Low Carb Vegetable Lettuce Wraps
These Low Carb Vegetable Lettuce Wraps are a refreshing, colorful, and nutritious meal option that's perfect for a light lunch or dinner. Crisp butter lettuce leaves act as the perfect low-carb vehicle, filled with a vibrant mix of crunchy red bell peppers, matchstick cucumbers, julienned carrots, shredded purple cabbage, creamy avocado, and a sprinkle of fresh cilantro. Tossed in a tangy, sesame-infused dressing made with soy sauce (or coconut aminos for a gluten-free twist), lime juice, rice vinegar, and sesame seeds, these wraps are bursting with flavor in every bite. Ready in just 15 minutes with no cooking required, this easy recipe is ideal for a quick weeknight meal or a healthy appetizer. Serve these veggie-packed wraps as they are or let guests customize their own for a fun and interactive dining experience. Perfect for anyone looking for a low-carb, gluten-free, and vegan-friendly food idea that's as delicious as it is nutritious!
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Recipe Information
Ingredients
- 8 whole leaves Butter lettuce leaves
- 1 medium Red bell pepper
- 1 small Cucumber
- 2 medium Carrots
- 1 cup Purple cabbage
- 2 stalks Green onion
- 0.25 cup Fresh cilantro
- 1 medium Avocado
- 2 tablespoons Soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 medium Lime
- 1 teaspoon Sesame seeds
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
Instructions
Wash and pat dry the butter lettuce leaves. Set them aside on a large plate or platter.
Finely dice the red bell pepper, thinly slice the cucumber into matchsticks, and julienne the carrots.
Shred the purple cabbage into thin strips using a knife or mandoline slicer.
Thinly slice the green onions and chop the fresh cilantro leaves.
Cut the avocado into small cubes and toss gently with a squeeze of lime juice to prevent browning.
In a small mixing bowl, combine soy sauce (or coconut aminos), rice vinegar, sesame oil, juice of half a lime, sesame seeds, salt, and black pepper. Whisk together to make the dressing.
Arrange the vegetables (red bell pepper, cucumber, carrots, purple cabbage, green onion, avocado, and cilantro) neatly in separate piles on a serving tray for easy assembly, or mix them together in a large bowl with a few tablespoons of the dressing for a pre-mixed filling.
To serve, lay a butter lettuce leaf flat, add a small amount of vegetable filling in the center, and drizzle with a little dressing if not pre-mixed.
Fold the sides of the lettuce leaf inward and roll it up like a taco or wrap. Repeat with the remaining lettuce leaves and filling.
Serve immediately and enjoy your crisp, low-carb vegetable lettuce wraps!
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2567 mg | 112% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 18.3 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
