Vegetable Lettuce Wraps

After a week in Dallas, all I wanted was vegetables.  Lots, and lots, of vegetables.  It’s not that I ate unhealthy, but Texas is a state that’s all about meat and BBQ.  And meat and BBQ is what I ate. When in Dallas.  That being said, I like my greens and if I don’t get greens…well, I’m not very happy.

BJ – a man all about protein – was skeptical about this all-vegetable meal but even he was pleasantly surprised with the {flavorful} outcome.  My vegetable lettuce wraps are quick, healthy, and delicious!

lettuce wrap

Boston Bibb Lettuce (6-8 leafs)
Cabbage (I used red & green)
Red Onion
Mung Bean Sprouts
Pickled Cucumbers (homemade with Red Wine Vinegar)
Salt & Pepper

{Semi-Homemade} Peanut Lime Sauce
1 tbsp Peanut Sauce (in the Ethnic Food section)
2 tbsp Soy Sauce
1 tbsp Red Wine Vinegar
1 tsp Honey
Juice from 1 Lime

Chop/julienne all vegetables and set aside in separate bowls.  To pickle cucumbers, cut cucumbers to desired sizes and cover with red wine vinegar and salt/pepper.  Once ready, assemble lettuce wraps; I prefer: lettuce, cabbage/carrots, radish, red onion, mung beans, avocado, basil/cilantro, and finally, peanut lime sauce.

lettuce wrap



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  1. It looks so fresh, crunchy and the perfect light meal!

  2. These look amazing!!! Totally adding them to next week’s menu!!! Thanks for sharing!

  3. Looks delicious, but not very hearty. Did it fill you up? I’m afraid I might heading to the pantry after dinner if that’s all I ate. Uh Oh. Maybe that’s a sign I over-indulge? Hmm. Things to ponder. 🙂

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