Low Fat Vegetable Lettuce Wraps
Light, refreshing, and bursting with vibrant flavors, these Low Fat Vegetable Lettuce Wraps are the perfect choice for a quick and healthy meal. Packed with crisp julienned carrots, cucumbers, and red bell peppers, alongside a savory mushroom and water chestnut filling, this recipe combines fresh textures with a tangy soy-ginger sauce for ultimate flavor. The Romaine lettuce leaves serve as a nutritious, low-calorie alternative to wraps, making this dish ideal for anyone seeking a low-fat, gluten-free option. Ready in just 20 minutes, these wraps are versatile—you can customize with a touch of honey for sweetness or Sriracha for a spicy kick. Perfect as an appetizer, light lunch, or guilt-free snack, these wraps deliver on taste without compromising on health.
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Recipe Information
Ingredients
- 12 pieces Romaine lettuce leaves
- 1 large, julienned Carrot
- 1 large, julienned Cucumber
- 1 medium, julienned Red bell pepper
- 2 stalks, thinly sliced Green onion
- 1 cup, finely diced Mushrooms
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey (optional for sweetness)
- 1 teaspoon Ginger (grated)
- 1 clove Garlic (minced)
- 0.5 cup, diced Water chestnuts
- 1 teaspoon Sesame seeds
- 1 teaspoon Sriracha or hot sauce (optional)
Instructions
Wash the Romaine lettuce leaves carefully and pat them dry with a clean kitchen towel. Set aside.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Thinly slice the green onions, and dice the mushrooms and water chestnuts.
In a small bowl, whisk together the soy sauce, rice vinegar, honey (if using), grated ginger, and minced garlic. Add the optional Sriracha if you like a bit of heat.
Heat a non-stick skillet over medium heat. Add the diced mushrooms and cook for 3-4 minutes until softened and any released moisture has evaporated.
Stir in the diced water chestnuts and the prepared sauce. Cook for an additional minute, tossing everything evenly to combine. Remove from heat.
Lay one Romaine lettuce leaf flat on a plate. Spoon a small amount of the vegetable filling into the center of the leaf.
Top with fresh julienned vegetables (carrot, cucumber, red bell pepper) and a sprinkle of sesame seeds for garnish.
Wrap the lettuce leaf around the filling and serve immediately. Repeat with the remaining lettuce leaves.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 29.2 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2709 mg | 58% | |
*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.
