Paleo Vegetable Lettuce Wraps
Light, flavorful, and packed with nutritious veggies, Paleo Vegetable Lettuce Wraps are the ultimate healthy meal solution that doesn’t compromise on taste. This recipe features crisp butter lettuce leaves filled with a vibrant medley of stir-fried vegetables, including red bell pepper, zucchini, carrots, broccoli, and mushrooms, all sautéed in coconut oil for a rich, aromatic base. Enhanced with the nutty crunch of cashews and a tangy sauce made from coconut aminos, lime juice, and fresh ginger, each bite is a harmonious blend of textures and flavors. Perfect for paleo enthusiasts, gluten-free diets, or anyone seeking a wholesome, low-carb option, these lettuce wraps are quick to prepare—ready in just 25 minutes—and make for a stunning appetizer or light entrée. Garnish with sesame seeds for an extra layer of flavor and serve fresh for a colorful, nutrient-packed meal that’s sure to impress!
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Recipe Information
Ingredients
- 12 leaves Butter lettuce leaves
- 2 tablespoons Coconut oil
- 2 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 medium Carrots, julienned
- 1 cup Broccoli florets, chopped
- 1 cup Mushrooms, diced
- 3 stalks Green onions, sliced
- 1 quarter cup Cashews, chopped
- 3 tablespoons Coconut aminos
- 1 tablespoon Fresh lime juice
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Wash and dry the butter lettuce leaves thoroughly. Set them aside on a serving platter.
Heat the coconut oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the diced red bell pepper, zucchini, julienned carrots, broccoli florets, and diced mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
Stir in the sliced green onions and chopped cashews, cooking for an additional 1-2 minutes.
In a small bowl, whisk together the coconut aminos, fresh lime juice, grated ginger, salt, and black pepper.
Pour the sauce into the skillet and toss the vegetables to coat evenly. Remove from heat.
Spoon the vegetable mixture into the center of each butter lettuce leaf.
Sprinkle with sesame seeds, if using, and serve immediately.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2181 mg | 95% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 39.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3372 mg | 72% | |
*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.
