As the temps have been rising, I’ve been craving food that’s lighter and colder. Lately we’ve spent most evenings dining al fresco trying to live it up before the 100 degree weather sets in. Chill evenings call for chilled food and these lettuce wraps are just so refreshing…. a beautiful appetizer, or (in our case) a light dinner.
The thing I love about eating these lettuce wraps is that you can eat lots of them without feeling too guilty. For me, eating light is never about eating less food. But the most important thing you need for outdoor dining is a big platter to load everything onto. You don’t want to have to make multiple trips for herbs and dipping sauces, etc. – plus one of you has to carry the wine. This Heritage Platter from Q Squared is absolutely perfect – it’s become my go-to platter for patio meals – plus how pretty are those colors!
How to Serve Lettuce Wraps
When we eat lettuce wraps for dinner, I pile all of the components onto a big platter. The leaves of romaine lettuce sit next to thin, sweet slices of mango, ribbons of zucchini, torn herbs, and radishes sliced into matchsticks. That way, each of us can fill our wraps to our liking. I always try to get a good mix of sweet & savory, soft & crisp ingredients in every wrap. This method is perfect if you want to make these for a party appetizer – that way, guests can customize their lettuce wraps!
I also always serve these veggie wraps with a dipping sauce. This sweet soy ginger combination is easy & delicious, but if you want to get fancier, peanut sauce or basil sauce would be great with here as well.
Lettuce Wrap Recipe Variations
You could make these yummy Asian lettuce wraps a thousand ways. I love the combo that’s printed here, but any of these variations would be fantastic:
- Swap out the mint for Thai basil or cilantro, or use all three.
- Use baked tofu in place of the edamame, or, if you’re not vegetarian, try grilled chicken or fish!
- Try using thinly sliced peaches in place of the mango.
- Add vermicelli noodles instead of kelp noodles.
- Top the wraps with slices of avocado.
- Or use other veggies you have on hand – yellow or red bell pepper or Persian cucumber ribbons would both be great choices.
Pile everything onto a serving platter, load up the lettuce leaves to your liking, and enjoy with plenty of dipping sauce!
If you love these Asian lettuce wraps…
- Romaine lettuce leaves
- ½ cup kelp noodles (optional)
- 1 zucchini, julienned
- ½ mango, thinly sliced
- 2-3 radishes, sliced into thin sticks
- ¼ cup chopped scallions
- 1-2 Thai red peppers, sliced
- Handful of fresh mint
- Edamame, baked tofu, or a protein of your choice
- Lime wedges, for serving
- Sriracha, for serving
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon minced fresh ginger
- 2 teaspoons honey or agave syrup
- ¼ teaspoon sesame oil
- Diced Thai chili pepper (optional)
- Prep all your veggies and arrange on a platter. Mix the dipping sauce together.
- Serve with lime wedges and sriracha, assembling your lettuce wraps to your liking.
I used this julienne peeler for the zucchini strips.
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