Recipe with Vietnamese Sauce is also incredibly filling, containing protein and a variety of vegetables, making it incredibly filling and satisfying. Give this recipe a try on days you want to cut back on snacking—you’ll be glad you did!

 

Easy Lettuce Wraps Recipe with Vietnamese Sauce

Time: 35 minutes

Serves: 4 to 5 

 

Easy lettuce wraps recipe - Dr. Pingel

 

Ingredients

Wraps:

1 chicken breast (substitute tofu for vegan option)*

1 head butter lettuce (can substitute romaine, if desired)

¼ red onion thinly sliced 

½ cup shredded carrots

¼ cup fresh mint leaves

¼ cup fresh Thai basil leaves

¼ cup fresh cilantro leaves

1 English cucumber, sliced and halved

¼ cup crushed peanuts

 

Sauce: 

1 tablespoon coconut sugar

1-2 tablespoons hot water 

1 teaspoon chili paste

½ tablespoon brown rice vinegar

1 tablespoon coconut aminos

1 teaspoon garlic powder

1-2 tablespoons shredded carrots

2 teaspoons lime juice

 

Directions

1. Preheat the oven to 375 degrees F.

2. Put the chicken on a baking sheet lined with parchment paper and cook for 30 minutes, or until the internal temperature reaches 165 degrees F.

3. Place 8-10 lettuce leaves on a plate and fill with the chicken, onion, carrots, fresh herbs, cucumber, and crushed peanuts.

Easy lettuce wraps recipe - Dr. Pingel

4. In a small bowl, mix together the sauce ingredients. Use as a dipping sauce or pour over the wraps.

Easy lettuce wraps recipe - Dr. Pingel

If using tofu, cook for 15 minutes.*

Easy Lettuce Wraps Recipe with Vietnamese Sauce

Total Time35 mins
Servings: 4

Ingredients

Wraps

  • 1 chicken breast (substitute tofu for vegan option)* If using tofu, cook for 15 minutes.*
  • 1 head butter lettuce (can substitute romaine, if desired)
  • 1/4 red onion thinly sliced 
  • 1/2 cup shredded carrots
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh Thai basil leaves
  • 1/4 cup fresh cilantro leaves
  • 1 English cucumber, sliced and halved
  • 1/4 cup crushed peanuts

Sauce

  • 1 tbsp coconut sugar
  • 1-2 tbsp hot water
  • 1 tsp chili paste
  • 1/2 tbsp brown rice vinegar
  • 1 tbsp coconut aminos
  • 1 tsp garlic powder
  • 1-2 tbsp shredded carrots
  • 2 tsp lime juice

Instructions

  • Preheat the oven to 375 degrees F.
  • Put the chicken on a baking sheet lined with parchment paper and cook for 30 minutes, or until the internal temperature reaches 165 degrees F.
  • Place 8-10 lettuce leaves on a plate and fill with the chicken, onion, carrots, fresh herbs, cucumber, and crushed peanuts.
  • In a small bowl, mix together the sauce ingredients. Use as a dipping sauce or pour over the wraps.

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