LEAN LETTUCE WRAPS
Hey Squadies! Do I have a TREAT for you! Forget about going to PF Chang’s for their famous lettuce wraps, I have cracked the LEAN code and today we have the recipe for the most LEANMAZING and tasty lettuce wraps you have ever tried!
Lettuce wraps have become a staple in the appetizer section of many menu’s around the world! Lettuce wraps are tasty and fun, (and a bit messy 🤣) BUT a lot of the time, restaurants add ingredients or toppings that make the dish NOT VERY LEAN. Today, I am going to show you how to make some of the leannest and yummiest lettuce wraps right in your kitchen!
On top of being SUPER tasty, this dish is also SO easy to make, super light, and an awesome option for entertaining. Once you make the base, you can customize the lettuce wraps and add various toppings to change or add flavour to your liking! When I cooked them (which you will see in the YouTube below!) I used Tofu which makes these lettuce wraps a great choice for all the Vegan Squadies out there. However, DON’T WORRY if you’re a meat lover!! Another LEANMAZING option is using LEAN BEEF or LEAN CHICKEN as the base! This keeps the dish light and lean while appealing to ANY eating preference!
Also, one of my favourite parts about these Lean Lettuce wraps is that you can take your base (tofu, chicken, or beef) and mix it with cauliflower rice and scrambled eggs for some quick healthy lean-prep throughout the week!!
Let’s see how we make them: Check out the full recipe below, and if you want to cook along with me while I make this dish, you can check out Episode 3 of Cooking Leanness HERE
GET YOUR FREE TASTE OF THE #90DAYLEANPLAN (including recipes, a workout and more)!
Here’s how to make it:
LEAN-GREDIENTS (4 Servings):
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil
1 packages extra-firm tofu (12-14 ounces) (OR lean ground chicken or beef: 1/2 lb)
8 oz. of finely chopped baby mushrooms
1 can of finely chopped water chestnuts
2 cloves of minced garlic
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes
1/4 teaspoon Sriracha Sauce
4 thinly sliced green onions
8 large inner leaves romaine lettuce
2 Diced carrots
In a bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil.
Heat the canola oil in a large nonstick skillet over medium-high. Once the oil is hot, toss in the tofu, breaking it down into small pieces as it cooks. Cook for 5 minutes, then add diced mushrooms.
**If you are using Lean ground chicken/beef, follow same step, but cook through and separate before adding mushrooms
Cook the tofu starts to turn golden brown (should be around 3 minutes)
**Follow same steps for ground chicken/beef. Ensure chicken and beef its cooked through.
Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling
**Follow same step when cooking with chicken an beef
Spoon the tofu/chicken/beef mixture into individual lettuce leaves. Top with remaining green onions, diced carrots, and additional Sriracha.
**After you’re finished, place leftovers in Tupperware and store in the fridge for 2-3 days.
Give these Lean Lettuce wraps some love and let me know what you think!! Just make sure you have a few extra napkins laying around because things can get a bit messy!
OH YA! And make sure to SUBSCRIBE TO THE YOUTUBE CHANNEL and let me know what you think about Cooking Leanness!!
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