Nut-Free Vegetable Lettuce Wraps
Transform your mealtime with these Nut-Free Vegetable Lettuce Wraps, a vibrant, refreshing dish packed with fresh, crisp veggies and bold flavors. Perfect for those with nut allergies or seeking a light, healthy option, these wraps feature sturdy romaine lettuce leaves stuffed with a colorful medley of julienned carrots, cucumbers, red bell peppers, and shredded purple cabbage. Enhanced with a tangy homemade sauce infused with soy sauce, lime juice, garlic, and ginger, they offer a flavor-packed bite in every wrap. The addition of optional quinoa provides a protein boost, while green onions and cilantro bring extra brightness. Ready in just 20 minutes, these wraps are gluten-free adaptable and ideal as a quick lunch, snack, or appetizer—easy to make, nutritious, and irresistibly delicious!
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Recipe Information
Ingredients
- 8 leaf Romaine lettuce leaves (large, sturdy)
- 1 large Carrot (julienned or shredded)
- 1 medium Cucumber (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 1 cup Purple cabbage (shredded)
- 2 stalk Green onions (chopped)
- 0.25 cup Fresh cilantro (optional, chopped)
- 2 tablespoon Soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Sesame oil (optional, for flavor)
- 1 teaspoon Honey (or maple syrup for vegan)
- 1 clove Garlic (minced)
- 0.5 teaspoon Ginger (grated)
- 0.5 cup Cooked quinoa (optional, for added protein)
Instructions
1. Wash and pat dry the romaine lettuce leaves. Set them aside for assembling the wraps later.
2. Prepare the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Chop the green onions and cilantro if using.
3. If using cooked quinoa, ensure it is at room temperature and set it aside.
4. In a small bowl, prepare the sauce by combining soy sauce (or coconut aminos), lime juice, sesame oil (if using), honey (or maple syrup), minced garlic, and grated ginger. Whisk well until the mixture is smooth and combined.
5. To assemble the lettuce wraps, take one romaine lettuce leaf and layer it with your choice of vegetables—carrots, cucumber, red bell pepper, purple cabbage, green onions, and cilantro (if desired). Add a small spoonful of cooked quinoa if using.
6. Drizzle a little of the prepared sauce over the fillings and gently fold the lettuce leaf around the vegetables to form a wrap.
7. Repeat with the remaining lettuce leaves and fillings.
8. Serve immediately as a light meal or snack. Enjoy!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1943 mg | 84% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1818 mg | 39% | |
*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.
