Lettuce Wraps

Whether you’re looking for a no-cook dinner or something light and refreshing, you’re going to love these easy Asian-inspired lettuce wraps!

Course Dinner, Lunch

Cuisine American, Universal

Prep Time 20

Total Time 20

Servings servings

Calories 361

3 curly lettuce leaves washed and dried (take out of fridge right when you need it)
1 small carrot shredded
1/4 red bell pepper sliced
Pinch of Sesame seeds
1 stalk scallion chopped

Soak the walnuts in hot water for about 10 minutes, then drain.
In a food processor, add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).

In a lettuce leaf, add some of the walnut meat mixture and spread.
Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
Enjoy!

This recipe can be easily doubled or tripled!
To store: Refrigerate the walnut meat, vegetables, and lettuce leaves separately to maintain the texture of each component. The walnut filling and toppings will last up to 3 days, while the lettuce will last 2 to 3 days, depending on the variety.
To freeze: While you can’t freeze the whole wraps with the lettuce, you can freeze the walnut filling. It will keep for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator before using.