summer lettuce wraps


The crunch from these Asian-inspired lettuce wraps will make you wonder why you’ve never used lettuce as a sandwich wrap before!

Serves: 4

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes



8 oz (250 g) firm tofu, cut into 1/2-inch (1 cm) cubes

1 cup (250 mL) prepared peanut sauce, divided

1 tbsp (15 mL) vegetable oil

4 tsp (20 mL) soy sauce

4 tsp (20 mL) rice wine vinegar

8 leaves Inspired Greens Red Batavia

1/2 red pepper, thinly sliced

1/2 cup (125 mL) grated carrots

1/2 cup (125 mL) diced cucumber

1 small ripe avocado, sliced into 8 pieces

1/2 cup (125 mL) shredded purple cabbage



1. In small bowl, toss tofu with 1 tbsp (15 mL) peanut sauce.


2. Heat oil in nonstick pan set over medium heat; fry tofu, turning occasionally, for 3 to 5 minutes or until golden.


3. Meanwhile, whisk soy sauce with vinegar; set aside.


4. Spoon tofu into centre of lettuce leaves; top with red pepper, carrots, cucumber, avocado and purple cabbage. Drizzle with soy sauce mixture; roll up to enclose filling. Serve with remaining peanut sauce as dipping sauce.



Make your own quick peanut sauce by whisking together 2/3 cup (150 mL) peanut butter, 1/4 cup (60 mL) each lime juice and soy sauce, 1 tbsp (15 mL) honey and 1 clove minced garlic. (Add a little warm water if sauce is too thick for dipping.) Makes about 1 cup (250 mL).

The Star Group
whole leaf
The Star Group
whole leaf