Low Fat Vegetable Lettuce Wraps

Light, flavorful, and packed with crunchy goodness, these Low Fat Vegetable Lettuce Wraps are the perfect healthy snack, appetizer, or light meal. Made with crisp Romaine lettuce leaves filled with a medley of vibrant, julienned vegetables like carrots, cucumber, and red bell pepper, and enhanced with savory sautéed mushrooms and water chestnuts, this recipe offers an irresistible combination of textures. Tossed in a zesty low-sodium soy sauce and rice vinegar dressing with a hint of ginger and garlic, the filling is both nutritious and deeply satisfying. Ready in just 20 minutes, these low-carb, gluten-free wraps are customizable with a touch of honey for sweetness or a dash of Sriracha for spice. Perfect for those seeking a quick, guilt-free dish, these wraps are not just healthy but bursting with fresh, vibrant flavors in every bite!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 4

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)

Directions

Step 1

Wash the Romaine lettuce leaves carefully and pat them dry with a clean kitchen towel. Set aside.

Step 2

Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Thinly slice the green onions, and dice the mushrooms and water chestnuts.

Step 3

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.

Step 4

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.

Step 5

Stir in the diced water chestnuts and the prepared sauce. Cook for an additional minute, tossing everything evenly to combine. Remove from heat.

Step 6

Lay one Romaine lettuce leaf flat on a plate. Spoon a small amount of the vegetable filling into the center of the leaf.

Step 7

Top with fresh julienned vegetables (carrot, cucumber, red bell pepper) and a sprinkle of sesame seeds for garnish.

Step 8

Wrap the lettuce leaf around the filling and serve immediately. Repeat with the remaining lettuce leaves.

Nutrition Facts

Serving size	(1028.1g)

Amount per serving	% Daily Value*
Calories	393.9

Total Fat 9.6g	0%
Saturated Fat 1.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 0mg	0%
Sodium 1391.2mg	0%
Total Carbohydrate 66.9g	0%
Dietary Fiber 14.2g	0%
Total Sugars 29.2g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 175.6mg	0%
Iron 4.6mg	0%
Potassium 2709.1mg	0%

*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.

Source of Calories

Fat: 20.7%

Protein: 15.0%

Carbs: 64.3%